Ingredients
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1 tbsp canola oil
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1 lb 93% lean ground beef
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1 (16 oz) pkg frozen chopped onions and peppers, thawed
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1 tbsp sodium-free chili powder
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2 tsp ground cumin
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1 (15.5 oz) can no-salt-added dark red kidney beans, drained and rinsed
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2 medium tomatoes, cored and diced
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1 (12 oz) pkg frozen riced cauliflower, thawed
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1/2 cup shredded reduced-fat Mexican cheese blend
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2 tbsp chopped cilantro (optional), to garnish
Steps
1
In a 12-inch oven-safe skillet, heat the oil on high. Add the ground beef, onions and peppers, chili powder, and cumin. Cook 6–8 min., until beef is almost cooked through, breaking up meat with a spatula. Season with salt and pepper.
2
To skillet, add the beans, tomatoes, cauliflower, and ¼ cup water and stir. Cover and simmer on medium-low 5 min., until cauliflower is tender. Top with the cheese. Cover and cook 2–3 min., until cheese has melted. Garnish with the cilantro, if desired.
Tips
Broil the skillet 6 inches from heat until the cheese is melted and bubbly, 2–3 min.
