Chipotle Beef with Cauliflower Rice

Chipotle Beef with Cauliflower Rice

If you’ve been around Roots & Boots for a while, you know I’m all about real food that fits real life.

This Chipotle Beef with Cauliflower Rice is one of those go-to meals I can whip up in 30 minutes flat, which is perfect for busy evenings when the garden’s calling, the kids are hungry, and I need something nourishing and satisfying on the table fast.

It’s a family favorite around here, thanks to its smoky flavor, hearty texture, and just the right amount of kick. I always keep frozen cauliflower rice on hand to make prep even easier, and the leftovers? They store beautifully in the fridge and freeze like a dream.

Ingredients

Here’s what you’ll need to make this flavorful one-pot meal:

• Riced cauliflower – A veggie-packed base that’s light, fluffy, and perfect for soaking up all the spices.
• Ground beef – Rich and savory, though turkey, chicken, or pork could work as well.
• Unrefined sea salt* – Enhances all the flavors.
• Onion powder – Adds a subtle sweetness and depth.
• Garlic powder – Boosts the savory notes.
• Cumin – Earthy and warm, essential for that Tex-Mex flavor.
• Chili powder – Adds gentle heat and smoky undertones.
• Chipotle pepper – Smoky and spicy; adjust to your taste or omit for a milder version.
• Red bell pepper – Sweet crunch and vibrant color.
• Yellow onion – Builds a flavorful base.
• Garlic cloves – Fresh and aromatic.
• Diced green chiles – Mild heat and tangy brightness.
• Jalapeño pepper – Optional kick; adjust to add more or less heat.
• Cilantro – Fresh and herbaceous optional garnish.

For the Chipotle Ranch Dip

• Homemade mayo – Creamy and rich.
• Chili lime seasoning* – Adds smoky heat and citrusy zing. (You can substitute with chili powder, onion powder, garlic powder, and smoked paprika.)
• Garlic powder – For extra depth.
• Lime juice – Brightens and balances the flavors.

*Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt and chili lime seasoning, including this tasty organic season salt, and no-junk electrolytes.

Quick Overview of Instructions

1. Cook the meat and add salt and spices.
2. Add onion and bell pepper, cook until softened.
3. Add green chilis, jalapeños, and garlic, stir and cook a few minutes.
4. Add cauliflower rice, stir, cover with lid, and cook until rice is softened and heated through.
5. Serve with chipotle ranch and garnish with fresh cilantro.

Garden-to-Freezer Convenience

One of my favorite things about this recipe is how well it works with frozen or freeze-dried veggies from the garden.

I used to can roasted and diced Anaheim peppers to keep on hand for dishes like this one but freeze drying has completely changed the game—it’s faster, simpler, and keeps the flavor beautifully intact.

If you’re in the market for a freeze dryer, you can find mine here (I have a size medium).

I also like to keep diced jalapeños stashed in the freezer for quick meal prep like this. Just scoop out what you need and toss it in the skillet—no chopping, no fuss.

Stretch It Further

One of the best things about Chipotle Beef with Cauliflower Rice is how easy it is to stretch for larger families, leftovers, or batch cooking. Just add extra cauliflower rice or toss in more bell peppers—red, yellow, or green all work beautifully and add vibrant color and crunch.

You can also bulk it up with black beans or serve it over a bed of my favorite “refried” black beans for a heartier twist. For veggie-forward options, try spooning the beef mixture over sautéed zucchini or roasted sweet potatoes—both are delicious and soak up the smoky flavors like a dream.

And don’t forget tacos! This filling is perfect tucked into tortillas with all the yummy toppings: creamy avocado, shredded lettuce, fresh cilantro, and a drizzle of chipotle ranch. It’s a flexible, flavorful base that works however you need it to.

Why You’ll Love It

Chipotle Beef with Cauliflower Rice is everything I want in a weeknight meal: fast, flavorful, and full of real ingredients. It’s endlessly adaptable, freezer-friendly, and a great way to use up garden veggies or stretch your protein. Whether you’re feeding a crowd or prepping ahead, this dish delivers every time.

Let me know how it turns out for you—and if you make your own twist, I’d love to hear about it! You can also batch the chipotle ranch for dipping veggies or drizzling over roasted potatoes. It’s a keeper.

Chipotle Beef with Cauliflower Rice

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• Author: Kathleen | Roots & Boots
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings

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Description

Smoky, spicy, and ready in 30 minutes—Chipotle Beef with Cauliflower Rice is a freezer-friendly family favorite perfect for weekday lunch or dinner. I always double the recipe for my family of five to have plenty of leftovers!

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Ingredients

Scale 1x2x3x

• 16 oz riced cauliflower (about 4 cups)
• 1 lb ground beef turkey (or chicken or pork)
• 1/2 tsp unrefined sea salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• generous dash chipotle pepper (adjust to taste or omit)
• 1 red bell pepper, diced
• 1 small yellow onion. diced
• 3 garlic cloves, minced
• 1 can chopped green chilis
• 1 jalapeno pepper, seeds removed and minced
• Optional: cilantro for garnish

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Instructions

1. Prepare the chipotle ranch sauce by combining all ingredients in a mason jar or glass measuring cup.
2. Brown the meat in a large skillet (for a single recipe) or a large pot (for a double recipe) and add salt and spices.
3. Add onion and bell pepper, cooking until softened.
4. Add green chilis, jalapeños, and garlic, stirring and cooking a few minutes.
5. Add cauliflower rice, stir, cover with lid, and cook until rice is softened and heated through.
6. Serve with chipotle ranch and garnish with fresh cilantro.

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