This One-Pan Mexican Skillet is a low carb recipe that is Paleo, Keto + Whole30 friendly, family meal that is perfect for busy weeknight or for weekend meal prep.
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MEXICAN SKILLET RECIPE
1 tablespoon olive oil
1/2 large red onion, chopped
3 cloves garlic, chopped
1 pound grass fed ground beef
3 tablespoons taco seasoning
2 bell peppers, chopped
4 cups riced cauliflower
3/4 cup corn (fresh or frozen)
1 can fire roasted diced tomatoes
1 cup low sodium chicken broth
1 cup shredded cheese (I like cheddar and jack)
Heat your olive oil in a large non-stick skillet. Once the oil is hot, add in the onions and garlic along with a pinch of salt. Cook for 4-5 minutes or until the onions are translucent and fragrant.
Push the veggies to one side of the pan and add ground beef to the pan and sprinkle in taco seasoning along with a bit more salt and pepper. Break the meat up with a wooden spatula until you have small crumbles (be sure that all of the seasoning is evenly distributed as well).
Once the meat has browned add in riced cauliflower, belle peppers, tomatoes and chicken broth. Season with some more salt and pepper and mix well.
Pop a lid on and simmer for about ten minutes or until your cauliflower and peppers are tender.
Finish by adding in the corn and sprinkling the cheese over the top. Pop on a lid for two more minutes or until the cheese has melted down.
Serve and enjoy!
Serves 4-6.
Nutrients per 1/4th of recipe: Calories: 470; Total Fat: 26.8g; Saturated Fat: 11.5g; Cholesterol: 100mg; Sodium 427mg, Carbohydrate: 22.8g; Dietary Fiber: 5.8g; Sugars: 9.7g; Protein: 33.8g
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