Best Cheesy Beef And Cauliflower Rice Skillet Recipes

CHEESY GROUND BEEF AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Heat olive oil in a large 12-inch skillet over medium-high heat.
• Add onions and cook for 2 minutes.
• Stir in garlic and cook for 20 seconds.
• Add ground beef; season with Italian Seasoning, paprika, salt, and pepper.
• Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
• Add in spinach - you might have to do this in batches, depending on the size of your skillet - cook, stirring frequently, for 1 more minute or until spinach is wilted.
• Remove from heat, drain liquid from the skillet, and set aside.
• In a 9x13-inch baking dish combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren't melting completely, stir in some milk. (The cauliflower rice should be warm enough to melt the butter.)
• Add prepared beef mixture to the baking dish; stir until everything is completely incorporated.
• Top with shredded cheese.
• Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
• Remove from oven and let stand several minutes before cutting and serving.

CHEESY BEEF AND CAULIFLOWER RICE SKILLET

Steps:

• Brown meat with bell peppers and onions in large nonstick skillet over medium heat; drain. Return beef mixture to skillet.
• Dissolve bouillon cubes in boiling water. Add to beef mixture along with the Worcestershire sauce and dry seasonings; mix well. Add Neufchatel and sour cream; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
• Add cauliflower; cook and stir 7 to 10 min. or until cauliflower is heated through and sauce is slightly thickened. Remove from heat.
• Top with shredded cheese; cover. Let stand 2 min. or until cheese is melted. (Note: Sauce will continue to thicken upon standing.)

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.