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Beef Fajita Burrito Bowls | PALEO, Whole30

Servings: 4
Calories: 652kcal

Ingredients

  • 2 lbs ground beef
  • 1/4 cup tomato paste

Fajita Burrito Spice Blend:

  • 1 tbsp nutritional yeast*
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 lime, juiced
  • 12 oz cauliflower rice

Fajita vegetables*

  • 1/2 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced

Optional garnishes

  • sliced avocado
  • lime wedges
  • chopped red onion
  • chopped cilantro
  • compliant cilantro
  • compliant salsa
  • hot sauce
  • chipotle cream sauce
  • thin sliced spinach, cabbage, or romaine

Instructions

  • Combine the taco spices in a small bowl and set aside.
  • Heat a large skillet over medium high.  Cook the ground beef until crumbled and almost browned (about 5 to 7 minutes).
  • Add the fajita vegetables, and continue to cook until the vegetables are soft (about 3 to 5 minutes).  Stir in the spice mixture and tomato paste, plus 1 to 2 tablespoons of water if needed (this will depend on how much fat renders from your ground beef-- more lean= more moisture needed).  Simmer to let the flavors combine, about 5 minutes
  • Steam the cauliflower rice until soft, either on the stovetop or in the microwave*.  Squeeze half a lime over top and stir.  Cover and set aside.
  • Assemble the burrito bowls with cauliflower rice on the bottom, topped with the fajita beef mixture.  Top with your favorite garnishes & serve!

Notes

Notes:
  • Nutritional yeast is optional but adds a delicious almost "cheesy" flavor and gives the meat a great texture!  I highly recommend it!
  • I take shortcuts on this dish by substituting frozen veggies when I have them!  I use frozen riced cauliflower instead of fresh, and a bag of pre-grilled & sliced fajita vegetables in place of the peppers and onions.  An option if you're trying to save time!
  • Another shortcut- I steam my cauli rice in a glass bowl in the microwave.  I heat for a few minutes at a time, topped with a damp paper towel, until the cauliflower is soft and heated through.
  • chipotle cream sauce
  • nutritional yeast*

Nutrition

Calories: 652kcal | Carbohydrates: 15g | Protein: 43g | Fat: 46g | Saturated Fat: 18g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 619mg | Fiber: 5g | Sugar: 6g | Iron: 6mg