When I want something filling without loading dinner up with carbs, skillet meals like this are hard to beat. You get plenty of seasoned ground beef and veggies, but the cauliflower rice keeps everything lighter while still giving it that hearty beef and rice feel.

It’s also an easy weeknight dinner because everything comes together in one skillet with simple ingredients. Use fresh cauliflower rice or grab a frozen bag to make it even easier. Just be sure to follow the note below if you use frozen because that extra moisture can make a big difference.

Servings: 6

Ingredients

1½ lbs lean ground beef
1 tablespoon olive oil, if needed
1 small yellow onion, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
4 cups cauliflower rice, fresh or frozen
3 cloves garlic, minced
2 tablespoons tomato paste
¼–½ cup beef broth, as needed
2 packed cups baby spinach
1½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if necessary and transfer the beef to a plate.
2. Add the olive oil to the skillet if needed. Add the onion and bell peppers and cook for 4–5 minutes, until they begin to soften.
3. Add the garlic and tomato paste. Stir and cook for about 1 minute.
4. Add the cauliflower rice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and black pepper. Cook uncovered for 5–7 minutes, stirring occasionally.
5. Return the ground beef to the skillet and stir in the Worcestershire sauce. Add beef broth as needed, starting with ¼ cup, and stir everything together.
6. Cook uncovered for another 3–5 minutes, or until the cauliflower is tender and any excess liquid has cooked away.
7. Fold in the spinach and cook for another 1–2 minutes, just until wilted.
8. Stir in the fresh lime juice. Taste and adjust the salt and pepper if needed. Serve hot.

Note About Frozen Cauliflower Rice

If using frozen cauliflower rice, there’s no need to thaw it first. Add it directly to the skillet and cook it uncovered until the excess moisture has completely cooked off before adding any beef broth.

Frozen cauliflower rice releases quite a bit of water, so you may only need ¼ cup of beef broth or none at all. Add the broth a little at a time only if the skillet needs more moisture. This keeps the finished dish flavorful instead of watery.

Estimated Nutrition (Per Serving)

Calories: ~275
Protein: ~28g
Net Carbs: ~6g
Fat: ~16g
Fiber: ~3g

Nutrition is an estimate and will vary depending on the specific ingredients used.