One-Pan Baja Style Riced Cauliflower Taco Skillet

Recipe By:

20 Minutes

4 Servings


Try this one pan CAULIPOWER Riced Cauliflower skillet for a specTACOlar dinner that's easy, gluten free, and ready in minutes!


  • 1 tbsp olive oil
  • 8 oz lean ground meat
  • 1/2 white onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tbsp taco seasoning
  • 1-15 oz can of diced tomatoes with green chilis
  • cheese, shredded
  • avocado, sliced
  • jalapeño, sliced

Cooking Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Then, add the ground meat and cook, breaking up pieces, until they start to brown, about 5 minutes. Once the meat begins to brown, add the onion, red bell pepper, green bell pepper, and taco seasoning. Cook until the meat is cooked through and vegetables start to soften, about 5-8 minutes.
  2. Add the canned tomatoes with green chilis (along with the juice) and toss to combine. Season the mixture with salt to taste.
  3. Add CAULIPOWER Baja Style Riced Cauliflower to skillet and cook until skillet is hot through out about 5-8 minutes.
  4. Portion the taco skillet rice into bowls and top with shredded cheese, sliced avocado, jalapeño slices, or your favorite toppings. Enjoy!