1 tablespoon avocado oil (or olive oil)
1 yellow onion, chopped
1 pound cauliflower rice
2 tablespoons taco seasoning
1 tablespoon tomato paste
1/4 cup water
Heat your cast iron skillet over medium heat for 5 minutes.
Add the avocado oil and onions, sauté the onions until soft and turning golden, stirring occasionally. About 8-10 minutes.
Add the ground beef, and break up with a potato masher.
Add the cauliflower rice. Stir to combine and cook until the meat is cooked through and brown, stirring occasionally. About 10 minutes.
Add the taco seasoning, tomato paste and water. Stir to combine and cook until fragrant and the water is absorbed. About 5 minutes.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.
You can use 2 pounds of ground beef also, but the cauliflower rice takes on the texture and flavor of beef and cuts your price and usage of meat in half!
To Freeze: cool to room temp, then transfer to an airtight container. Freeze for up to 6 months. To reheat, add the frozen or thawed taco meat back to your skillet with a little avocado oil and cook until warm.