If you’re going to reheat this on the stove top, don’t add the cheese ahead of time, add it on top of each portion once reheated.

Equipment Needed

Measuring cups and spoons, large pot, large spoon, knife, cutting board, potato masher, spatula, side portion cups and meal prep containers


In a large pot over high heat, add the garlic butter and let it melt.

Add the cauliflower rice and a liberal seasoning of sea salt and pepper to taste.

Sauté on high for 12 minutes, or until the cauliflower is slightly softened and translucent, stirring constantly. Remove the cauliflower rice from the pot and set aside.

Rinse the pot and place it back on the stove over high heat. Add the avocado oil and the diced onion and sauté for 4 minutes.

Add the ground beef and continue to sauté, stirring constantly. Use a potato masher to get rid of any lumps.

Once the beef has begun to brown, add a liberal seasoning of sea salt and pepper to taste, chopped garlic, ground cumin, Italian seasoning and chili powder. Mix to combine and incorporate the spices.

Add the enchilada sauce and juice from a lime. Continue to simmer over medium heat for 8 to 10 minutes, or until most of the liquid is gone. Remove from the heat and let cool.

Using five meal prep containers, portion 1/5 of the cauliflower rice in the bottom of each container, followed by 1/5 of the beef mixture.

Top each portion with a 1/2 cup shredded cheese, 7 pickled jalapeño rings and a 60 ml (2 oz) side portion of sour cream.