Taco Bowls with Cauliflower Rice

About This Recipe

Ground beef, shredded Brussels sprouts, and cauliflower rice served with a side of salsa roja.  A flavorful dish that can be customized to add your favorite toppings.

Ingredients

• 1 ½ lbs ground beef (85/15)
• ½ cup tomato sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 9 oz shredded Brussels sprouts (You can buy these pre shredded)
• 1 Tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 20 oz frozen cauliflower rice
• 1 Tbsp olive oil
• 1 Tbsp chili powder
• 1 tsp paprika
• 1 Roma tomato (diced)
• 4 Roma tomatoes
• 1 small white onion
• 2 jalapeños
• 4 cloves garlic
• ¼ bunch cilantro
• 2 Tbsp lime juice
• Salt to taste

Instructions

1. Heat a large skillet over medium high heat and brown the ground beef.
2. Once cooked, drain the fat and add in ½ cup of tomato sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper to taste. Stir to combine and cook for an additional 5 minutes then remove from heat.
3. Start a medium pot of water over high heat to boil.
4. Wash your tomatoes, jalapeños, and cilantro. Cut the stems off of the tomatoes and jalapeños and cut the onion in half
5. Add the small white onion, the peppers, tomatoes, and 4 cloves of garlic to the boiling water. Cook for 6-8 minutes. The tomatoes have finished cooking when they begin to change color and the skin starts to break.
6. Drain the water from the pot. You may want to remove the skins from the tomatoes to avoid any stringy bits. Add the tomatoes, onion, garlic, jalapeños, ¼ bunch of cilantro, and the juice of 1 lime to a blender. Blend until smooth.
7. Add salt to taste. Adjust flavor with salt and lime juice as needed.
8. Portion out into smaller, separate cups once it has cooled.
9. Microwave the cauliflower rice until it is no longer frozen.
10. Dice 1 Roma tomato and remove the seeds.
11. Heat a large skillet over medium heat and add 1 Tbsp of olive oil.
12. Add the riced cauliflower, 1 Tbsp chili powder, and 1 tsp paprika.
13. Cook for 3-4 minutes and remove from heat. Stir in the diced tomato. Season with salt and pepper to taste.
14. Heat 1 Tbsp of olive oil over medium high heat. Add in the shaved Brussels sprouts and cook for 2-3 minutes. They will cook fast. Season with 1 tsp garlic powder and salt and pepper to taste.
15. This recipe makes 5 servings. Add 1 of your salsa cups to each container and divide the remaining ingredients evenly.