Nutritional information:
· Calories: 351
· Protein: 26g
· Carbs: 11g | Sugars: 4g
· Fat total: 23g | Saturated Fat: 11g
Ingredients:
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 medium green capsicum, chopped
450g lean ground beef
3 cups bite-size cauliflower florets
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground chipotle
1 (425g) can no-salt-added petite-diced tomatoes
2 cups shredded extra-sharp Cheddar cheese
⅓ cup sliced pickled jalapeños
Method
Step 1
Position rack in upper third of oven. Preheat broiler to high. Heat oil in a large broiler-safe pan over medium heat. Add onion and capsicum; cook, stirring, until softened, about 5 minutes.
Step 2
Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Remove from heat.
Step 3
Sprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.