By Maisie St.+James
In a large skillet over medium heat, add olive oil. Once the oil is hot, add the sliced onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds or until fragrant, ensuring it doesn't burn.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, approximately 5-6 minutes.
Stir in the chili powder, ground cumin, and salt and black pepper to taste. Mix until the ground beef is evenly coated with the spices.
Add the sliced bell peppers to the skillet. Cook for another 4-5 minutes or until the peppers have softened but still have a slight crunch.
While the beef and peppers are cooking, prepare the cauliflower rice. In a separate pan, heat a small amount of oil over medium heat, add the cauliflower rice, and cook for 5-6 minutes until tender. Season with salt and pepper to taste.
Serve the beef and pepper mixture over the cooked cauliflower rice. Top with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
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By Maisie St.+James
This Mexican Main Course Low-Carb Gluten-Free recipe is ready in 30 minutes and features 85% lean ground beef, bell peppers, sliced (mixed colors), garlic, minced and other delicious ingredients. Contains 320 calories total.
In a large skillet over medium heat, add olive oil. Once the oil is hot, add the sliced onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds or until fragrant, ensuring it doesn't burn.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, approximately 5-6 minutes.
Stir in the chili powder, ground cumin, and salt and black pepper to taste. Mix until the ground beef is evenly coated with the spices.
Add the sliced bell peppers to the skillet. Cook for another 4-5 minutes or until the peppers have softened but still have a slight crunch.
While the beef and peppers are cooking, prepare the cauliflower rice. In a separate pan, heat a small amount of oil over medium heat, add the cauliflower rice, and cook for 5-6 minutes until tender. Season with salt and pepper to taste.
Serve the beef and pepper mixture over the cooked cauliflower rice. Top with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
Calories per Serving: 320
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