All Recipes

Cheesy Beef and Cauliflower Rice Skillet

Prep

30-60 mins

Total

50 MIN

Servings

4 Servings

Ingredients

1 lb

(450 g) extra-lean ground beef

1/2 

red and green pepper, cut lengthwise into strips, then cut crosswise in half

1 

small onion, slivered

1 

beef bouillon cube

1/2 cup

boiling water

1 tbsp

Lea & Perrins Worcestershire Sauce

1 tsp

cracked black pepper and onion powder

125 g

(1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

1/2 cup

light sour cream

1 pkg

(340 g) frozen riced cauliflower

1/2 cup

shredded light old cheddar cheese and shredded part-skim mozzarella cheese

Instructions

Step 1

Brown beef with peppers and onions in large nonstick skillet over medium heat; drain. Return beef mixture to skillet.

Step 2

Dissolve bouillon cubes in boiling water. Add to beef mixture along with the Worcestershire sauce and dry seasonings; mix well. Add cream cheese spread and sour cream; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Step 3

Add cauliflower; cook and stir 7 to 10 min. or until cauliflower is heated through and sauce is slightly thickened. Remove from heat.

Step 4

Top with shredded cheese; cover. Let stand 2 min. or until cheese is melted. (Note: Sauce will continue to thicken upon standing.)

You May Also Like