Spiced ground beef over cauliflower rice with crisp lettuce, tomatoes, avocado, cheese, and tangy lime.
# What You'll Need:
→ Seasoned Beef
01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced (about 0.5 cup)
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced (about 0.5 cup)
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon cayenne pepper
13 - Salt and black pepper to taste
→ Cauliflower Rice
14 - 2 cups cauliflower rice, fresh or thawed frozen
15 - 1 tablespoon butter or olive oil
16 - Salt to taste
→ Assembly and Garnish
17 - 2 cups shredded romaine lettuce
18 - 0.5 cup cherry tomatoes, halved
19 - 0.5 avocado, diced
20 - 0.25 cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons chopped fresh cilantro
23 - Lime wedges for serving
# How To Make It:
01 - Combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper in a small bowl. Mix thoroughly and set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and allow it to shimmer before proceeding.
03 - Add diced onion to the skillet and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 minutes until softened.
04 - Push vegetables to one side of the skillet. Add ground beef, breaking it apart with a spoon. Cook for 5 to 6 minutes until fully browned with no pink remaining.
05 - Sprinkle the prepared taco seasoning over the beef and vegetables. Stir thoroughly to coat evenly and cook for 2 additional minutes. Season with salt and black pepper to taste.
06 - In the same skillet or a separate pan, add butter or olive oil over medium heat. Add cauliflower rice, season lightly with salt, and cook for 4 to 5 minutes until tender but not mushy. Keep warm.
07 - Divide shredded romaine lettuce evenly among four serving bowls, creating an even base layer.
08 - Top each lettuce bed with a portion of the seasoned beef mixture, distributing evenly across all bowls.
09 - Spoon the cooked cauliflower rice beside or underneath the beef mixture in each bowl.
10 - Top each bowl with halved cherry tomatoes, diced avocado, and shredded cheddar cheese. Add a dollop of sour cream or Greek yogurt to each bowl and sprinkle generously with chopped cilantro. Serve with lime wedges on the side.
