Mexican Low Carb Skillet (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
50 g shredded cheddar cheese
02 -
100 g shredded pepper jack cheese
03 -
340 g frozen cauliflower rice
04 -
400 g can diced tomatoes
05 -
1 medium red chili, diced
06 -
1 medium bell pepper, diced
07 -
1 medium yellow onion, diced
08 -
32 g taco seasoning
09 -
450 g ground turkey or beef
10 -
15 ml olive oil
→ For Serving (Optional)
11 -
Sour cream
12 -
Lime wedges
13 -
Fresh cilantro
# How to Make It:
01 -
Take the skillet out of the oven and let it cool for a few minutes. Top with sour cream, lime, and some cilantro if you like then just dig in.
02 -
Put the skillet on a high oven rack. Let it bake for a bit, about 3–5 minutes, so the cheese goes melty and bubbly.
03 -
Scatter cheddar and pepper jack all over the top of the skillet mixture.
04 -
Pour in the canned tomatoes and frozen cauliflower rice. Give it a good mix, bring to a gentle bubble, and let it cook for another 8–10 minutes. Remember to stir now and then.
05 -
Tip out any extra liquid. Next, toss in the taco seasoning, then add diced onion, bell pepper, and chili. Keep cooking until the veggies soften up.
06 -
Drop your oil and meat in the hot skillet. Break up the meat while it cooks. Sauté until the meat almost loses its pink color.
07 -
Set a big oven-safe skillet on the stove over medium-high heat so it’s nice and hot.
08 -
Crank up your oven to 175°C so it’s hot and ready.
# Additional Tips:
01 -
If your skillet can go in the oven, it makes switching from stovetop to oven a breeze.
02 -
Want more heat? Try tossing in some chili flakes or another chopped chili.