Paleo Ground Beef and Cauliflower Rice Skillet

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, grain-free skillet meal featuring seasoned ground beef and vibrant cauliflower rice, perfect for a nutritious Whole30 dinner. This Mexican-inspired Whole30 recipe (paleo), ready in about 30 minutes, pairs coconut oil, ground beef, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 tbsp coconut oil
1 lb ground beef
3 cups cauliflower rice
1/2 cup yellow onion, diced
1/2 cup red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
3/4 tsp sea salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 1 tbsp coconut oil in a large skillet over medium heat until melted and hot, about 1 minute.
Step 2: Add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper, sauté for 4 minutes until softened and fragrant.
Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 30 seconds to bloom the spices.
Step 4: Add 1 lb ground beef, breaking it up with a spatula, cook for 6-7 minutes until browned and cooked through.
Step 5: Mix in 3 cups cauliflower rice, 3/4 tsp sea salt, and 1/4 tsp black pepper, stirring to combine.
Step 6: Cover and cook for 5 minutes, stirring occasionally, until cauliflower rice is tender.
Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the skillet for a fresh finish.