Ingredients

• cooking spray
• 1.5 pounds ground beef
• 2.5 teaspoons chili powder , divided
• 2 teaspoons onion powder , divided
• 2 teaspoons garlic powder , divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and ground black pepper to taste
• 2 eggs
• 2 tablespoons heavy cream
• 1 tablespoon extra-virgin olive oil
• 0.5 cups chopped onion
• 3 tablespoons tomato paste
• 1 pound frozen riced cauliflower , thawed and drained
• 1.5 cups grated Cheddar cheese , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
2. 2 Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
3. 3 Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
4. 4 Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

Nutrition per serving