Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 3 tbsp low-sodium taco seasoning
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 cup frozen diced onions
  • 2 cups frozen riced cauliflower
  • 1 can (10 oz) Rotel diced tomatoes and green chilies
  • 1 cup chunky salsa
  • 1 tsp apple cider vinegar
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until mahogany-colored and no longer pink.
  2. Stir in the taco seasoning during the last 2 minutes of browning to toast the spices, then drain any excess liquid.
  3. Spread the browned beef evenly across the base of the slow cooker.
  4. Layer the riced cauliflower, black beans, corn, and onions in a flat layer over the beef.
  5. Pour the Rotel, salsa, and apple cider vinegar over the vegetables; smooth the top with a spoon without stirring the layers.
  6. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  7. 30 minutes before serving, sprinkle the shredded sharp cheddar cheese over the top and cover until melted.