2 bags frozen cauliflower rice
2 pounds ground beef
Red bell pepper
White onion
Taco seasoning
1 small can of tomato paste
Shredded cheese
Sour Cream
Lettuce
Back olives
Avocado
Cilantro
Jalapenos
Salsa
Preheat your oven to 350 degrees.
Pan fry the cauliflower in oil over medium/high heat until browned. Transfer to a greased casserole dish and spread in an even layer.
Brown ground beef with red pepper and onion. Drain excess fat if necessary then add taco seasoning, the tomato paste and stir. Pour that over the riced casserole.
Top with shredded cheese and bake for 10-15 minutes.
Remove from oven and spread sour cream over the top. Sprinkle with extra shredded cheese and any other taco toppings you want. Layer and enjoy.
On a side note, this makes great leftovers. This makes a pretty large batch so I put individual servings of it in the refrigerator and my son heated it up and ate it for dinner the next two nights when he got off work.
Do you have a recipe you’d like to share with readers? Email them to me at kristi@ poncacitynews.com. You can also follow my weight-loss journey online on Facebook at Kristi’s Low-Carb Journey.
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