Low-Carb Mexican Skillet
Updated: Aug 6, 2022
Are you looking for a delicious and healthy recipe that is easy to make and doesn't wreck your kitchen in the process? This one-pan recipe will satisfy your craving for Mexican food, and you won't even miss the tortillas or rice! It's also a great way to sneak in more veggies without compromising flavor. You will want to keep this recipe on a regular rotation, especially for those weekdays when you want a quick and tasty meal!
1 medium onion, diced
1 lb organic ground bison or beef
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 bag frozen cauliflower rice, slightly thawed
1 10 oz. can organic diced tomatoes with jalapeno & cilantro (365 brand), drained
1 packet taco seasoning (Siete brand)
1/4 tsp himalayan salt
1/8 tsp black pepper
1/4 cup sliced black olives (optional)
1 cup shredded mexican cheese (optional)
2 TBSP chopped cilantro
Heat large skillet on medium-high heat and add 1 TBSP olive oil.
Add diced onion and cook for 1 minute.
Add ground bison or beef and cook until browned.
Add in bell peppers, cauliflower rice, diced tomatoes, taco seasoning, salt and pepper.
Stir everything well, cover with lid and simmer on low for 20 minutes.
Stir in black olives and add fresh cilantro and shredded cheese on top and cover for 1-2 minutes until cheese is melted and serve.