Low-Carb Ground Beef Cauliflower Rice Taco Bowls

Ingredients

• 2 tsp. olive oil
• 1 lb. ground beef
• Salt and fresh-ground pepper to taste
• 2 tsp. Spike Seasoning
• 1 T Kalyn's Taco Seasoning
• 1/2 cup tomato salsa
• 1/2 cup water
• 1 can diced green Anaheim chiles with juice
• 1 can black olives, drained and cut in half
• 2 medium avocados, diced
• 1 T lime juice, for avocados
• 1 cup diced cherry tomatoes
• 1 cup grated Mexican Blend cheese
• 2 12 oz. packages frozen cauliflower rice
• Garlic cloves for seasoning the oil, optional
• 1 large Poblano chile pepper
• 1 cup sliced green onions
• Salt and fresh-ground black pepper to taste

Directions

1. Warm 2 tsp. olive oil in a medium frying pan. Add the ground beef, sprinkle it with salt and a little black pepper, and cook on medium-high until it is deeply browned, breaking it into small pieces with a turner or potato masher as it cooks.
2. Once the beef has browned well, stir in the Spike Seasoning, Kalyn's Taco Seasoning, salsa, water, and diced green chiles. Let the mixture bubble until nearly all the liquid cooks away.
3. As the beef simmers, pour off the liquid from the olives and halve them, dice the avocados and coat them with lime juice, and chop the tomatoes.
4. Take the seeds out of the Poblano pepper and dice it finely, then slice the green onions thinly. Set out the grated cheese, extra salsa, and sour cream so everything is ready for assembling.
5. After the beef mixture has cooked down, pour the other 2 tsp. of olive oil into a large non-stick frying pan and set it over medium-high heat. A 12 Inch Green Pan works well here.
6. If you are flavoring the oil, drop in several peeled garlic cloves and cook only until the garlic is fragrant, then take it out of the pan. Add the finely diced Poblano chiles and cook for 2-3 minutes, until they are just beginning to soften.
7. Add the frozen rice and cook it for 3-5 minutes, stirring often, until the cauliflower is hot and the extra moisture has cooked off. If your burner runs especially hot, lower the heat slightly.
8. Take the pan off the heat and mix in the sliced green onions.
9. For each bowl, start with a generous spoonful of cauliflower rice, then add a spoonful of the beef mixture on top.
10. Finish the bowls with grated cheese, sliced olives, diced avocado, and diced tomatoes.
11. Serve right away, passing extra salsa and sour cream at the table if desired.
12. If you have more beef mixture and rice than you need for one sitting, refrigerate them separately and reheat later. Wait to combine them or add the toppings until serving.