Low-Carb Ground Beef Cauliflower Rice Taco Bowls

Directions

Heat 2 tsp. olive oil in a medium-sized frying pan, add the ground beef, season with salt and a little black pepper, and cook over medium-high heat, until the beef is nicely browned. Use the turner or a potato masher to break the meat apart as it cooks. When beef is well-browned, add Spike Seasoning , Kalyn’s Taco Seasoning, salsa, water, and diced green chiles and simmer until most of the liquid has evaporated. While the meat cooks, drain the olives and cut in half, cut up avocados and toss with lime juice, and cut up the tomatoes. Remove seeds from the Poblano pepper and finely dice, and thinly slice the green onions. Have the grated cheese, extra salsa, and sour cream ready. When the liquid has evaporated from the meat mixture, heat the other 2 tsp. of olive oil in a large non-stick frying pan over medium-high heat. . )If you want to season the oil, add several peeled garlic cloves and cook just until you smell garlic, then remove. Then add the finely diced Poblano chiles and cook 2-3 minutes, just until the peppers start to soften. Add the frozen rice and cook, stirring frequently, for 3-5 minutes or until the cauliflower is heated through and any excess liquid has evaporated. Turn off heat and stir in the sliced green onions. To serve, put a generous scoop of cauliflower rice in a bowl and top with a scoop of the meat mixture. Add grated cheese, sliced olives, diced avocado, and diced tomatoes. Serve right away, with additional salsa and sour cream to serve at the table if desired. Any extra beef mixture and rice can be refrigerated and reheated later if this makes more than you’ll eat at one time. Don’t combine or add toppings until you’re ready to serve.