Our neighbor made this hearty meal whenever money was tight. Just 4 ingredients for a rich, savory comfort dish that easily feeds a crowd.

This low carb 4-ingredient ground beef cauliflower skillet is the kind of hearty, no-fuss meal my old neighbor used to make whenever money was tight but a crowd still needed feeding. It’s rich, savory, and comforting, built from just a few budget-friendly staples: ground beef, cauliflower, cheese, and a can of condensed cream soup to pull everything together. It bakes up in one dish with a bubbly, browned top and a cozy, casserole-style feel that’s perfect for busy weeknights or potlucks.

Serve this skillet casserole hot, straight from the baking dish with a big spoon. It’s filling enough to stand on its own, but a simple green salad with a tangy vinaigrette or a side of steamed green beans balances the richness nicely. If your family isn’t strictly low carb, you can offer warm dinner rolls or buttered toast for soaking up the savory juices. A jar of pickles or a quick coleslaw on the side adds a little crunch and brightness that plays well with the creamy, cheesy beef and cauliflower.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized oven-safe skillet with nonstick cooking spray or a little oil.

Prep the cauliflower by cutting it into small, bite-sized florets. The smaller pieces cook more quickly and soak up more flavor, which helps the dish stay tender and juicy.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula as it browns. Cook for 7–10 minutes, or until the beef is fully browned and no pink remains. If there is a lot of grease in the pan, carefully spoon off most of it, leaving just a little for flavor.

Season the cooked beef lightly with salt and black pepper if using. Stir in the condensed cream of mushroom soup until the meat is well coated and the mixture looks creamy and saucy.

Add the cauliflower florets directly into the skillet with the beef and soup mixture. Stir well so the cauliflower is evenly coated and tucked into the saucy beef. The mixture will look thick; that’s okay, as the cauliflower will release some moisture as it bakes.