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This is Carolyn’s most recent cookbook – Easy Keto Dinners – it truly is FABULOUS!
I recently went to my local Trim Healthy Mama meeting and we all brought along our cookbooks, sometimes it’s inspiring to sit together and look through them, share our reviews of things we have made and also things that look amazing. I decided to bring this book along and boy, was it a HIT! The ladies loved it!
I think what was so interesting was their love of it’s simplicity. Nothing fancy, easy to find ingredients and dinners you’d see on anyone’s table, just made in keto style, which fits perfectly on THM as a Satisfying meal!
For my review I actually didn’t plan this at all. I had just finished up a day of work, and had to get dinner on the table and quick. I had a pound of groun beef in the refrigerator that needed to be used so I flipped to the beef section of the cookbook. This recipe jumped right out at me….well, it is Mexican food…so ALWAYS a winner in my book!
I scanned the recipe, I have everything! This is a winner! YAY! Love it when that happens, especially after a long day and you just want to get dinner on the table.
This came together so quickly. Used one pot to cook it all in, that means minimal dishes! I made it exactly as she recommended and I wouldn’t make any changes at all! I served this to my husband and daughter, and we all loved it. Topped with guacamole and black olives, it was fantastic! OH! One little change..if you can have sour cream, that would be pretty fabulous on top too!
Courtesy of Carolyn, I am able to share this recipe with you! A little try before you buy!
Mexican Cauliflower Rice Skillet
Carolyn Ketchum – Easy Keto Dinners pg 76
Shared with permission 🙂
1 pound ground beef
1/4 onion, diced
1/2 red bell pepper (oh yeah..I didn’t have this)
3 Tablespoons taco seasoning (I just kind threw in chili powder, cumin, garlic & onion powder, salt, pepper, oregano)
1 cup canned tomatoes (I used petite diced…less change my kids will pick them out, kids lol, they are adults who still pick them out)
3 cups (12 ounces) Cauliflower rice (they sell it at costco now!! WAHOO!)
1/2 cup chicken broth
1.5 cups shredded cheese (she recommends Mexican blend, I had cheddar, of course, omit if you are dairy free!)
1. In a large skillet over medium heat, brown the ground beef until almost cooked through. Add the onion and bell pepper and continue to cook until the beef is no longer pink. Stir in the taco seasoning.
2. Add the tomatoes and riced cauliflower, stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium-low and cook until the Cauliflower begins to soften, 8 to 10 minutes.
3. Sprinkle the cheese over the beef and cauliflower mixture and cover the skillet. Cook until the cheese is melted, 3 to 4 minutes. (I totally finished mine uncovered because I’m a rebel like that and want to make a recipe “my own”) 😛
With Joy – Tina 🙂