Skinny Taco Bowls with Cauliflower Rice
Ingredients
Ingredients for Cauliflower Rice:
- 1½ tablespoons olive oil
- 1 (16 oz) bag cauliflower rice, see shopping tips below
- 1 cup onions, diced
- 1 tablespoon garlic, minced
- A little salt and pepper, to taste
Ingredients for Taco Meat:
- 1 pound extra lean ground beef. see shopping tips
- 1 cup onions, diced
- 1 (1-ounce) package Lawry’s taco seasoning or McCormick taco seasoning mix for gluten-free
- 1 cup corn, frozen or fresh off the cob (break up frozen corn into small pieces)
- ⅔ cup water
Ingredients for Toppings:
- 2 cups romaine lettuce, shredded or chopped
- 1 cup tomatoes, chopped
- 4 tablespoons skinny ranch dressing or store-bought (for dairy-free omit ranch dressing)
- Salsa
Instructions
- Prepare cauliflower rice: Coat a large, nonstick pan with cooking spray. Add olive oil and heat over medium-high heat. Stir in cauliflower rice, onions, and garlic. Mix well. Add a little salt and pepper. Stir-fry for about 8 minutes, stirring most of the time, until soft. Set aside.
- In a large nonstick pan, add ground beef and onions. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; Pour into a colander, in the sink, and drain excess fat. Add beef back to pan. Stir in taco seasoning, corn, and water. Mix well. Bring to a boil, turn heat down to simmer, and cook uncovered. Stir often, for 5 minutes.
- To make each taco bowl: add 1 cup cauliflower rice to the bottom of each bowl. Top with 1 cup taco meat. Add ½ cup shredded or chopped lettuce and ¼ cup chopped tomatoes. Drizzle each with 1 tablespoon ranch dressing over the top. Spoon some salsa around top. Serve immediately.Makes 4 servings. Each has 1 cup cauliflower rice and 1 cup taco meat plus toppings.
Nutrition
Serving: 2cupsCalories: 312kcalCarbohydrates: 29gProtein: 27gFat: 11gSaturated Fat: 3gCholesterol: 62mgSodium: 580mgFiber: 4gSugar: 8gBlue Smart Points: 5Green Smart Points: 6Plus Points: 8