Mexican Cauliflower Rice Dip (Easy and Healthy!)

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This low-carb Mexican dish packs ALL the flavor with LOADS of volume! Perfect as a party dip or to eat as meal with chips, pita bread or a salad.

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One serving is HUGE and less than 200 calories. It’s cheesy, creamy, beefy and oh so good!

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To make, preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray.

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Microwave cauliflower rice according to package directions. Drain any excess water from the bag.

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Meanwhile, spray a large skillet generously with nonstick cooking spray and add the diced onion. Cook until onion is translucent, about 5 minutes.

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Then stir in the cauliflower rice and a few cracks/shakes of salt and pepper. Saute together for another 4-5 minutes.

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Transfer the cauliflower rice and onion mixture to the bottom of the prepared baking dish.

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In the same skillet (that has been wiped clean), add the ground beef with a few cracks/shakes of salt and pepper. Cook until beef is no longer pink, breaking into smaller pieces as you go.

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Then add the taco seasoning and stir until evenly dispersed amongst the beef. Remove from heat and layer the beef on top of the cauliflower rice layer.

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In a medium sized bowl, add the cream cheese and sour cream; mix to combine (I used a hand mixer for this but a spoon works too as long as you combine them well!)

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Once combined, fold in the diced tomatoes. Add this layer on top of the beef and spread across the pan evenly.

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Sprinkle with cheese then place in the oven for 10-15 minutes, or until the cheese is melted and the dip is bubbly!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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