#Recipes, Comfort Dish, Keto, Leftovers, Low Carb, Mexican, Quick Meals, Sides, Tacos

Simple Mexican Cauliflower Rice

Simple Mexican Cauliflower Rice

I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice.  I must say though I cheat a little and buy the frozen already riced cauliflower.  It honestly comes out just as good to me.  It’s a quicker and easier alternative.  Hey anything to save a mess, am I right?  Cutting up cauliflower is the worse! J

I’ve done a few different rice recipes but this one I just made is probably one of my favorites.  I made this to make a taco “bowl” instead of using white or brown rice.  Give it a try. It’s only a few ingredients and yet the flavor is fantastic.  See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.

Simple Mexican Cauliflower Rice
3 servings

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – ¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Skirt Steak Taco Bowl

Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.

Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt.  Bake at 400 for 8-10 minutes.  Watch the chips close as they will get brown quickly.  Remove from the oven and let cool so they can crisp up.

To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!

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Chicken, Mexican, Spicy

Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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