Ingredients:

  • 2 lbs ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 8 oz full-fat cream cheese, cubed
  • 0.5 cup beef bone broth
  • 10 oz can diced tomatoes with green chilies, drained
  • 2 tbsp homemade taco seasoning
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cups riced cauliflower

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onions, minced garlic, and chopped bell pepper. Cook until the beef is browned and onions are translucent. Do not drain the fat as it will be emulsified into the sauce.
  2. Place the riced cauliflower in an even layer at the bottom of a 6-quart slow cooker to act as a foundation for the juices.
  3. Top the cauliflower with the browned beef and vegetable mixture.
  4. Add the cubed cream cheese, beef bone broth, drained diced tomatoes, and taco seasoning. Stir gently to distribute ingredients.
  5. Cover and cook on Low for 4 hours (or High for 2 hours) until the cream cheese is fully melted and the flavors have melded.
  6. Sprinkle the shredded sharp cheddar cheese over the top during the last 15 minutes of cooking. Cover until the cheese is melted and bubbly.