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Cheesy Taco Skillet
This spicy one-skillet recipe is loaded with delicious low carb ingredients and goes from stovetop to table in 30 minutes.
Prep Time
25
minutes
mins
Cook Time
3
minutes
mins
Total Time
28
minutes
mins
Course:
dinner, Main Course
Cuisine:
American, Mexican
Servings:
6
servings
Author:
Easy Low Carb
Equipment
Oven Safe Skillet
Ingredients
1
pound
ground beef
or turkey
¼
cup
onion
finely diced
½
teaspoon
cumin
2
tablespoons
taco seasoning
homemade is best
½
cup
water
½
cup
salsa
3
cups
cauliflower rice
1
green bell pepper
chopped
1
red bell pepper
chopped
1
jalapeno
seeded and finely chopped
¼
cup
chopped cilantro
½
cup
shredded pepper jack cheese
or cheddar cheese
toppings as desired
lettuce, tomatoes, cheese, olives, avocado, sour cream, jalapenos, cilantro
Instructions
In an oven safe skillet, brown beef and onion until no pink remains. Drain fat.
Stir in cumin, taco seasoning, water, and salsa. Bring to a boil, reduce to a simmer and cook until liquid has evaporated.
Add cauliflower rice, bell peppers, and jalapeno. Cook until peppers are tender, about 5 minutes. Stir in cilantro.
Top with cheese and place under the broiler 2-3 minutes or until browned.
Serve with toppings as desired.
Notes
Nutrition is calculated does not include optional toppings.
Refrigerate this taco skillet covered for up to 3 days.
Freeze portions in zippered bags with the date labeled on the outside for up to 4 weeks.
NOTE:
Cauliflower rice will become soft once it’s thawed, so add fresh cauliflower rice when reheating.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
9
g
|
Protein:
21
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
55
mg
|
Sodium:
343
mg
|
Potassium:
663
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1021
IU
|
Vitamin C:
84
mg
|
Calcium:
108
mg
|
Iron:
3
mg