Ingredients
The following ingredients have 4 Servings
- 1 lb. ground beef
- 1/2 onion (diced fine)
- 1/2 green bell pepper (diced fine)
- 1/2 red bell pepper (diced fine)
- salt and pepper (to taste)
- 2 tbsp. tomato paste
- 1 cup + 1/4 cup chicken broth
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. cayenne
- 1 tbsp. arrowroot
- 16 oz riced cauliflower (or 1 box of Cece's Veggie Noodle Co. Riced Cauliflower)
- 1 tbsp. nutritional yeast seasoning (optional)
- Cilantro (for serving)
Instruction
- Heat a large skillet over medium-high heat.
- Add the beef to the skillet and, using the back of a spoon, break up the meat.
- Add the onions and bell peppers and season beef with salt and pepper, to taste. Continue to cook until the beef is browned and cooked through (no longer pink), about 7 minutes.
- Meanwhile, In a bowl combine 1 cup broth, the garlic powder, onion powder, chili powder, cumin, oregano, and cayenne. Lastly, add the arrowroot, and whisk vigorously until dissolved.
- Reduce heat to medium-low. Add the tomato paste to the meat and stir until combined with the meat.
- Add the broth mixture to the skillet and stir until sauce has thickened, about 2-3 minutes.
- Add the riced cauliflower and stir until evenly combined with the meat mixture.
- Add 1/4 cup more of the broth to the skillet and let cook until cauliflower rice is done. You want it to have a little bite to it, not soggy.. I cook mine for about 5 minutes.
- Sprinkle and stir in the nutritional yeast, if using, and add salt and pepper, if needed.
- Serve with cilantro. Enjoy!
