Ingredients
- 1 pound 85% ground beef
- 3 teaspoons taco seasoning divided
- 2 cups riced cauliflower
- 1 bell pepper thinly sliced
- 1 cup grated cheddar cheese packed and divided
- 1 cup salsa
- 4 tablespoons heavy cream
- 2 ounces cream cheese
- 1/2 teaspoon salt
- Cilantro for garnish
Instructions
- Preheat your oven to 375°F.
- Heat a large, oven-safe pan on medium-high heat and cook the beef until no longer pink. Add in 2 teaspoons of the taco seasoning and cook for 1 more minute. Transfer to a bowl. Do not wipe the pan.
- Add the cauliflower rice and the bell pepper to the hot pan and cook until lightly browned, about 5 minutes. Add the remaining 1 teaspoon of taco seasoning and cook for another minute.
- Add the beef back into the pan, and stir to combine.
- Add 1/2 cup of the cheddar cheese and all remaining ingredients except the cilantro, and stir until the cream cheese melts and everything is combined.
- Bring to a boil and simmer for 3-4 minutes, stirring frequently, just until the mixture thickens.
- Remove from heat and sprinkle on the remaining 1/2 cup of cheddar cheese. Bake until bubbly, about 15 minutes.
- Sprinkle with cilantro and serve hot.
