Mexican Beef Bowl
Updated: Mar 11
Olive Oil – 1 tablespoon
Ground Beef – 1 pound
Onion – 1/4 cup chopped
Red Bell Pepper – 1 small pepper chopped
Chili Powder – 2 teaspoons
Smoked Paprika – 1/4 teaspoon
Diced Tomatoes – 1 2/3 cups
Tomato Paste – 1 tablespoon
Veggie Broth – 1 1/4 cups
Cilantro – 2 tablespoons plus one more tablespoon for garnish
Sour Cream – 2 tablespoons
Salt & Pepper – 1/2 teaspoons of each
Heat the oil in a large skillet, add the beef, and cook for 2-3 minutes until brown all over.
Add the onion and red pepper and cook, stirring occasionally for 3-4 minutes.
Stir in the chili powder and paprika and cook for 1 minute, then add the tomatoes, tomato paste, sour cream, and broth. Bring to a simmer and simmer for 12-15 minutes. Season with salt & pepper.
Meanwhile, cook the cauliflower if using according to the package. I buy Trader Joes frozen because it’s so easy to heat up.
Stir in the 2 tablespoons of cilantro into the chili and your ready to serve! Once plated sprinkle with a little left over cilantro!
Add on options:
Cauliflower Rice (optional) Trader Joes – 4 cups – 1 cup per person – 3 net carbs per servings as an addition
Cheddar Cheese (optional for topping) – 1/4 cup – 1 net carb
Sour Cream (optional for topping) – 1 tablespoon – 1 net carb