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Whole30 ground beef taco bowl with cauliflower rice, radishes, red onion, grape tomatoes, and jalapenos

Ground Beef Taco Bowl (Whole30, Paleo)

  • Author: Abbey Blackwell
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


These ground beef taco bowls with cauliflower rice are loaded with all your favorite Mexican toppings! A healthy way to eat tacos, without the shells. And, they are perfect for meal prep! Whole30, Paleo, gluten free, and Keto too!



for the cauliflower rice:

for the taco meat:

topping ideas:

  • red onion
  • sliced radishes
  • avocado
  • lime juice
  • jalapenos
  • tomatoes
  • mixed greens
  • cilantro


for the cauliflower rice:

  1. Chop the cauliflower into large chunks and place them in a food processor. (Work in two separate batches if you are doing a whole head of cauliflower.) Pulse until the cauliflower has the texture of rice.
  2. In a large skillet, heat avocado oil over medium heat. Place the cauliflower rice in the skillet and saute for about 3-5 minutes. Season with garlic powder, onion powder, salt, and lime juice.Transfer the cauliflower rice into a large bowl. Set aside.

for the taco bowls:

  1. In the same skillet, heat oil over medium-high heat. Add the ground beef to the skillet and using a spatula, break the beef into smaller pieces. Cook the ground beef until no longer pink. Add water, tomato sauce, and spices to the ground beef. Stir together and bring to a simmer. Simmer for 3-5 minutes or until little liquid remains in the skillet.
  2. Make the taco bowl by adding the cauliflower rice to the bottom, and then adding the taco meat. Add the toppings of your choice and garnish with cilantro and lime juice.


  • You can use frozen cauliflower rice instead of using a whole head of cauliflower.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Oven
  • Cuisine: Mexican

Keywords: Paleo taco bowl, whole30 taco bowl, ground beef taco bowl