INGREDIENTS
1 tablespoon olive oil
½ white onion, chopped
1 green bell pepper, seeded and chopped
1 lb lean ground beef
1 small head cauliflower, cut into florets
3 cloves garlic, minced
1 teaspoon onion powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
½ teaspoon salt
black pepper to taste
¼ teaspoon chipotle chili powder
1 (15 oz) can diced seasoned tomatoes, undrained
2 cups shredded cheddar or pepper jack cheese
cup sliced pickled jalapeños
PREPARATION
Heat oil in large cast iron or oven-safe skillet over medium heat. Add onion and pepper and cook for 5 minutes. Add beef and cauliflower to pan and cook for 5-7 minutes. Add garlic, and spices to pan and stir. Cook for 1 minute.
Add canned tomatoes and simmer for 5 minutes or until some of the liquid has been cooked off and cauliflower is fork tender.
Add cheese and jalapeño slices on top. Place skillet under broiler on low for 2-3 minutes or until cheese is melted and beginning to brown.
Optional: serve with tortilla chips for dipping into or with rice on the side.
