Everybody loves tacos. I’m comfortable making such an extreme statement because tacos come in all flavors – there’s one for everybody! These tacos are our family’s favorite. I love them because they have so many vegetables that I don’t have to add any sides; the tacos are a full, healthy meal in and of themselves. The rest of the family likes them because they taste great.
The filling for these tacos makes great burritos if you wrap it up in a flour tortilla. It also makes a fantastic grain-free bowl with your favorite toppings! Be creative and enjoy!
Ground Beef and Veggie Tacos
2 lbs ground beef
2 bell peppers, sliced
1 onion, diced
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
10 oz package riced cauliflower, steamed in bag
1 can Rotel
Grated cheese, sour cream, avocado and whatever else your family loves on tacos!
In a very large skillet, cook ground beef on medium high heat until brown. Remove from pan and drain extra grease.
Add bell pepper and onion, soy sauce, Worcestershire sauce, chili powder, cumin, and salt to the pan. Cook and stir until tender, about 10 – 12 minutes.
Add ground beef to onion and pepper mixture. Add steamed cauliflower rice and Rotel and stir. Cook 5 more minutes. Season with salt and pepper in needed.
For tacos, heat vegetable oil in a small pan over medium heat. Fry corn tortilla on one side for 20 seconds, flip and fry another 20 seconds. Drain on a paper towel, fill with taco filling, and top with grated cheese.