Skinny Beef Burrito and Cauliflower Rice Bowls
Ingredients
- 1 (16 oz) package cauliflower rice
- 1 pound lean ground beef (at least 85% lean), I used (85%) organic, grass feed from Trader Joe’s or ground turkey
- 1 cup onions, chopped
- 1 cup water
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 package (1 oz) Lawry’s, McCormack, or Old El Paso original taco seasoning mix
Ingredients for Topping (optional)
- 5 cups lettuce, chopped
- 1½ cups tomatoes, chopped
- 1 cup shredded lite Mexican cheese blend (4 oz)
- Best skinny ranch or fat-free sour cream or Greek yogurt
Instructions
- To cook cauliflower rice: Add to a microwave-safe bowl. Cover with plastic wrap and cook on high for about 4-5 minutes, until soft. Remove cover and set aside.
- In a large, nonstick pan, cook beef and onions together over medium heat, stirring occasionally, until beef is browned and no longer pink. Be sure to break up the beef into a crumble while browning. Drain fat in sink. Stir in cooked cauliflower rice, water, salsa, beans, and taco seasoning mix. Mix well. Continue to cook 5-8 minutes to blend flavors, thicken and heat completely.
- To serve: If desired, line each bowl with chopped lettuce. Add slightly over 1 cup burrito mixture. Top each bowl with chopped tomatoes, salsa, and a little skinny ranch or sour cream. Plus add a little shredded cheese, if desired.
Nutrition
Serving: 1cupCalories: 207kcalCarbohydrates: 24gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 33mgSodium: 718mgFiber: 8gSugar: 7gBlue Smart Points: 1Green Smart Points: 5Plus Points: 4