Beef Taco Bowl Recipe
Carb-Smart, High-Protein, Gluten-Free 440 Calories 30g Carbs 20g Fat 36g Protein
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seasoned Beef
Cauliflower Rice
Toppings & Mix-ins
Quick Cilantro-Lime Dressing
Method
Seasoned Beef
- 1
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- 3
Add the diced onion and cook, stirring, 2–3 minutes until softened and translucent.
- 4
Add the garlic and cook 30 seconds until fragrant.
- 5
Add the ground beef to the skillet, breaking it up with a spoon. Cook 5–7 minutes until browned with no pink remaining.
- 6
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook 1 minute to bloom the spices.
- 7
Add tomato paste and beef broth; stir to combine. Reduce heat to medium-low and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning.
- 8
Remove from heat and stir in 1 tablespoon fresh lime juice. Keep warm covered while you prepare the cauliflower rice.
Cauliflower Rice
- 9
If using frozen cauliflower, ensure it is fully thawed and well-drained—press out excess moisture with paper towels or a clean kitchen towel.
- 10
Heat 1 tablespoon olive oil in a separate large skillet over medium heat.
- 11
Add the riced cauliflower, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, 6–8 minutes until tender and just beginning to brown in spots.
- 12
Remove from heat and stir in 2 tablespoons chopped cilantro, if using. Keep warm.
Quick Cilantro-Lime Dressing
- 13
In a small bowl whisk together 1/4 cup Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon olive oil, 1 tablespoon chopped cilantro, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1 teaspoon water until smooth. Adjust thickness with additional water by 1/2 teaspoon increments if needed.
- 14
Taste and adjust seasoning — add more lime juice or a pinch of salt as desired.
Assemble the Taco Bowls
- 15
Divide the shredded romaine evenly between 4 bowls (about 3 cups total).
- 16
Add 3/4 cup cooked cauliflower rice to each bowl (divide the 3 cups evenly).
- 17
Top each bowl with 1/4 of the seasoned beef (about 4 ounces cooked beef per serving).
- 18
Distribute diced tomato, diced avocado, shredded cheddar, sliced green onions and pickled jalapeño evenly among the bowls.
- 19
Drizzle about 1 tablespoon of the cilantro-lime dressing over each bowl, or serve dressing on the side.
- 20
Garnish with extra cilantro or a lime wedge if desired and serve immediately.