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Favorite Beef & Rice Skillet Dinner

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


​Are you hungry? Like, really hungry?

You’re watching what you eat and you’re going to bootcamp​ religiously and the results are starting to show! So what should you do about your hunger at dinnertime? You don’t want to ruin your results by eating something that’s too rich in calories!

This is a common dilemma that fit people across the globe wrestle with every night. My solution is to make very filling, very satisfying dinners that are packed with protein and fiber to mimic those hearty dinners that we crave. 

Take this beef and rice skillet, for example. It uses cauliflower “rice” to mimic regular rice and nutritional yeast to mimic cheese. As a result you have a very filling, very satisfying dinner that is light on calories since so much of the meal is packed with fiber. 

Enjoy your dinner AND keep achieving those amazing fitness results! 

If, on the other hand, you are looking to create a calorie-rich meal (like when I cook this for my teenage son!) then add 2 cups of cooked white rice to the skillet instead of the cauliflower, and add ½ cup of shredded cheese instead of the nutritional yeast.

Serves 10

1 tablespoon olive oil

1 pound lean ground beef

1 yellow onion, chopped

1 tablespoon minced garlic

1 red bell pepper, chopped

1 teaspoon Dried Oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper flakes

1½ teaspoons sea salt

¼ teaspoon black pepper

1 head cauliflower, shredded

1 (15 oz) can tomato sauce

1 (15oz) can red kidney beans, drained and rinsed

1 (15oz) can black beans, drained and rinsed

¼ cup nutritional yeast

⅓ cup fresh parsley, minced (optional garnish)


Heat the olive oil in a large skillet. Stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Drain and discard any excess grease. Mix in the onion and garlic. Cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, red pepper, sea salt and black pepper. Cook and stir until the bell pepper is tender, about 5 minutes.


Stir in the cauliflower rice, tomato sauce and kidney beans. Bring the mixture to a simmer, reduce heat and cover, simmering until the vegetables are tender, about 8 minutes. Remove the pan from heat, sprinkle the nutritional yeast overtop and garnish with fresh parsley. Enjoy!


Calories: 246
Fat: 6g
Carbohydrates: 21g
Sodium: 558mg
Fiber: 7g
Protein: 25g
Sugar: 5g

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