Mexican Skillet Low Carb (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
50 g shredded cheddar cheese
02 -
100 g shredded pepper jack cheese
03 -
400 g can diced tomatoes
04 -
32 g taco seasoning
05 -
340 g frozen cauliflower rice
06 -
1 medium yellow onion, diced
07 -
1 medium red chili, diced
08 -
1 medium bell pepper, diced
09 -
15 ml olive oil
10 -
450 g ground turkey or beef
→ For Serving (Optional)
11 -
Sour cream
12 -
Lime wedges
13 -
Fresh cilantro
# Step-by-Step Directions:
01 -
After you pull the skillet out of the oven, let it sit for a couple minutes. Want to make it pop? Sprinkle with cilantro, give it a squeeze of lime, and add a dollop of sour cream if you like.
02 -
Pop the skillet on the top rack and bake for around 3–5 minutes till the cheese gets gooey and starts bubbling.
03 -
Now scatter both cheeses all over what's in the skillet. Make sure everything's covered and cheesy.
04 -
Toss in the cauliflower rice and pour in the diced tomatoes too. Let it cook and bubble for 8 to 10 minutes, stirring sometimes so nothing sticks.
05 -
Once you've drained any extra liquid, throw in the taco seasoning, onion, bell pepper, and red chili. Keep cooking till those veggies get soft.
06 -
Pour in the olive oil and crumble the meat into the skillet. Let it brown up almost all the way as you break it apart.
07 -
Put a big oven-safe skillet on the stove over medium-high. Wait till it's nice and hot.
08 -
Switch your oven to 175°C so it's ready when you need it.
# Helpful Notes:
01 -
Grabbing a skillet that can go into the oven saves you the trouble of switching pans.
02 -
Love extra heat? Try tossing in more chili or add chili flakes if you want things punchy.