Cauliflour Rice Taco Skillet

Ingredients

• 1 small yellow onion, chopped

• 1 large bell pepper, chopped

• 1 tsp salt

• 1 lb lean ground beef, chicken, turkey, or tofu

• 2 tbsp tomato paste

• 1/4 cup red enchilada sauce

• 1/4 cup water

• 2 tbsp low sodium taco seasoning (I like Siete brand)

• 1 bag frozen cauliflower rice (Spanish blend or plain)

• 1/2 cup brown rice, dry

• 1 cup bone broth or low sodium broth of choice

• 1/2 cup Mexican shredded cheese blend

• Cilantro, avocado, and plain Green yogurt (for serving)

• Tortilla chips (for serving)

Instructions

1. Heat a large deep skillet on medium high heat and spray with cooking spray. Cook onions and bell pepper with the salt for a few minutes until softened.

2. Add in the ground meat (or tofu) and cook, breaking apart into small pieces, until fully browned. Add in the tomato paste, enchilada sauce, water, and taco seasoning, stirring to combine.

3. Add cauliflower rice, brown rice, broth, and stir so all the rice is covered. Cover with lid, reduce heat, and let simmer for ~15 minutes, stirring occasionally so the rice doesn't stick to the bottom of your pan.

4. Top with shredded cheese and cover the pan for an additional 1-2 minutes so the cheese melts. Add the cilantro, avocado, and plain Greek yogurt (or sour cream).

5. Enjoy with tortilla chips or in a taco!