Italian Beef and Cauliflower Rice Skillet Recipe

Italian ground beef skillet topped with melted cheese and chopped parsley, with a wooden spoon lifting a serving.

4.50 from 14 votes

Italian Beef and Cauliflower Rice Skillet Recipe

This is an easy Italian ground beef skillet meal you can throw together in 30 minutes or less. Just cook the beef in a creamy tomato sauce, mix in low-carb cauliflower rice and top the whole skillet with mozzarella cheese and parsley! All ingredients are naturally low-carb and keto.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American, Italian

Keyword: ground beef skillet, italian ground beef skillet, keto skillet meal

Servings: servings

Calories: 364kcal

Author: Jessica Haggard

Ingredients

2 tablespoons butter divided
1 bag cauliflower rice 10-16 ounces
1 cup bone broth beef or chicken
1 small red onion diced
2 cloves garlic minced
1 pound ground beef
1 tablespoon Italian Seasoning
2 tablespoons tomato paste sugar-free
¼ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded mozzarella cheese divided
2 tablespoons fresh parsley minced

US Customary - Metric

Instructions

Warm 1 tablespoon of butter in an oven-safe skillet over medium heat. Sauté cauliflower rice for 2 minutes, until beginning to brown. Add broth, cover the skillet with a lid, and continue to cook for 5 minutes. Cauliflower is done once it's fork tender. Remove from heat, drain any remaining liquid, and set aside.
Return the skillet to the stovetop over medium heat. Add the second tablespoon of butter and sauté onion and garlic for 2 minutes or so until soft and fragrant.
Raise the heat to medium-high and add ground beef. Break it apart with a spatula as needed. Season with Italian seasoning. Cook until lightly browned, about 5-7 minutes.
Mix in the tomato paste, cream, ¼ cup of shredded cheese, salt and pepper. Continue stirring until cheese melts and sauce forms.
Add the cooked cauliflower rice to the skillet. Mix well to combine
Place the skillet under the oven broiler for 1-3 minutes until the cheese melts completely. Garnish with parsley and serve warm.

Notes

Fresh cauliflower rice has a better texture, but frozen works well in a pinch - just make sure to cook off any excess moisture.

Serve: It’s a complete meal on its own but pairs well with side dishes like crusty bread, flatbread, soup, salad, and steamed or roasted vegetables.

Store: Cool completely and transfer it to an airtight container and store in the refrigerator for up to 3 days. Reheat in a heavy-bottomed skillet on the stovetop over medium-low heat until warm and bubbly.

Nutrition

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