One Pot Taco Cauliflower Rice
An easy and flavorful meal that cooks in one pot and is ready in less than 30 minutes. Turkey taco filling is mixed with cauliflower rice and topped with popular taco toppings like black beans, cheese, and cilantro.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ brown onion, peeled and finely chopped
- 1 lb lean ground turkey
- 3 cups cauliflower rice
- 3 tbsp homemade taco seasoning
- ¼ cup water
- 7 oz canned diced tomatoes
- 7 oz canned black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1 tbsp chopped cilantro leaves
- 2 tbsp sour cream
- 2 limes, sliced into wedges
HOMEMADE TACO SEASONING
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp table salt
- 1 tsp ground black pepper
Instructions
- To make the homemade taco seasoning, add all ingredients to a small bowl and whisk until evenly mixed. Set aside. Keep in mind this recipe makes more than the 3 tbsp required for the taco cauliflower rice, so you can store any remaining unused taco seasoning for another recipe.
- In a large pan or skillet, add olive oil and garlic and bring to medium high heat. Add onion and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.
- Add cauliflower rice, cooking until tender. Sprinkle taco seasoning across turkey and cauliflower. Add ¼ cup water and 7 oz diced tomatoes (including the liquid) (this should be about ½ of a 14 oz can if you can’t find a smaller size). Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.
- Turn heat down to low and stir in black beans. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.
- Garnish with cilantro, top with sour cream and serve with lime wedges.
Notes
- I was not able to find smaller than 14 oz cans of tomatoes and black beans so I used half of each. You can save the other half for another recipe or double the recipe to use the full amount.
- I don’t recommend adding the full 14 oz can of tomatoes as it will make the rice too watery.
Serving: 0.25of recipe, Calories: 366kcal, Carbohydrates: 17.9g, Protein: 30.7g, Fat: 18.7g, Saturated Fat: 6.2g, Sodium: 905mg, Fiber: 7.4g, Sugar: 3.4g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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