• Natalie

Mexican Beef Bowl

Updated: Mar 11



Ingredients:

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


Directions:


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

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