Ingredients
6
6 servings
- •3 cups chicken broth, divided
- •1 small head cauliflower, finely chopped
- •1 tablespoon olive oil, or as needed
- •1 onion, finely chopped
- •1 (4 ounce) can diced jalapeno peppers
- •1 pound ground beef
- •1 (8 ounce) package cream cheese, cubed
- •1 (26 ounce) container diced tomatoes
- •1 teaspoon ground paprika
- •salt and ground black pepper to taste
Instructions
- Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
- Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
- Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 377
- Carbohydrate: 13g
- Fat: 28g
- Fiber: 3g
- Protein: 18g
- Sugar: 7g
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