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Easy Keto Cinco de Mayo Taco Bowl with Cauliflower Rice

Keto Cinco de Mayo Taco Bowl - featured image
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A quick and easy keto-friendly taco bowl featuring seasoned ground beef and fluffy cauliflower rice, perfect for Cinco de Mayo or any festive occasion.

Ingredients

Scale
  • 1 medium head of cauliflower (about 4 cups grated or riced)
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • 1 pound ground beef (80/20 preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese or Mexican blend
  • 1 avocado, diced
  • 1/2 cup fresh salsa or pico de gallo
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Optional: sour cream or Greek yogurt

Instructions

  1. Remove the leaves and core from the cauliflower. Cut into chunks and pulse in a food processor until it resembles rice grains (about 4 cups). Alternatively, grate using a box grater.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if desired.
  5. Sprinkle taco seasoning, smoked paprika, cumin, chili powder, salt, and pepper over the beef. Stir well and cook for an additional 2 minutes. Remove beef from skillet and set aside.
  6. In the same skillet, add remaining 1 tablespoon of oil. Add riced cauliflower, season with salt and pepper, and cook over medium heat for 5-7 minutes, stirring occasionally until tender but not mushy.
  7. Divide cauliflower rice between serving bowls. Top with seasoned ground beef.
  8. Add shredded cheese, diced avocado, salsa, and chopped cilantro on top. Serve with lime wedges and a dollop of sour cream or Greek yogurt if desired.

Notes

Do not overcook the cauliflower rice to avoid sogginess. Drain excess fat from beef if needed to prevent greasiness. Fresh lime juice and cilantro brighten the dish. Leftovers keep well in the fridge for up to 3 days; reheat gently in a skillet to maintain texture.

Nutrition

Keywords: keto, taco bowl, cauliflower rice, Cinco de Mayo, low carb, ground beef, Mexican, healthy, quick dinner

Find it online: https://sunnysavory.com/easy-keto-cinco-de-mayo-taco-bowl-with-cauliflower-rice-recipe/