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Crispy Chile Ground Beef and Cauliflower protein bowl with browned ground beef, roasted cauliflower, avocado slices, scallions, lime, and creamy spicy drizzle.

Crispy Chile Ground Beef and Cauliflower

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  • Author: Aneta
  • Total Time: 35 minutes
  • Yield: 4 bowls 1x

Description

These Crispy Chile Ground Beef and Cauliflower Protein Bowls are smoky, crunchy, and topped with a cool yogurt-lime drizzle. Easy weeknight bowls with big flavor and lots of protein.

Ingredients

Scale

Yogurt-Lime Drizzle

  • 1/2 cup plain Greek yogurt

  • 1 tbsp lime juice + 1 tsp lime zest

  • 1–2 tsp hot sauce (to taste)

  • 1/4 tsp salt

  • 1–2 tsp water (to thin)

Crispy Chile Ground Beef

  • 1 1/4 lb ground beef (90–93% lean)

  • 1 tbsp olive oil (plus more if needed)

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp garlic powder (or 2 cloves garlic, minced)

  • 1/4 tsp chipotle powder or cayenne (optional)

  • 2 tbsp tomato paste

  • 2 tbsp lime juice

  • 1 tbsp vinegar (apple cider or white vinegar)

  • Salt + black pepper, to taste

Cauliflower Rice

  • 1 tbsp olive oil

  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)

  • 4 cups cauliflower rice (fresh or frozen)

  • 1/2 tsp salt

  • 2 tbsp lime juice

  • 1/2 cup chopped cilantro

Toppings (mix and match)

  • 2 cups shredded red cabbage

  • 1 bell pepper, thinly sliced

  • 1/2 cup corn (optional)

  • 1 avocado, sliced

  • 3 green onions, sliced

  • Lime wedges, for serving

  • Crushed red pepper or chili flakes (optional)

Instructions

  1. Make the drizzle: Whisk Greek yogurt, lime juice/zest, hot sauce, and salt. Thin with 1–2 tsp water until drizzleable. Chill.

  2. Crisp the beef: Heat a large skillet over medium-high. Add 1 tbsp oil. Add beef, press into an even layer, season with salt and pepper, and cook undisturbed 3–4 minutes to brown. Break into crumbles and cook 3–4 minutes more until browned with crispy edges.

  3. Season & glaze: Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, garlic powder, and chipotle/cayenne (if using). Toast 30 seconds. Add tomato paste and cook 1 minute. Stir in lime juice and vinegar. Taste and adjust salt/heat. Keep warm.

  4. Cook cauliflower rice: In a second skillet (or wipe the first), heat 1 tbsp oil over medium-high. Add garlic for 15 seconds. Add cauliflower rice + salt. Cook 3–5 minutes (fresh) or 5–7 minutes (frozen) until tender and steamy with a few toasty spots. Off heat, stir in lime juice and cilantro.

  5. Assemble bowls: Divide cauliflower rice into 4 bowls. Top with crispy chile beef and toppings. Drizzle with yogurt-lime sauce and serve with lime wedges.

Notes

Swap the protein: Ground turkey or chicken works—add an extra teaspoon of oil so it browns nicely.

Heat level: Use ancho chili powder for mild, chipotle for smoky heat.

Cauli rice tip: If using frozen, cook a little longer to evaporate extra moisture.

Meal prep: Store beef, cauliflower rice, and sauce separately. Build bowls fresh for best texture.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Tex-Mex inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430 kcal
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 23 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 6 g
  • Protein: 33 g
  • Cholesterol: 95 mg

Find it online: https://chickenmagicrecipes.com/crispy-chile-ground-beef-and-cauliflower/