This Tex-Mex Beef Cauliflower Skillet is a bold, one-pan wonder packed with smoky spices, melted cheese, and tender vegetables—all without the carb overload.
With just the right balance of hearty protein and savory cauliflower, it’s a crowd-pleasing dinner that’s both comforting and gluten-free, ideal for busy weeknights or meal prepping.
Key Players in the Tex-Mex Beef Cauliflower Skillet
- Lean ground beef – Delivers rich, savory flavor and satisfying protein to ground this skillet dish.
- Cauliflower florets – A low-carb, fiber-rich substitute that soaks up the Tex-Mex seasoning beautifully.
- Green bell pepper – Adds a pop of color and slight crunch to balance the softer textures.
- Diced seasoned tomatoes – Brings moisture and an umami-packed base to carry the bold spices.
- Chili powder & cumin – These Tex-Mex staples infuse the skillet with smoky, earthy warmth.
- Cheddar or pepper jack cheese – A gooey, golden crown of melted cheese that ties everything together.
- Pickled jalapeños – Introduce tangy heat and a bright contrast to the richness of the dish.
Let’s Make It! How to Build This Tex-Mex Classic
Start by heating olive oil in an oven-safe skillet and sautéing chopped onions and green bell peppers until they begin to soften.
Next, stir in the ground beef and cauliflower florets, allowing them to brown and develop flavor for several minutes.
Garlic and spices are added in next, releasing their aromas into the skillet. Then pour in the diced seasoned tomatoes and simmer until the mixture thickens slightly and the cauliflower is fork-tender.
Generously sprinkle shredded cheese across the top and scatter with jalapeño slices. Pop the skillet under the broiler for a few minutes—just long enough to melt and lightly brown the cheese.
Serve hot, ideally with tortilla chips or a scoop of rice for a satisfying finish.
Tex-Mex Tips & Flavor Twists
For a smokier profile, try swapping chipotle chili powder with smoked paprika. If you’re craving more vegetables, stir in corn kernels or black beans before broiling for extra texture and sweetness. For a lighter version, opt for reduced-fat cheese and ground turkey or chicken. Want a crunchier bite? Toss in crushed tortilla chips right before serving.
This dish also makes for a fun taco filling—just spoon into warm corn tortillas and top with a dollop of sour cream or avocado slices. The flavor base is versatile enough to accommodate endless variations, so don’t be afraid to get creative.
Keep It Fresh: Storing and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, use the oven or stovetop for the best texture—this helps maintain the dish’s cheesy topping and keeps the cauliflower from getting soggy.
To freeze, let the skillet cool completely, then portion into freezer-safe containers. Reheat from frozen in the oven at 350°F until hot and bubbly. Avoid microwaving directly from frozen, as it can unevenly heat the cheese and cauliflower.
This dish holds up well to reheating, making it perfect for lunches or quick weeknight dinners.
Tex-Mex Beef Cauliflower Skillet
Ingredients
- ¼ teaspoon chipotle chili powder
- ½ white onion chopped
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 2 cups shredded cheddar or pepper jack cheese
- ½ teaspoon salt
- 1 15 oz can diced seasoned tomatoes, undrained
- 1 green bell pepper seeded and chopped
- ⅓ cup sliced pickled jalapeños
- 1 small head cauliflower cut into florets
- 3 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1 lb lean ground beef
- 1 teaspoon onion powder
- Black pepper to taste
- 2 tablespoons chili powder
Instructions
- Warm the olive oil in a large cast iron or ovenproof skillet over medium heat. Sauté the chopped onion and bell pepper for approximately 5 minutes until softened. Introduce the ground beef and cauliflower florets to the skillet, cooking an additional 5 to 7 minutes, stirring occasionally until the beef is browned and the cauliflower starts to tenderize. Stir in the minced garlic along with onion powder, chili powder, cumin, oregano, salt, black pepper, and chipotle chili powder. Allow the spices to bloom for about 1 minute. Pour in the undrained seasoned tomatoes and let the mixture simmer for 5 minutes, or until excess liquid reduces and the cauliflower reaches fork-tender consistency. Sprinkle the shredded cheese evenly over the surface and top with sliced jalapeños. Transfer the skillet to a low broiler setting for 2 to 3 minutes, or until the cheese is fully melted and turns golden in spots.
