In a large skillet, over medium high heat brown the ground beef. Once beef is browned, add 2 tablespoon taco seasoning mix, ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ tablespoon flax meal, and 1 ½ cups diced tomatoes with the liquid, ⅔ cup water. Stir and mix together until combined.
Add to skillet: 1 cup minced cauliflower and 1 cup diced zucchini. Heat on medium high for a few minutes until it comes to a boil. Turn heat to medium low, cover and simmer for 30 minutes, or until veggies have softened.
Top with optional grated cheese, diced avocado, and a dollop of sour cream. Super easy!
Nutritional Data for Recipe including cheese and sour cream: Servings: 6, Serving Size: 5 ounce (about ⅔ cup), Cal: 338, Carbs: 6 g / Net Carbs: 4.3 g, Fiber: 1.7 g, Fat: 17 g, Protein: 32 g, Sodium: 421 mg / Sodium without ½ teaspoon sea salt: 267 mg, Sugar: 2 gNutritional Data for Recipe without cheese & sour cream: Servings: 6, Serving Size: 5 ounce (about ⅔ cup), Cal: 270, Carbs: 6 / Net carbs: 4.3 g, Fiber: 1.7 g, Fat: 17 g, Protein:12 g, Sodium: 333 mg, sugar: 2 g.*all nutritional data are estimates based on the products I used*