Ingredients:

  • 2lbs ground beef (80/20 fat ratio)
  • 12oz cauliflower rice
  • 0.5cup white onion, finely diced
  • 2cloves garlic, minced
  • 4oz full-fat cream cheese, softened
  • 0.25cup beef broth
  • 2tbsp homemade taco seasoning (chili powder, cumin, paprika, onion powder, salt, pepper)
  • 1.5cups sharp cheddar cheese, freshly shredded
  • 1cup Monterey Jack cheese, freshly shredded
  • 0.25cup pickled jalapeños

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 12-inch cast iron skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Drain excess rendered fat if desired, though some is needed for flavor.
  3. Add the diced onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant.
  4. Stir in the cauliflower rice, homemade taco seasoning, and beef broth. Sauté for 5-7 minutes to allow the cauliflower to soften and the moisture to evaporate, preventing a soggy casserole.
  5. Reduce heat to low and fold in the softened cream cheese. Stir until the mixture is creamy and well-combined.
  6. Smooth the beef mixture into an even layer. Top with the shredded sharp cheddar and Monterey Jack cheese, then sprinkle with pickled jalapeños.
  7. Transfer the skillet to the oven and bake for 15 minutes, or until the cheese canopy is bubbling and golden brown.