• 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


  1. Position rack in upper third of oven. Preheat broiler to high.
  2. 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.
  3. 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.
  4. 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.
Categories: Recipes


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