Ingredients

• 1 1/2 lbs lean ground beef (90% lean or higher)
• 1 tablespoon olive or avocado oil
• 4 cups cauliflower rice, fresh or frozen
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced (about 1 tablespoon jarred minced garlic)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1/2 cup salsa
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded sharp cheddar or Mexican-blend cheese, optional

Instructions

1. Prepare and measure all ingredients before beginning, since the skillet comes together quickly.
2. Combine the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper in a small bowl.
3. Heat the olive or avocado oil in a large cast-iron skillet over medium-high heat.
4. Add the ground beef and cook for 5 to 7 minutes, breaking it into bite-sized pieces, until browned. Drain excess fat if necessary.
5. Add the onion and bell peppers and cook for 3 to 4 minutes until they begin to soften.
6. Add the garlic and seasoning mixture and cook for 30 to 60 seconds, stirring until fragrant.
7. Add the cauliflower rice and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
8. Stir in the black beans, corn, diced tomatoes with green chiles, and salsa.
9. Cook for another 4 to 5 minutes, stirring occasionally, until everything is heated through and excess moisture has cooked away.
10. Squeeze the juice of half the lime over the skillet and stir to combine.
11. If using cheese, sprinkle it evenly over the top, reduce the heat to low, and cover for 1 to 2 minutes until melted.
12. Remove from heat and finish with fresh cilantro.
13. Serve with the remaining lime cut into wedges.