Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (25g) taco seasoning
  • 1/4 cup (60ml) water
  • 14 oz (400g) frozen cauliflower rice, thawed and drained
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) chunky salsa
  • 2 cloves (6g) garlic, minced
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink. Drain excess fat if necessary.
  2. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant. Pour in the water and simmer for 2 minutes until the liquid reduces into a thick glaze.
  3. Lower the heat to medium. Stir in the softened cream cheese and salsa, folding them into the beef until velvety. Fold in the cauliflower rice until evenly coated.
  4. Smooth the mixture into an even layer and top with shredded cheddar cheese. Place under the broiler for 3–5 minutes until the cheese is bubbling and golden-brown.