These ground beef and cauliflower rice enchilada bowls are an easy and delicious one-pan meal for when you’re craving enchiladas but want less work and more vegetables. It’s gluten-free, paleo, and can be made AIP.

A ground beef and cauliflower enchilada bowl.

I love enchiladas, but as a mom with food intolerances, some nights it’s just a little bit too much work. One-pan meals are always welcome in my house, and this is the perfect veggie-packed one-pan meal. It has all of the flavors you love about enchiladas but is made with cauliflower rice! It’s gluten-free, paleo, and can be made AIP.

The Ingredients for the Ground Beef and Cauliflower Rice Enchilada Bowls

  • Enchilada sauce. Siete foods makes enchilada sauce that’s a great high-quality convenience food! If you’re AIP, you can use my recipe for nightshade-free enchilada sauce.
  • Ground Beef. You can also use ground turkey or chicken if you prefer.
  • Salt and Pepper.
  • Yellow Onion and Garlic.
  • Cauliflower Rice. You can use frozen. I like to let it defrost in the fridge for about an hour and use a paper towel to drain any excess water.
  • Lime.
  • Black Olives, Radishes, Avocado, Cilantro, and Green Onion. For Topping!

 

All the ingredients for ground beef and cauliflower rice enchilada bowl.

How to make Ground Beef and Cauliflower Rice Enchilada Bowls

  • Using a large skillet over medium heat, cook the ground beef.
  • Add the vegetables. Add the onion and garlic and cook for 3-4 minutes. Add the cauliflower rice and saute for 7-8 minutes or until tender and lightly crisp. Stir in the cilantro and lime juice.
  • Add the ground beef back to the pan and pour in the enchilada sauce. Stir to combine and coat in the sauce.
  • Serve in bowls topped with toppings.

The ground beef enchilada in a skillet.

Are these ground beef and cauliflower rice enchilada bowls healthy?

Healthy is subjective, but this recipe is veggie-packed and pretty darn healthy in my opinion!

Can you use frozen cauliflower rice?

You can! I like to let it defrost in the fridge for about an hour and use a paper towel to drain any excess water.

How do you make this recipe AIP?

Can you use another protein in this recipe?

You can also use ground chicken or turkey.

A bowl of ground beef and cauliflower rice enchilada topped with avocado.

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Ground Beef and Cauliflower Rice Enchilada Bowls {Paleo, Gluten-free}


  • Author: Michelle
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb ground beef
  • Salt and pepper to taste
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 24 oz cauliflower rice
  • 1 tbsp cilantro, chopped
  • Juice of quarter of a lime
  • 1 cup enchilada sauce (use this for AIP)

For serving:

  • Black olives, sliced
  • Sliced radishes
  • Sliced avocado
  • Cilantro
  • Green onion

Instructions

  1. Using a large skillet over medium heat, add the ground beef and season with salt and pepper. Crumble until cooked through. Set aside, leaving about 2 tbsp of fat in the pan.
  2. Add the onion and garlic and cook for 3-4 minutes. Add the cauliflower rice and saute for 7-8 minutes or until tender and lightly crisp. Stir in the cilantro and lime juice.
  3. Add the ground beef back to the pan and pour in the enchilada sauce. Stir to combine and coat in the sauce.
  4. Serve in bowls topped with avocado, sliced radish, black olives, cilantro and green onion.

Notes

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 164
  • Fat: 3.4g
  • Carbohydrates: 5.7g
  • Fiber: 1.1g
  • Protein: 26g