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Taco Skillet with Beef and Cauliflower Rice

Change up taco night with this one-pan beefy taco skillet! This easy 15-minute recipe has plenty of classic Tex-Mex flavors and lots of veggies, too.

Serves 4
Ready in 15 mins
Prep time 2 mins
Cooking time 13 mins
369 calories per serving


> 1 tbsp canola oil
> 1 lb 93% lean ground beef
> 1 (16 oz) pkg frozen chopped onions and peppers, thawed
> 1 tbsp sodium-free chili powder
> 2 tsp ground cumin
> 1 (15.5 oz) can no-salt-added dark red kidney beans, drained and rinsed
> 2 medium tomatoes, cored and diced
> 1 (12 oz) pkg frozen riced cauliflower, thawed
> 1/2 cup shredded reduced-fat Mexican cheese blend
> 2 tbsp chopped cilantro (optional), to garnish


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.
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.


Broil the skillet 6 inches from heat until the cheese is melted and bubbly, 2–3 min.

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