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Cauliflower Beef Taco Skillet Recipe

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★★★★★

4.7 from 90 reviews

A flavorful and hearty Cauliflower Beef Taco Skillet that combines roasted cauliflower and seasoned ground beef with melted sharp Cheddar cheese for a delicious, protein-packed meal perfect for taco night.

Ingredients

Scale

Vegetables

  • 3 ½ cups cauliflower florets (bite-size ½ – to 1-inch pieces)
  • ¾ cup chopped yellow onion
  • ¾ cup green bell pepper (chopped)
  • Cilantro leaves (for garnish)
  • Thinly sliced green onion (for garnish)
  • Pickled jalapenos (for garnish)

Meat & Dairy

  • 1 pound 90% to 93% lean ground beef
  • 2 cups shredded sharp Cheddar cheese
  • Sour cream (for garnish)

Pantry & Spices

  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 teaspoon salt (divided)
  • ½ teaspoon freshly ground black pepper (divided)
  • 1 teaspoon minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 15 ounce can petite diced tomatoes

Instructions

  1. Preheat and roast cauliflower: Preheat the oven to 425 degrees F. Place cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat evenly and spread out. Roast for 12 to 14 minutes until cauliflower is beginning to brown and is barely fork tender. Remove from oven, toss with spatula, and set aside.
  2. Sauté vegetables and cook beef: Heat remaining 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat. Add chopped onion and bell pepper, cooking and stirring for 3 to 4 minutes until softened. Add ground beef and cook, breaking it up with a spoon, until fully cooked (about 5 minutes). Drain excess grease from skillet.
  3. Add seasonings and simmer: Return skillet to medium heat, stir in minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, remaining ¾ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper. Cook and stir for about 1 minute. Add canned diced tomatoes with juices plus the roasted cauliflower. Increase heat until mixture bubbles, then immediately reduce heat to low, cover, and simmer for 5 minutes until cauliflower is tender.
  4. Broil with cheese: Meanwhile, set the oven to broil with rack in the upper third. Sprinkle shredded sharp Cheddar cheese evenly over the beef and cauliflower mixture. Transfer skillet to oven and broil for about 3 minutes until cheese is melted and lightly browned in spots.
  5. Serve and garnish: Remove skillet from oven. Garnish with cilantro leaves, thinly sliced green onions, pickled jalapenos, and a dollop of sour cream. Serve hot and enjoy.

Notes

  • Use an oven-safe skillet for easy transfer from stove to oven.
  • Adjust cayenne pepper to taste for spiciness.
  • For a lighter version, use reduced-fat cheese or omit sour cream.
  • Serve with warm tortillas or over rice for a complete meal.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: Cauliflower beef taco skillet, roasted cauliflower tacos, ground beef skillet, easy taco recipe, healthy taco skillet

Find it online: https://recipeswithria.com/cauliflower-beef-taco-skillet-recipe/