Tex-Mex Beef Cauliflower Skillet
A hearty and zesty one-pan meal featuring ground beef, cauliflower florets, and Tex-Mex spices, crowned with bubbling melted cheese and jalapeños. Ideal for a quick gluten-free dinner with robust flavor and minimal cleanup.
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.
Notes
For serving, consider pairing with tortilla chips for scooping or a side of rice to round out the meal.