Beef and Cauliflower Taco Skillet

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  Garlic(120g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  80/20 Ground Beef(227g)
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  Cauliflower Rice, Frozen(720g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)
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  Beans, Black, Canned, Drained(425g)
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  Chili powder(15g)
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  Paprika, Smoked(5g)
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  Cumin, Ground(5g)
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  Oregano, Dried(3g)
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  1/4 tsp salt ($0.02)
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  1/8 tsp pepper ($0.02)
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  Cheddar Cheese(57g)
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  Avocado
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  Tomato
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  Yellow Onion(60g)
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  Cilantro, Fresh

Instructions

1. 1Mince the garlic. Heat the olive oil in a large skillet over medium-high heat, add the garlic, and cook for 30 seconds until fragrant. Add the ground beef and cook 5–7 minutes, breaking it apart as it cooks, until no longer pink and browned throughout. If excess fat pools, drain it off.
2. 2Drain the black beans and add them to the skillet along with the Rotel tomatoes and green chilies (do not drain), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir well and cook 2–3 minutes over medium heat until simmering.
3. 3Add the frozen cauliflower rice directly to the skillet without thawing. Stir to combine and cook over medium heat for 5–7 minutes, stirring occasionally, until the cauliflower is tender and the liquid has mostly absorbed.
4. 4While the skillet cooks, dice the tomato and onion, dice the avocado, and roughly chop the cilantro. Set the fresh toppings aside.
5. 5Top the beef and cauliflower mixture with the shredded cheddar, cover the skillet, and cook over medium heat for 2–3 minutes until the cheese is completely melted and creamy.
6. 6Remove from heat and top with the diced tomato, avocado, onion, and cilantro.
7. 7Divide the skillet mixture evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days. Add fresh toppings (avocado and cilantro) just before serving to prevent browning.