Author: Carolyn Casner Total Time: 30 mins
- 1 Tbs extra-virgin olive oil
- ½ cup chopped onion
- 1 med. bell pepper, chopped
- 1 lb. lean ground beef
- 3 Cups bite size Cauliflower florets
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt, or more to taste
- ¼ teaspoon ground chipotle (optional)
- 1 (15 oz) can petite-diced tomatoes
- 2 cups shredded extra-sharp Cheddar cheese
- ⅓ cup sliced pickled jalapeños
- Optional: Tortilla Chips & Sour Cream for serving
Instructions:
- Position rack in upper third of oven. Preheat broiler to high.
- Heat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Taste and add more salt if needed. Remove from heat.
- Sprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.
- You can serve with Tortilla Chips and top with Sour Cream or eat on its own.
***Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.
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