Description
One pan enchilada skillet with cauliflower rice and spinach!
Ingredients
Scale
- Olive or avocado oil, for the pan
- 1 (12 oz) bag frozen cauliflower rice
- 1 lb ground beef (or sub ground chicken or turkey)
- Seasonings: salt, pepper, garlic powder, onion powder
- 2 handfuls chopped baby spinach
- 1 jar of your favorite red enchilada sauce
- 3 flour tortillas, cut into small strips (for gluten free, sub gluten free tortillas)
- Mexican blend cheese (1-2 handfuls, measure with your heart!)
Toppings (optional):
- Plain Greek yogurt or sour cream
- Avocado
- Cilantro
- Hot Sauce
Instructions
- Heat a pan with a small splash of oil. Add your cauliflower rice, stirring occasionally.
- When cauliflower rice is heated through, add your beef and cook, breaking up, until no longer pink. Season well with salt, pepper, garlic, and onion.
- Reduce heat. Add spinach and enchilada sauce. Let simmer for 2 minutes.
- Stir in tortilla strips and top with cheese. Cover and let cook for 5 minutes. Remove from heat, serve with desired toppings, and enjoy!