High Protein & Low Carb Beef Taco Bowl

This shredded beef taco bowl is a delicious dinner that’s sure to satisfy the whole family. The meat is slow cooked in the Instant Pot which allows for less prep time. This recipe is perfect for dinner, lunch, or even meal prep. This is the perfect recipe for midweek when you’re wanting something that can just be thrown in a pot and slowly simmered to perfection. It’s a meal we make on repeat and is a great way to satisfy your Mexican food craving without going over in your macros. 

This recipe is a healthier spin on the traditional taco recipe by incorporating poblano pepper and substituting rice for cauliflower rice. I love trying to sneak in additional vegetables into my dinner recipes to add more fiber to meals. Poblano pepper has so many health benefits including being high in vitamin c which is beneficial for the immune system. It also has a variety of antioxidants that protect against eye diseases. Poblano peppers can even help with chronic inflammation. 

Red meat has a lot of misinformation spread about it but including super lean red meat into your diet can be beneficial. Lean cuts of beef are lower in calories and contain high amounts of protein. It also has an antioxidant that helps prevent cell damage and aids in metabolism. For most of my life I was either vegan or vegetarian until my lab work revealed how unhealthy a vegan was. About a year ago, I started introducing beef and bison into my diet and have felt amazing since. 

So let’s make brisket taco bowls!

Here’s a few notes about the ingredients you will need to make high protein brisket taco bowls:

• Lean Grass Fed Beef:  Grass fed beef is the main ingredient in this recipe. It is seasoned with cumin, garlic, and vinegar then slowly cooked to perfection. It is also one of the reasons this recipe is so high in protein. 

• Cauliflower: I love adding cauliflower processed into rice to this recipe. It gives the beef something to pair with and makes the recipe heartier. That said, if you don’t like cauliflower or you don’t have any on hand, you could substitute it for broccoli, spiralized zucchini or white rice (If you aren’t on a special diet). 

• Poblano Pepper:  I love adding poblano pepper diced into small chunks to this recipe. It adds a nice spicy flavor to each bite as a hint of crispy texture. That said, if you don’t like poblano pepper or you don’t have any on hand, you could substitute it for broccoli, kale, zucchini or bell pepper. 

• Cumin: cumin powder pairs so well with poblano pepper and is a delicious, earthy flavor to the beef. You could also add it to the cauliflower rice for even more flavor. 

• Cilantro:  Finally, I love topping the beef with cilantro. This adds an additional citrusy flavor to the taco bowls and enhances the spicy poblano flavor. 

Recipe Tips:

• Making the cauliflower rice. To make the cauliflower rice cut it into small pieces then pulse a few times in a food processor. Once a small rice forms, transfer it to a medium saute pan. Cook the cauliflower rice over medium to low heat, covered. Keeping the cauliflower rice covered while cooking will help prevent it from sticking to the bottom of the pan. 

• Remove the seeds and spline from the poblano peppers: It’s important to make sure to remove the seeds and splines from the poblano peppers. Poblano peppers are notorious for being spicy but removing the seeds and splines will help make them slightly more palatable.

• Combine the beef seasoning then add it to the Instant Pot: Combine all the seasonings in a small bowl and mix well. Add the beef to the Instant Pot then add the seasoning mixture. This will ensure all the ingredients are well combined.  

Recipe variation:

• Use a different meat: Use chicken breast, salmon, pork or a white fish instead of beef. 

• Add different herbs: Add different dried or fresh herbs, such as oregano, parsley, or green onions. 

• Add different dried seasonings: Skip the cumin and add in cajun seasoning, italian seasoning, or your favorite combination of dried seasonings. 

• Incorporate your favorite ingredients: Add any other ingredients that sound good to you, such as avocado, sauteed onions, tomatoes or lettuce. This is your taco bowl so add all your favorite taco fixings. 

More spicy recipes: Ground Beef Taco Skillet, Ground Beef Enchilada Soup, and Chipotle Salmon. 

• Author: Summer Montgomery
• Cook Time: 1 hour 
• Prep Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Servings: 2 

Ingredients

• 1 lbs beef, cut into 2-3 inch cubes
• 1 tsp salt
• 1 tsp cumin
• 1 tsp garlic powder
• 3 TBSP apple cider vinegar
• ¼ cup broth

Cauliflower Rice

• ½ head cauliflower
• ½ tsp turmeric 
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp Fresh oregano

• Poblanos
• 2 Poblano pepper, diced
• Toppings
• ¼ cup cilantro

Instructions

1. Cook the Beef. Add all the ingredients for the slow cooked beef to the Instant Pot and cook on “Pressure Cook” setting for 45 minutes. Once completed let the steam release naturally for 10 minutes. With a kitchen towel to avoid splatter, carefully move the pressure release valve to the venting position for a manual pressure release. Once the float valve has gone down, open the lid. Set the Instant Pot to “sauté” on “normal” temperature while you shred the beef and let cook for about 10 minutes to thicken up, as desired. Taste and adjust seasoning as desired.

2. Cook the cauliflower. Transfer riced cauliflower to a stock pot and cook over medium or low heat for 5-10 minutes or until cauliflower rice is tender. Divide between two plates. 

3. Cook the Poblano. Heat a medium saute pan over medium heat. Add in the poblano peppers and cook for 5-8 minutes until the peppers are tender crisp. Divide between the two bowls. 

4. Serve. Spoon the cooked beef into a bowl. Top with cilantro. Serve and enjoy!