Baked Southwest Skillet with Chipotle Cream

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

For the Chipotle Cream

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

Optional Garnish:

• scallions thinly sliced
• cilantro chopped, fresh
• avocado