Gluten Free, Dairy Free, Soy Free, Low Calorie, Option for Paleo, Whole30, & Keto
Vegetable loaded, with hearty ground beef and brimming with bold, smoky taco flavor, this healthy, one pot meal is perfect for the whole family! Plus, it's under 300 calories.
Why I Love This Recipe
This quick, delicious skillet meal is ready in only 30 minutes. Plus, it's a low calorie, gluten and dairy free dinner that can easily be made paleo, Whole30, and keto friendly!
Mexican Fried Cauliflower Rice is a vegetable loaded, nutrient packed dish filled with cauliflower, zucchini, bell peppers, corn and onions. Seasoned with a warm, earthy homemade taco spice blend, this simple dish is brimming with big flavor.
Seasoning the ground beef separately allows all the warm spices to infuse into the meat itself and amps the Mexican flavor in this dish. So, hearty protein packed ground beef and the fat it releases is sautéed with the taco spices to enhance the earthy, smoky taco taste in this simple, scrumptious dinner!
Last winter, both of my boys had wintertime illnesses that had us in at the Urgent Care on and off for about 2 weeks and Mexican Fried Cauliflower Rice was my go to bowl of healthy comfort food! I loved it because it not only came together quickly, but also made a large portion that fueled my body and allowed me to focus my time on taking care of the boys.
Cooking Tips
If you have time, set the frozen cauliflower rice out to thaw at the beginning of the day. The more frozen the rice is, the longer it takes to cook. You can also place the bag under warm running water for 2-3 minutes for a quicker thaw.
Adding the lime juice last ensures the flavor remains fresh and bright in this recipe. Cooking it too long will diminish it’s flavor.
Using white or brown rice in this recipe
Feel free to use 3 cups cooked white or brown rice instead of cauliflower rice. It will still be filled with veggies, healthy and delicious.
Tips to deseed zucchini
In order to deseed zucchini, quarter it long wise. Drag a sharp knife down to remove the seeded area. Although the seeded portion is not very large, it releases a lot of liquid and will turn mushy. I personally think the seeds taste great but the texture can be off putting.
Dietary considerations
Omit corn for a paleo and Whole30 friendly dish. Omitting corn will also decrease the carbs to 10g carbs and 6g net carbs for a keto friendly meal.
Serving suggestions
I like to serve this dish topped with Pico de Gallo, Homemade Guacamole or avocado slices, and shredded lettuce. My son likes dairy free cheddar cheese with it. If you don't need to be dairy free, feel free to top with traditional shredded cheese.
Storage
This meal reheats well in a skillet or on medium power in the microwave. Store 3-4 days in an airtight container in the refrigerator.
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📖 Recipe
Mexican Fried Cauliflower Rice With Ground Beef {Gluten Free}
Equipment
- 1 large deep skillet or braiser
- 1 Wooden Spoon
- measuring cups and spoons
- 1 Medium bowl
Ingredients
- 1 tablespoon neutral oil I prefer coconut oil
- 1 lb ground beef I use 85/15 or 80/20
Spice Blend
- 1 tbsp chili powder
- ½ tablespoon cumin
- ½ teaspoon oregano
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 small onion small diced
- 2 cloves fresh garlic minced
- 1 small zucchini deseeded* and small diced
- 1 medium green bell peper small diced
- 1 cup frozen corn or fresh if you prefer (about 1⅓ ear of corn)
- 2 12 oz pkg frozen cauliflower rice
Citrus Pop
- zest of ½ lime
- 1½ tablespoon pure lime juice
Instructions
- Set cauliflower rice out of the refrigerator to begin to thaw.
Make the Spice Blend
- In a small bowl add: chili powder, cumin, oregano, sweet paprika, salt, and black pepper. Use a fork to combine.
Brown the Ground Beef
- Add oil to a large deep skillet or braiser over MEDIUM heat. When oil is melted and pan is very hot added ground beef, breaking up with a wooden spoon.
- Brown meat, stirring often and continuing to break down in to very small pieces. Cook until only a small amount of pink remains about 3-4 minutes.
- Add ½ of the spice blend. Stir to combine and cook an additional 1-2 minutes until spices are fragrant and beef is cooked through. Using a slotted spoon, remove beef to a bowl and set aside for later.
Sauté the Veggies
- In the same pan over MEDIUM heat add onion and 2 pinches of salt. Sauté stirring occasionally until soften about 3-5 minutes.
- Add remaining ½ spice blend and minced garlic. Sauté stirring constantly until spices and garlic are fragrant.
- Add the zucchini, bell pepper, and corn and 2 pinches of salt. Sauté stirring often until vegetables begin to soften about 2-3 minutes.
Bring It All Together
- Return the ground beef and accumulated juices to the pan with the vegetables and stir to combine.
- Add cauliflower rice and stir until well combined. Continue to cook over MEDIUM heat stirring occasionally until cauliflower is warmed through and tender about 5-7 minutes. Turn off burner.
Brighten It Up
- Zest ½ lime over beef and vegetable mixture and squeeze the juice from the lime on top. Stir until well combined. Enjoy!
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