Here’s Why I Keep Making These Taco Bowls

Okay, picture this: it’s a Tuesday night, I’ve already spent half the day thinking about dinner (and, let’s be real, snacks), but I want something that tastes like actual comfort food. Not sad desk lunch vibes, but like, the kind of meal that makes you feel like you’re getting away with something. That’s when these low carb taco bowls with cauliflower rice come out. The first time I made them, I’d actually forgotten to buy real rice (again, classic me), so I just blitzed some cauliflower and hoped for the best. Turns out, my family went absolutely bonkers for the whole thing. My youngest even declared it “the good fake rice” which cracks me up every time. Plus, it’s got that hands-on, build-your-own vibe that makes everyone at the table happy—even my picky sister-in-law, which is saying something.

Why You’ll Love This (Or At Least, Why I Do)

I make these taco bowls when I’m craving something hearty but don’t want to spend all night cooking (or doing dishes, ugh). Taco night is always a win in my house, but this version is lighter, so I don’t feel like I need a nap after. Honestly, I used to think cauliflower rice was just a weird health thing, but actually, it’s pretty tasty, especially when you pile on all the fixings. My family goes nuts for these, and, full disclosure, I love that it’s a meal everyone can sort of customize—my son loads his with cheese, I like extra salsa, and my partner somehow manages to sneak avocado onto everything. Oh, and if you’re like me and get annoyed when dinner makes a million dirty pans, you’ll appreciate that everything kind of comes together in just a couple of skillets (well, unless you’re going wild with toppings, which, hey, no judgment).

What You Need (and What You Can Swap)

1 head cauliflower (or a bag of pre-riced if you’re feeling lazy—it’s totally fine, I won’t judge)
450g (about 1 lb) ground beef (sometimes I use ground turkey or even black beans if I’m pretending to be more virtuous than I actually am)
1 packet taco seasoning (homemade is great, but sometimes I just grab whatever’s on sale—my grandma swears by Old El Paso, but honestly any version works fine)
1 onion, chopped
1 bell pepper, diced (color is up to you, the yellow ones are my favorite but go with what you have)
2 cloves garlic, minced (or just a big squeeze of the jarred stuff if that’s what you have on hand)
1 cup cherry tomatoes, halved (or a couple regular tomatoes, chopped)
1 handful shredded lettuce
1 cup shredded cheese (cheddar is kind of classic, but I’ve also used Monterey Jack and it was ace)
Optional: avocado, salsa, sour cream, jalapeños, cilantro, lime wedges, whatever else floats your taco boat

How To Make These Taco Bowls (With A Few Side Quests)

Rice your cauliflower: If you’re using a whole head, break it into florets and blitz in a food processor until it’s got that ricey texture. Don’t overthink it—if you get a few bigger bits, it’s fine. No food processor? No worries, just chop it up as small as you can; it won’t be exactly the same but it’ll do the trick.
Cook the meat (or beans): Grab a big skillet, toss in your ground beef and onion over medium heat. Stir it up until the beef’s browned and crumbly and the onions are soft. This is usually where I sneak a taste. If you’re using turkey or beans, same deal—just add a glug of olive oil if things are sticking.
Add the flavor: Sprinkle in the taco seasoning and diced bell pepper (and garlic, if using). Give it a good stir. Add a splash of water if it’s looking dry. Let it bubble away for a few minutes, so everything gets cozy together.
Sauté the cauliflower rice: In a separate pan (or just shove the meat to one side if you’re feeling rebellious), toss in the riced cauliflower with a little oil and some salt. Cook, stirring, for about 5 to 8 minutes, until it’s soft but not mush. Don’t worry if it looks a bit weird at this stage—it always does! Actually, I find it works better if I let it sit for a minute between stirs; you get those nice toasty bits.
Assemble the bowls: This is the fun part. Scoop some cauliflower rice into your bowl, pile on the taco meat (or beans), then go wild with your toppings: cheese, lettuce, tomatoes, avocado, salsa, sour cream, a squeeze of lime—whatever you like. I usually sneak a few extra jalapeños onto mine when no one’s looking.

Notes (From Many, Many Tuesday Nights)

I’ve tried microwaving the cauliflower rice to save time, but it kinda turns out soggy—pan is best, trust me.
Don’t stress if your meat-to-rice ratio is off. Some nights I go heavier on the veg, other nights I just want cheesy taco beef. Both are good.
Weirdly enough, I think this tastes better the next day. Something about the spices having a sleepover in the fridge?
If you skip the garlic, no one will notice. But if you skip the cheese, they absolutely will (at least in my house).

Variations I’ve Tried (And a Couple I Wouldn’t Repeat)

Chicken: Swap the ground beef for shredded rotisserie chicken (just toss it with taco seasoning and a splash of water). Really easy, especially if you have leftovers.
Veggie: Skip the meat, double up the beans, and add grilled corn. My friend’s vegetarian and she loved it.
One time I tried a fish version. It was, um, not my finest hour. Maybe stick to beef, turkey, or beans for these bowls.
For extra crunch, sometimes I crumble a couple tortilla chips on top. Not super low carb, but hey, we all need a little joy.

Equipment (But Don’t Stress If You Don’t Have Everything)

Food processor for the cauliflower (or a box grater, or just a sharp knife and some patience. I’ve done all three, and they all work. Well, mostly.)
Large skillet for the meat
Another skillet for the cauliflower rice (but if I’m feeling lazy, I just wipe out the first one and use it again. You get a bit of flavor crossover, which is nice.)
Sharp knife
Bowls for serving (because, you know, they’re taco bowls)

Low Carb Taco Bowls with Cauliflower Rice

How I Store Leftovers (But They Rarely Last)

If, somehow, you have leftovers, just toss them in an airtight container and stash in the fridge. The meat and cauliflower rice keep for about 3 days, though honestly, in my house it never lasts more than a day! Reheat in a skillet or microwave. If you’re bringing some to work the next day, definitely keep any cold toppings separate so you don’t end up with wilted lettuce. Learned that one the hard way.

Serving: Here’s How We Do It

We usually set everything out family style, so everyone can build their own bowl (makes dinner feel like less of a chore). On taco night, I always make sure there’s at least one totally unnecessary but fun topping—pickled onions, extra hot sauce, or crushed pork rinds if I’m feeling fancy. And my family will absolutely riot if there’s no lime wedges.

Things I’ve Learned (AKA My ‘Pro Tips’)

I once tried rushing the cauliflower rice and ended up with a weirdly watery mess. Just give it a few extra minutes in the pan—it’s worth it.
Don’t be afraid to add more seasoning. If it tastes a bit bland, just sprinkle on a bit more taco spice or salt. It’s hard to overdo it.
Actually, I find it works better if you let the meat chill for a bit before serving. The flavors sort of mellow out.
And if you’re out of garlic, just skip it! (But don’t admit it to the garlic lovers in your life.)

FAQ (Real Questions, Real Answers)

Can I freeze the cauliflower rice? Yeah, absolutely, though I think it gets a little mushy after thawing. If you’re okay with that, go for it. I usually just make it fresh—it’s quick enough.
What’s the best taco seasoning? Honestly, I’ve tried them all. Sometimes I use homemade (like this one), sometimes it’s whatever packet my hand lands on. Both work just fine. If you’re really into DIY, there are great recipes out there.
How do I make it vegetarian? Just swap the beef for beans (black or pinto are my go-to). Or check out some veggie taco inspo here if you want more ideas.
What if I don’t have a food processor? No worries. Box grater, sharp knife, or even just buy the pre-riced stuff at the store (I do it all the time when I’m in a rush).
How spicy is this? Totally depends on your taco seasoning and toppings. Keep it mild, or pile on the jalapeños if that’s your thing.
My cauliflower rice is kind of soggy? Yup, happened to me too. Just crank up the heat and let the water cook off, and don’t cover the pan. On second thought, maybe don’t use the microwave for this step.
Where do you get those little taco bowls? Ha, I just use regular bowls. But if you want to get fancy, these look fun. Never tried them myself, though.

And, just as a random aside, last time I made these, my cat tried to steal a piece of cauliflower and spent the next ten minutes batting it around the kitchen. Guess everyone wants in on taco night, in their own way.

Low Carb Taco Bowls with Cauliflower Rice