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!
Ingredients
Scale
- 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 flakes
- 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
CHIPOTLE RANCH:
- 1 cup mayo (homemade is best!)
- 1 teaspoon chili lime seasoning*
- 1 teaspoon garlic powder
- generous dash chipotle flakes
- juice of 1/2 lime
Instructions
- Prepare the chipotle ranch sauce by combining all ingredients in a mason jar or glass measuring cup.
- Brown the meat in a large skillet (for a single recipe) or a large pot (for a double recipe) and add salt and spices.
- Add onion and bell pepper, cooking until softened.
- Add green chilis, jalapeños, and garlic, stirring and cooking a few minutes.
- Add cauliflower rice, stir, cover with lid, and cook until rice is softened and heated through.
- Serve with chipotle ranch and garnish with fresh cilantro. We also love to top with Fermented Banana Pepper Pickles.
Notes
*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.
*Instead of chili lime seasoning, you can substitute 1 teaspoon each of chili powder, onion powder, garlic powder, and smoked paprika, plus 1/2 teaspoon unrefined sea salt.
