This one-pan cauliflower taco skillet uses riced cauliflower in place of white or brown rice and is made with tons of veggies, beans, and taco fixing.
This is seriously one of my favorite cauliflower rice recipes. It’s so easy to make, ready in 30 minutes, and healthy!
Get your taco fix with this veggie-packed low-carb taco skillet. It’s made with riced cauliflower, tons of veggies, beans, and homemade taco seasoning.
Best Taco Skillet
You guys are obsessed with our Mexican Beef Skillet and rightfully so. It has all of those yummy Mexican flavors plus rice, beef, veggies, and beans.
After many requests to recreate our Mexican Beef Skillet with cauliflower rice, here we are! This cauliflower taco skillet has similar flavors but uses riced cauliflower instead of rice and no meat to make it vegetarian.
It also has tons of beans, veggies, cheese, and our incredible homemade taco seasoning that everyone raves about.
What You Need
What I love about this easy dinner recipe is that you only need frozen goods and packaged goods. Meaning, you could keep this recipe in your back pocket when you’re really in need!
- Frozen corn: any kind of frozen corn works. Heck, you can even use canned!
- Frozen riced cauliflower: feel free to use your favorite brand. See notes below on fresh vs. frozen.
- Vegetable broth: vegetable broth adds nice flavor and saltiness to this dish. You can also use chicken broth or water.
- Taco seasoning: we highly recommend using our homemade taco seasoning recipe. The flavors are out of this world.
- Beans: both pinto and black beans are recommended.
- Green chiles: I love that green chiles are mild, yet add so much flavor. Feel free to swap them for a few tablespoons of canned jalapeños.
- Tomato sauce: adds a richness to this one pot meal.
- Hot sauce: a little bit of heat and a little bit of vinegar are all you need. It helps bring out all of the flavors.
- Shredded cheese: every taco skillet deserves all the cheese.
All About the Cauliflower Rice
Many of you have asked us to make a taco skillet recipe similar to our ground beef skillet recipe, but with cauliflower rice so that it’s lower in carbs. Well, it is folks, we’d like to introduce you to one of our favorite cauliflower rice recipes.
How to Make
Cauliflower Rice
Do yourself a favor and make cauliflower rice at home. There is only one ingredient you need to make cauliflower rice and it’s cauliflower!
Get RecipeDo I have to use frozen cauliflower rice for this recipe?
While we have only tested this recipe with frozen riced cauliflower, we are confident that any kind of riced cauliflower will work.
Can I use fresh cauliflower rice?
Feel free to swap the frozen riced cauliflower for fresh cauliflower rice 1:1.
How to Make a Cauliflower Taco Skillet
Place frozen riced cauliflower and corn into a skillet. Add vegetable broth and stir with a wooden spoon. Turn heat to medium/high and let steam for around 5 minutes.
Add the rest of the ingredients: spices, beans, garlic, onion, taco seasoning, tomato sauce, hot sauce, and green chiles. Mix to combine everything together. Cover again and let steam for 5 more minutes.
Remove the lid and sprinkle on a generous amount of cheese. Place the lid back on and let cook until the cheese fully melts.
Try it!
Always Pan
The Always Pan is our favorite pan for sauteing, steaming, frying, and simmering. It’s a nonstick pan that we highly recommend.
Buy now!
The great thing about this cauliflower taco skillet is that there are many different options when it comes to serving!
More of our Favorite…
Cauliflower Rice Recipes
Cauliflower rice can be so versatile and we have a handful of creative cauliflower rice recipes we know you will love!
- Cauliflower Fried Rice
- Cauliflower Pizza Crust
- Cauliflower Rice
- 10-oz. Riced Cauliflower, frozen
- 5-oz. Super sweet corn, frozen
- 1 cup vegetable broth
- 3–4 tablespoons homemade taco seasoning, to taste (store bought is not as flavorful and will not be enough seasoning)
- ¼ medium yellow onion, minced
- 1 tablespoon minced garlic
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can black beans, drained and rinsed
- 1 4.5-oz. can green chiles
- 1/2 cup tomato sauce
- 2 teaspoon hot sauce (or 1 teaspoon apple cider vinegar)
- 1 cup thick cut shredded cheddar cheese
- Salt, to taste
- Toppings: fresh cilantro, sliced avocado, Greek yogurt, and fresh sliced cherry tomatoes.
- Place frozen riced cauliflower and frozen super sweet corn into a large skillet (we used our Always Pan). Add 1 cup vegetable broth and use a wooden spoon to break up the veggies and mix.
- Turn the heat to medium/high and place the cover on top. Let steam for around 5 minutes, mixing every so often.
- Add in taco seasoning, onion, garlic, beans, green chiles, tomato sauce, and hot sauce and mix until everything is combined. Cover again and let cook over medium/high heat for 5 more minutes.
- Uncover and mix again. Do a taste test and add salt and hot sauce, as needed. Finally, sprinkle on 1 cup of shredded cheddar cheese and place the top back on. Let the cheese melt for around 3-5 minutes.
- Serve with fresh cilantro, sliced avocado, Greek yogurt/sour cream, and fresh sliced tomatoes. Eat in a bowl with tortilla chips, or in a burrito.
- Nutrition information does not include toppings.
- Feel free to add ground beef or chicken to this recipe if you’re looking to add even more protein.
Keywords: cauliflower rice recipes
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