Spicy Beef Taco Cauliflower Rice Recipe

This delicious recipe is packed with protein and provides a lower-carb option for helping to balance hormones and support hormone health. It uses cauliflower rice instead of regular rice, which is a cruciferous vegetable that helps balance out excess estrogen and prevent PMS. This meal is perfect for a weeknight meal when you don’t have a lot of time but want something nourishing for the whole family!

Ingredients

12 oz extra lean ground beef (organic grass-fed if possible)

¼ cup water

1 Tbsp taco seasoning

1 large carrot, finely chopped

½ red bell pepper, chopped

3 cups cauliflower rice

2 Tbsp extra virgin olive oil, divided

Sea salt and black pepper, to taste

1 Tbsp pickled jalapeno pepper, sliced

2 Tbsp cilantro (optional)

Preparation

Heat a pan over medium-high heat. Add the ground beef and water. Cover and cook for four to five minutes.

Add the taco seasoning and cook uncovered, stirring, for two to three minutes or until the water evaporates completely and the beef is cooked through.

Reduce the heat to medium. Stir in the carrot, bell pepper, cauliflower rice, and half of the oil. Season with salt and pepper. Cover and cook for three to four more minutes to allow the flavors to combine.

Uncover and add the jalapeños and remaining oil. Stir well. Garnish with cilantro, if desired. Divide evenly between plates or bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately two cups.

More Flavor: Add green onions.