Fajita Beef Skillet

Serves 4

All the flavors of traditional beef fajitas—sweet peppers, onion, garlic, chili powder, cumin, and cilantro come together in this dish that ingeniously swaps ground beef for the skirt or flank steak. Meat that doesn’t need slicing means dinner’s on the table that much faster!

Prep: 20 minutes

Cook: 10 minutes

Total: 30 minutes

• 1 pound ground beef
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 1 small yellow bell pepper, coarsely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• 2 teaspoons chili powder
• ¼ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 package (16 ounces) cauliflower crumbles, or 4 cups raw cauliflower rice
• Diced avocado and/or diced fresh tomato (optional)
• Lime wedges

In a large skillet, cook the beef over medium-high heat, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain off any fat and transfer the beef to a bowl.

Heat the olive oil in the same skillet over medium heat. Add the onion, bell peppers, garlic, and salt and cook, stirring occasionally, until the vegetables are crisp-tender, 4 to 6 minutes. Stir in the beef, chili powder, cumin, and cayenne and heat through for about 1 minute. Stir in the lime juice. Remove the skillet from the heat and stir in the cilantro.

Meanwhile, prepare the cauliflower crumbles according to the package directions.

Spoon the beef and vegetables over the cauliflower and top with avocado and/or tomato if desired; serve with lime wedges.