Veggie Loaded Taco Bowl Dinner
a quick stovetop casserole with cauliflower rice (grain-free and corn-free)
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I love simplifying. Simplifying doesn't always have to be purging or getting rid of stuff. It can simply translate to making your life easier in some way. Dinner hour seems to be the stress point for so many families, its where the wheels come off. That moment that we can easily resort to take out food, frozen pizza or any other default dinners that many not have the best nutritional content. I am posting this easy dinner recipe loaded with veggies that was a hit with my family and has enough to serve and possibly have leftovers for lunch or freeze for another easy dinner.
This quick and easy taco bowl is grain free and corn free. It's loaded with veggies, so you feel good about your family diving in.
I buy grass fed ground beef from Crowd Cow - click here to check it out
Taco Seasoning (bulk recipe-you will have leftover)
5 tbsp organic chili powder
1.50 tsp organic garlic powder
1 tsp organic onion powder
1 tsp organic dried oregano
2 tsp organic paprika
6 tsp organic ground cumin
3 tsp fine organic sea salt
1 tsp black pepper
1 dash organic chipotle powder
Stovetop Taco Casserole
2 lbs grass fed ground beef
2 organic small onions - chopped
1 organic red bell pepper - chopped
1 organic yellow bell pepper - chopped
6 organic baby Bella mushrooms - chopped
4 tbsp Taco Seasoning (recipe above). add or subtract for your taste
1 can organic diced tomatoes
2 cups frozen cauliflower rice
1 tbsp avocado oil
1/2 cup shredded organic grass fed cheddar cheese
1/2 organic avocados - diced
½ cup organic cherry tomatoes - cut in half
Prepare Taco Seasoning
In a small bowl, combine spices to make homemade taco seasoning. Stir and set aside. you will have left over that you can put in a sealed container for future use.
1. In a large skillet over medium heat, brown the ground beef. As it nears completion, add the chopped mushrooms, onion, peppers. Continue cooking for 8-12 minutes until onions onions become translucent. Once cooked through, add taco seasoning and 1/4-1/2 cup of water. Stir throughly and simmer over low heat for 3-7 minutes. Drain diced tomatoes and add to the pan. Stir in and let heat for 2-4 minutes.
While meat is browning, add the avocado oil into a separate pan. Warm over medium heat and add cauliflower rice. Lightly "brown" cauliflower rice in pan to reduce water content and add firmness to cauliflower. Cook 3-5 minutes. Stir occasionally.
1. Scoop beef and veggie mixture into serving bowl. Top with cauliflower rice, shredded cheese, sliced cherry tomatoes and avocado.
2. Let any remaining leftovers cool and save for lunch or freeze for future dinner.