Mexican Cauliflower Rice Skillet with Seasoned Ground Beef

Cut the cauliflower into florets and place in a food processor. Pulse until the cauliflower resembles rice grains. You may need to do this in batches. Set aside.

Dice the yellow onion and red bell pepper. Mince the garlic cloves. Remove seeds from the jalapeño and finely dice it (wear gloves if sensitive to capsaicin). Chop the cilantro and slice the green onions. Cut the lime into wedges.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1.5 pounds of ground beef and cook for 7-8 minutes, breaking it up with a wooden spoon until browned and no longer pink.

Add the diced onion, red bell pepper, and jalapeño to the skillet with the beef. Cook for 5 minutes until vegetables begin to soften.

Add the minced garlic, 2 teaspoons of ground cumin, 1.5 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir and cook for 1 minute until fragrant.

Add 2 tablespoons of tomato paste and stir to coat the meat mixture. Cook for 2 minutes to caramelize the tomato paste slightly.

Pour in the 14.5-ounce can of fire-roasted diced tomatoes and 0.5 cup of chicken broth. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes to allow flavors to meld.

While the beef mixture simmers, heat the remaining 2 tablespoons of olive oil in another large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender but still slightly crisp.

Season the cauliflower rice with a pinch of salt and pepper, then combine it with the beef mixture in the larger skillet. Stir well to incorporate all ingredients.

Squeeze the juice of half a lime over the skillet mixture and stir in half of the chopped cilantro.

Sprinkle 1 cup of shredded Mexican cheese blend over the top and cover the skillet with a lid. Cook on low heat for 2-3 minutes until the cheese melts.

Dice the avocado just before serving. Top the skillet with diced avocado, remaining cilantro, and sliced green onions. Serve with lime wedges on the side.