25 Aug Fajita Pile

This recipe kind of happened by accident. One morning, I tossed a beef chuck roast in the crock pot not knowing what else to do with it. That night I pulled the amazingly tender beef off the bones, chopped up some bell peppers and mushrooms and added it to a plate full of riced cauliflower and this recipe was born. 

Ingredients

• 1-2 lbs grassed beef roast (I used chuck roast but any roast or large cut of steak will do)
• 3 bell peppers, sliced
• 2 cups mushrooms, sliced
• 1 small sweet onion
• 1 jar (about 16 oz) salsa (You can make you own on this step if you’re feeling super ambitious)
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp sea salt
• ½ smoked paprika 
• ½ tsp garlic
• 1 head cauliflower, riced

Steps:

1. Put beef in crock pot, cover with water and allow to simmer on low heat for about 5-8 hours until meat is falling off bones and will easily shred. Once beef is done, pull all the beef off the bones shredding with your fingers as you go. Any remaining bones can be left in crockpot to make bone broth. 
2. Rice cauliflower in food processor or very finely chop (finely chopping this is quite a task so hopefully everybody has a food processor to speed up this step!)
3. Add spices and cauliflower to greased skillet and cook until cauliflower is tender, about 10 minutes. A packet of taco seasoning can also be used in place of spices ( Trader Joes Taco Seasoning Mix is the best and great to have on hand for recipes like this).
4. Stir together peppers, onions, and mushrooms in another skillet until peppers just begin to get tender. Add the shredded beef and salsa.
5. Serve beef and veggies over riced cauliflower and enjoy!