Ingredients

1.

Cauliflower, Raw
9 ounce
2.

Olive Oil
1-½ teaspoon
3.

Salt
½ teaspoon
4.

Black Pepper
¼ teaspoon
5.

Paprika
¼ teaspoon
6.

Lime Juice, Fresh
2 teaspoon
7.

Unsalted Butter
2 tablespoon
8.

Original Red Hot Sauce by Frank's
2 tablespoon
9.

Queso Cotija
1 teaspoon, grated
10.

Cilantro Or Coriander Leaves Fresh Or Raw Herb
1 tablespoon
11.

Ground Beef
10 ounce
12.

Salt
½ teaspoon
13.

Black Pepper
¼ teaspoon
14.

Cumin, Ground
½ teaspoon
15.

Paprika
¼ teaspoon
16.

Onion Powder
¼ teaspoon
17.

Garlic Powder
⅛ teaspoon
18.

Unsalted Butter
2 tablespoon
19.

Cream Heavy Whipping
4 fl oz
20.

Cheddar Cheese
¾ cup, shredded
21.

Colby Jack Cheese
6 slice- each 3/4 ounce

Instructions

1.
Make the street cauliflower rice first, so you can focus on the taquitos later. Use a cheese grater to rice whole florets of cauliflower. Do not use thawed cauliflower rice from frozen in this recipe. Toss the riced cauliflower with the olive oil in a large pan over high heat on the stove. As the cauliflower rice cooks, season with salt, pepper, and paprika. Once the cauliflower rice is all charred and tender, stir in the lime juice. Take the pan of rice off the stove and set aside.
2.
In a small dish, microwave the first amount of butter until it melts. Stir the hot sauce into the butter until you have a thickened hot sauce. Drizzle the sauce over the pan of cauliflower rice. You can leave it on as a drizzle or stir the rice so it is all coated evenly. Garnish the pan with crumbled cotija cheese and chopped cilantro. Again, leave the pan aside for later.
3.
Next, break up ground beef in a new pan with a spoon as you heat it on high heat over your stovetop. No oil is needed here. Season the ground beef with salt, pepper, cumin, paprika, onion powder, and garlic powder. Continually stir and break up the beef until it cooks all the way through. The more crumbly and crisper the beef, the better it will be in this recipe.
4.
Set the pan of beef aside to cool slightly. In a third, smaller pan, melt the second amount of butter over low heat. Stir in the cream and heat the liquid until it starts bubbling. With the stove on the lowest heat setting, stir the cheddar cheese into the cream and butter. Once you have a thick cheddar sauce, stir it into the pan of ground beef. There shouldn.t be much extra sauce pooling up in the pan, and you should see a thick beef filling .glued. together with cheese.
5.
Now, preheat your oven to 350 degrees and line a large sheet tray with parchment paper. Arrange individual slices of Colby Jack cheese on the sheet tray. Bake the cheese slices for 10-12 minutes. You.ll see the cheese melt, bubble, and settle into dark squares with small air bubbles throughout. Remove the tray immediately and set it on top of your stove. Have the pan of beef filling and a spoon ready to go.
6.
One by one, spoon the cheesy beef filling on the left side of each cheese slice vertically. The cheese should already be cooling rapidly. Use your fingers to lift the left edge of each cheese slice up and fold it over the filling. Roll each slice of cheese all the way to the right to secure the filling in place and finish the taquitos. If necessary, reheat the pan of street rice until it.s warm. Serve approximately ". cup rice with 2 taquitos per person.