Cheesy Taco Skillet
This spicy one-skillet recipe is loaded with delicious low carb ingredients and goes from stovetop to table in 30 minutes.
Servings: 6 servings
Equipment
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: 180kcal | Carbohydrates: 9g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 343mg | Potassium: 663mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1021IU | Vitamin C: 84mg | Calcium: 108mg | Iron: 3mg