Description
This Tex-Mex Beef Cauliflower Skillet is a hearty, low-carb meal perfect for those seeking a flavorful, gluten-free, and diabetic-friendly dinner. Ground beef is cooked with vibrant bell peppers and cauliflower florets, seasoned with a blend of chili powder, cumin, and chipotle chili powder, then topped with melted cheddar or pepper jack cheese and pickled jalapeños for a spicy kick. Ready in under an hour, this skillet meal offers a balanced and satisfying Tex-Mex experience with fewer carbs and plenty of protein.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ white onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 lb lean ground beef
- 1 small head cauliflower, cut into florets
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon onion powder
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon salt
- Black pepper to taste
- ¼ teaspoon chipotle chili powder
Other Ingredients
- 1 (15 oz) can diced seasoned tomatoes, undrained
- 2 cups shredded cheddar or pepper jack cheese
- ⅓ cup sliced pickled jalapeños
Instructions
- Prepare the vegetables and beef: Heat 1 tablespoon olive oil in a large cast iron or oven-safe skillet over medium heat. Add the chopped white onion and green bell pepper. Cook for 5 minutes until softened.
- Cook beef and cauliflower: Add 1 lb of lean ground beef and the cauliflower florets to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned and the cauliflower begins to soften.
- Add garlic and spices: Stir in 3 cloves minced garlic, 1 teaspoon onion powder, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1½ teaspoons dried oregano, ½ teaspoon salt, black pepper to taste, and ¼ teaspoon chipotle chili powder. Cook while stirring for 1 minute to release the flavors.
- Simmer with tomatoes: Pour in 1 (15 oz) can of diced seasoned tomatoes with their juices. Allow the mixture to simmer for 5 minutes, or until some of the liquid evaporates and the cauliflower becomes fork-tender.
- Add cheese and jalapeños: Sprinkle 2 cups shredded cheddar or pepper jack cheese evenly over the mixture. Top with ⅓ cup sliced pickled jalapeños.
- Broil to melt cheese: Place the skillet under the oven broiler set to low. Broil for 2 to 3 minutes, or until the cheese is melted and begins to brown lightly. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve hot. Optionally, enjoy with tortilla chips for dipping or a side of rice.
Notes
- Use a cast iron or oven-safe skillet to safely transfer the dish to the oven broiler.
- Adjust the level of chipotle chili powder and jalapeños to control the spiciness.
- For a dairy-free version, substitute cheese with a vegan alternative or omit entirely.
- This dish is naturally gluten-free and diabetic-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 21 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Tex-Mex