Cut meat into bite-size pieces; set aside.
Place cauliflower in a food processor.
Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat.
Add cauliflower and 1/8 teaspoon of the salt.
Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally.
Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt.
Cook and stir 1 minute more.
Add tomatoes, broth, and banana peppers.
Bring to boiling; reduce heat to medium-low.
Cook, covered, 5 minutes.
Increase heat to medium-high.
Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently.
Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture.
Cook and stir until thickened and bubbly.
Serve meat mixture over cauliflower “rice.”
If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
