Cheesy Taco “Rice”

A simple meal for crazy week nights that’s loaded with flavor and veggies!


  • 1 lb lean ground beef or turkey
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 sweet onion, diced
  • 1 poblano pepper, diced
  • 1 bell pepper, diced (I used an aloha pepper, but feel free to use your favorite!)
  • 1 jalapeño, diced and seeds removed (optional)
  • 1 can no salt added Rotel
  • 1 cup chopped fresh cilantro
  • 1 12 oz bag frozen riced cauliflower
  • 1 cup shredded Mexican cheese
  • Sour cream for servung


  1. Cook ground beef in large skillet until just a little pink is left, breaking apart as it cooks.
  2. Add in peppers and onion, along with all seasonings. Stir to combine and cook for five minutes over medium heat.
  3. Add cauliflower rice, Rotel, and 3/4 cup cilantro into skillet, combining well. Simmer, covered, for 8 minutes, stirring occasionally.
  4. Mix cheese into skillet, and stir until melted.
  5. Cook additional 2 minutes uncovered over high heat to boil off any excess water. Do not stir.
  6. After two minutes is up, stir and top with remaining cilantro. Serve with sour cream if desired.

21 Day Fix Container Count :

1 serving = 1/4 of pan

1❤️ 1 💚 1 💙

5 thoughts on “Cheesy Taco “Rice”

  1. I’ve been trying to find carbohydrate replacements and have recently discovered cauliflower rice. I made this for dinner tonight using ground turkey. Didn’t have pablano peppers at the grocery store so I used 2 jalapenos grown in our garden. I did add a little salt and pepper while it was cooking. It was yummy! I ate it from a bowl with a little bit of sour cream. My kids used flour tortillas and made tacos out of it. Thanks for the recipe!!


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