By Maisie St.+James
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through, about 5-7 minutes.
Stir in the sliced bell peppers, chili powder, and ground cumin. Season with salt and black pepper to taste. Cook for another 4-5 minutes until the peppers are tender-crisp.
Add the cauliflower rice to the skillet, stir well, and cook for an additional 3-4 minutes until the cauliflower is heated through.
Adjust the seasoning if needed. Remove from heat and garnish with fresh cilantro.
Serve the beef and pepper skillet with lime wedges on the side for squeezing over the top before eating.
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By Maisie St.+James
This Mexican Main Course Gluten-Free Low Carb recipe is ready in 30 minutes and features 85% lean ground beef, bell peppers, sliced (mixed colors), small onion, sliced and other delicious ingredients. Contains 380 calories total.
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through, about 5-7 minutes.
Stir in the sliced bell peppers, chili powder, and ground cumin. Season with salt and black pepper to taste. Cook for another 4-5 minutes until the peppers are tender-crisp.
Add the cauliflower rice to the skillet, stir well, and cook for an additional 3-4 minutes until the cauliflower is heated through.
Adjust the seasoning if needed. Remove from heat and garnish with fresh cilantro.
Serve the beef and pepper skillet with lime wedges on the side for squeezing over the top before eating.
Calories per Serving: 380
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