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Ground Beef Cauliflower Rice Taco Bowls have taco flavors in a low-carb bowl meal, and we used frozen cauliflower rice for a quick dinner! And when I’m really watching my carbs I’d love an easy and fresh tasting meal like these ground beef taco bowls!

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Low-Carb Ground Beef Cauliflower Rice Taco Bowls found on

Ground Beef Cauliflower Rice Taco Bowls are an easy work-night dinner that I bet your family is going to love. And these taco bowls use frozen cauliflower rice to make it extra quick and easy!

This cauliflower rice taco bowl recipe started with a conversation on the Danica's Kitchen Facebook page about Trader Joe’s fresh cauliflower rice. When I complained that the cauliflower rice is always sold out, several people raved about the frozen cauliflower rice. I was skeptical because I love my favorite easy cauliflower rice recipe that starts with fresh chopped cauliflower, and I couldn’t imagine frozen cauliflower rice would be that good.

But I bought a few bags of the frozen cauliflower rice and started dreaming up ideas for using it. And these Ground Beef Cauliflower Rice Taco Bowls using were definitely a winner, and using the frozen cauliflower rice made this meal so quick to get on the table. I hope you enjoy trying this for a quick low-carb taco bowl. 

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Are the ground beef tacos bowls low in carbs?

This recipe for taco bowls made with ground beef and cauliflower rice has about 7.5 net carbs per serving when it’s made into four servings.

Can you make the taco bowls without a Poblano Chile Pepper?

I’m guessing the Poblano Chile Pepper we used to add flavor to the cauliflower rice will be an ingredient most people don’t have on hand. No worries if you don’t have that, just use the sliced green onion to add flavor to the cauliflower rice and it will still be delicious. You can use other diced fresh chile peppers if you have some.

Why the ground beef taco bowls are great for families:

At this time of year a lot of families probably have adults who watching their carbs with kids who won’t be excited about a taco bowl with cauliflower rice. But you can just add a package of tortillas to this meal and the kids can eat all the taco fixings in a tortilla while the adults enjoy the taco bowl meal!

Want More Low-Carb Mexican Food?

This recipe was featured in Low-Carb Mexican Food Favorites and if you like Mexican flavors you might find some other good dinner ideas there. For more low-carb bowl ideas check out 20 Amazing Low-Carb Bowl Meals.

Ground Beef Cauliflower Rice Taco Bowls collage of recipe steps

How to make Ground Beef Cauliflower Rice Taco Bowls:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. If you’re using frozen cauliflower rice, take it out of freezer and let it start to thaw on the counter.
  2. Heat a little olive oil and brown the ground beef, seasoning with salt and pepper as it cooks.
  3. Then add Spike Seasoning (affiliate link), Kalyn’s Taco Seasoning, salsa, water, and diced green chiles (affiliate link) and simmer until most of the liquid is cooked off.
  4. While the beef cooks, cut up olives, avocado, and tomatoes.
  5. Dice the Poblano chile (if using) and cook in a little olive oil If you want to season the oil, add peeled garlic cloves and cook just until you smell garlic, then remove.)
  6. Then add frozen cauliflower rice and cook until rice is heated through and any liquid has evaporated. Stir in the sliced green onion. (We used 4 cups of cauliflower rice from a big 3 lb. package that came from Costco.)
  7. To serve, put some of the hot cauliflower rice mixture into a bowl and top with one-fourth of the spicy meat.
  8. Top with cheese, tomatoes, avocados, and olives as desired.
  9. Serve hot, with extra salsa and sour cream to add at the table for those who want it.

Ground Beef Cauliflower Rice Taco Bowls with two bowls and toppings.

More Tasty Ideas with Cauliflower Rice:

Weekend Food Prep:

This recipe for ground beef taco bowls has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Ground Beef Cauliflower Rice Taco Bowls found on
Yield: 4 servings

Ground Beef Cauliflower Rice Taco Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

These Ground Beef Cauliflower Rice Taco Bowls have all the taco flavors you love in an easy low-carb cauliflower rice bowl.

Ingredients

  • BEEF INGREDIENTS:
  • 2 tsp. olive oil
  • 1 lb. ground beef
  • salt and fresh-ground pepper to taste
  • 2 tsp. Spike Seasoning (see notes)
  • 1 T Kalyn’s Taco Seasoning (see notes)
  • 1/4 cup Pace Picante Sauce, see notes
  • 1/2 cup water
  • 1 4 oz. can diced green Anaheim chiles with juice (optional)
  • TOPPING INGREDIENTS:
  • 1 6 oz. can black olives, drained and cut in half
  • 1 medium avocado, diced
  • 1 T lime juice (for avocados)
  • 1/2 cup diced cherry tomatoes
  • 1 cup grated Mexican Blend cheese (more or less to taste)
  • CAULIFLOWER RICE INGREDIENTS:
  • 4 cups frozen cauliflower rice (see notes)
  • 2 tsp. olive oil
  • garlic cloves for seasoning the oil, optional
  • 1 small Poblano chile pepper (see notes)
  • 1/2 cup sliced green onions
  • salt and fresh-ground black pepper to taste

Instructions

  1. If you're using frozen cauliflower rice, take it out of freezer and let it start to thaw on the counter
  2. Heat 2 tsp. olive oil in a medium-sized frying pan, add the ground beef, season with salt and a little black pepper, and cook over medium-high heat, until the beef is nicely browned. Use the turner or a potato masher to break the meat apart as it cooks
  3. When beef is well-browned, add Spike Seasoning (affiliate link), Kalyn’s Taco Seasoning, salsa, water, and diced green chiles (if using) and simmer until most of the liquid has evaporated
  4. While the meat cooks, drain the olives and cut in half, cut up avocados and toss with lime juice, and cut up the tomatoes
  5. Remove seeds from the Poblano pepper and finely dice, and thinly slice the green onions. Have the grated cheese, extra salsa, and sour cream ready
  6. When the liquid has evaporated from the meat mixture, heat the other 2 tsp. of olive oil in another large non-stick frying pan over medium-high heat. (I used my favorite 12 Inch Green Pan (affiliate link).
  7. If you want to season the oil, add several peeled garlic cloves and cook just until you smell garlic, then remove. Then add the finely diced Poblano chiles and cook 2-3 minutes, just until the peppers start to soften
  8. Add the frozen rice and cook, stirring frequently, for 3-5 minutes or until the cauliflower is heated through and any excess liquid has evaporated. (You might need to turn down the heat a bit, depending on how hot your stove gets.
  9. Turn off heat and stir in the sliced green onions
  10. To serve, put one-fourth of cauliflower rice in a bowl and top with one-fourth of the meat mixture
  11. Add grated cheese, sliced olives, diced avocado, and diced tomatoes
  12. Serve right away, with additional salsa and sour cream to serve at the table if desired
  13. Any extra beef mixture and rice can be refrigerated and reheated later if this makes more than you’ll eat at one time. Don’t combine or add toppings until you’re ready to serve.

Notes

If you don't have Spike Seasoning, just use another all-purpose seasoning mix.

You can use a purchased taco seasoning if you prefer, but pick one without added sugar. I used Pace Picante Sauce, medium, but mild salsa might be better if you're cooking for kids. 

If you can’t find frozen cauliflower, just use my recipe for Easy Cauliflower Rice with Garlic and Green Onion and saute the chopped poblano chiles after you remove the garlic. Poblanos are often called Pasilla Peppers in U. S. stores.

Nutritional information doesn't include optional extra salsa and sour cream to add at the table.

Recipe created by Kalyn and Kara.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 647Total Fat: 45gSaturated Fat: 15gUnsaturated Fat: 25.8gCholesterol: 128mgSodium: 1882mgCarbohydrates: 17gFiber: 9.5gSugar: 7.2gProtein: 42g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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© Danica Thomas
Category: Bowl Meals
Square image of Ground Beef Cauliflower Rice Taco Bowls shown on napkin with forks and toppings in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These ground beef taco bowls would be suitable for low-carb or Keto eating plans, or for the original South Beach Diet. South Beach would prefer low-fat dairy and extra-lean ground beef but other plans would recommend full-fat, so take your choice on that. 

Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This taco bowl recipe was first posted June 4, 2016, when I was just starting to use cauliflower rice. Since then I’ve become a huge fan of frozen cauliflower rice. The recipe was last updated with more information in 2024.

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