Baked Southwest Skillet with Chipotle Cream

• 1 pound ground beef I use 85%
• 3 cups cauliflower rice
• 5 ears of baby corn chopped (see notes)
• ¼ cup red bell pepper diced
• ¼ cup onion diced
• 1 Jalapeno pepper minced
• 1 ½ cups shredded cheddar cheese
• 1 smoked chipotle pepper in the can chopped
• ⅔ cup tomatoes I used Campari, quartered
• ¼ cup fresh cilantro chopped
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon tomato paste
• 1 clove garlic minced
• ¾ cup chicken stock see my homemade chicken stock recipe here
• Juice and zest of 1 lime
• 1 tablespoon olive oil

For the Chipotle Cream

• ½ cup sour cream
• ½ smoked chipotle pepper in the can chopped, with 1 teaspoon of the juice
• Squeeze of fresh lime juice

Optional Garnish:

• scallions thinly sliced
• fresh cilantro chopped
• avocado