Tasty Low Carb Mexican Skillet

This hot and hearty low carb Mexican skillet is my weeknight lifesaver When the crew wants something filling and I am not about to heat up the whole house it checks every box Loaded with punchy flavors and tons of hidden veggies it is a sneaky health win and there are never any leftovers

I first made this after dashing in from a late soccer night and couldn’t believe how much it popped Every single person asked for seconds even the picky ones Now it is a regular at our house

Tasty Ingredients

• Cilantro, lime, sour cream: Finish it off fresh These are totally up to you but make every bite better
• Shredded cheddar cheese: Gives that big sharp kick Works great with mild or extra sharp
• Ground turkey or beef: Brings the protein Hunt for stuff that's bright and smells clean
• Frozen cauliflower rice: Soaks up all those flavors Super for keeping it low carb Grab the plain kind
• Canned diced tomatoes: Juicy and tangy a little goes a long way Pick a brand you know is good
• Yellow onion: Adds a mellow sweet touch Go for a firm one with crispy outside
• Taco seasoning: Makes every bite bold Try to get a blend without lots of sugar
• Olive oil: Helps everything cook up just right Choose a fresh bottle if you can
• Bell pepper: Turns everything bright and crunchy Any color works just pick shiny ones
• Red chili: Puts a little fire in there Look for one that's shiny and firm
• Shredded pepper jack cheese: Melts creamy with a tiny bit of heat Shred it fresh for that perfect melt

Delicious Step-by-Step

Rest and Serve:

Let your skillet chill out for a minute so it settles Serve it up right from the pan and hit it with fresh cilantro a splash of lime or a scoop of sour cream if that's your thing

Add the Cheese and Bake:

Shut off the burner Top with both cheeses nice and even Slide the skillet onto a high rack in the oven Let it bake three to five minutes You'll know it's done when the cheese gets bubbly with some golden spots

Simmer with Tomatoes and Cauliflower Rice:

Toss in the can of diced tomatoes juice and all Add the frozen cauliflower rice Mix things up and keep it simmering soft Eight to ten minutes does the trick Stir it up here and there so it doesn't stick

Add Seasonings and Veggies:

Once your meat’s rocking almost done pour off extra liquid Mix in taco seasoning chopped onion bell pepper and chili Stir everything and let the veggies soften about five minutes It should start to smell amazing

Brown the Meat:

Pour olive oil into the hot skillet then throw in your ground meat Bust it up with a spoon Let it brown for six to eight minutes Move it around a bit but don’t fuss too much or you’ll steam not sear

Preheat the Skillet:

Crank your oven up to three fifty and warm a big oven proof skillet on the stove over medium high This way it's hot when the meat hits

Save Pin

What I love most is that cheesy crispy part along the skillet edge Everyone fights for those corners and nobody guesses there's cauliflower hiding inside One time Mom cranked up the chili heat and it turned into a contest for who could handle the hottest bite

How to Store Leftovers

Cover up your skillet and tuck it in the fridge for a max of three days Warm it back up on the stove with a tiny splash of water to keep it juicy It also freezes like a champ Just portion it out so you have grab and go lunches ready anytime

Swap Outs You Can Use

Ground chicken works instead of turkey Try any color pepper you’ve got or swap in poblano for smokiness Monterey jack does the job if you’re short on pepper jack Not eating low carb Go for regular cooked rice in place of cauliflower rice

Fun Ways to Serve

Load warm spoonfuls into low carb tortillas or wrap up in crisp lettuce for crunchier bites Turn it into a burrito bowl with fresh radish, avocado, and a pinch of crushed chips if you want more heft But honestly, straight out of the pan with salsa on the side is just as good

Save Pin

Family and Culture Vibes

This dish borrows all those big chummy Tex Mex flavors you’d smell wafting from a Southwestern kitchen It’s about getting lots of taste, fast In my house, pan-to-plate meals like this are our favorites for last minute hangs or lazy weekends

Common Questions

→ Can I use ground beef instead of turkey?

Totally. Ground beef adds a deeper taste—just stick with a leaner one if you want to keep it light.

→ What can I use if I don't have cauliflower rice?

Chop up a fresh head of cauliflower fine or try diced zucchini to keep the carbs down and the texture right.

→ Is it necessary to bake the skillet in the oven?

All you really need is to melt and brown the cheese. Broil for a few minutes or just toss a lid on till it’s bubbly.

→ Can I make this dish ahead of time?

Yep, get everything together except the cheese topping. Add the cheese and bake it right before you’re gonna eat for the best results.

→ Are there other toppings that go well with this skillet?

Try tossing on some fresh salsa, creamy avocado, or sliced jalapeños for extra flavor.

→ How can I adjust the spice level?

Add less chili or pick a milder taco seasoning to dial things down, or go hotter if that’s your thing.