Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 2 tbsp olive oil
  • 3 tbsp sugar-free taco seasoning
  • 1/2 cup beef broth
  • 2 tbsp tomato paste
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp lime juice
  • 4 cups frozen cauliflower rice, thawed and drained
  • 2 cups shredded Colby Jack cheese
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in an oven safe skillet over medium high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and sizzling. Drain excess grease, leaving about one tablespoon in the pan.
  2. Stir in the tomato paste and taco seasoning, cooking for 2 minutes. Note: This blooms the spices, letting the oils release more aroma.
  3. Pour in the beef broth and simmer until the liquid is reduced by half and the meat is coated in a thick, glossy glaze.
  4. Lower the heat to medium. Stir in the softened cream cheese and sour cream until velvety and fully incorporated.
  5. Fold in the lime juice. Note: Do this at the end to keep the citrus flavor bright.
  6. Spread the drained cauliflower rice evenly across the bottom of the pan. Note: You can also stir it directly into the beef if you prefer a more mixed texture.
  7. Top the mixture with the shredded Colby Jack and sharp cheddar cheeses, spreading them to the edges.
  8. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes until the cheese is bubbling and golden brown.