Cauliflower Rice Taco Skillet

You can use rice instead of cauliflower rice but the later makes this so fast to come together. I cooked the cauliflower rice according to the package directions and then added it at the appropriate time. This was ready in under 30 minutes. I cooked it in my Dutch oven but a large skillet would work better. Here's  your next Taco Tuesday menu.

• 1 small sweet onion, diced
• 1 tablespoon garlic, minced
• 1 bell pepper, diced
• 1 jalapeno, diced (optional)
• 12 ounces vegan ground beef (I used Impossible, thawed)
• 1 packet reduced sodium taco seasoning
• 12 ounces cauliflower rice, cooked according to package directions
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can fire-roasted diced tomatoes
• 1 lime juiced
• Garnish: avocado, cilantro, pickled jalapenos, tortilla chips

Heat 2 tablespoons water over medium heat. Add the onion, garlic, bell pepper, jalapeno, beef and taco seasoning. Stir to break up the beef.

Cook for about 5 minutes, stirring frequently

Pour in the cooked cauliflower rice, beans and tomatoes and mix well.

Cook for about 10 minutes, stirring every few minutes.  Add lime juice and serve.

Served with desired garnishes and some hot sauce.

If you are not a fan of heat you can leave the jalapeno out of the dish. 

Enjoy!