Low-Carb Mexican Skillet

If you need a healthy dinner that doesn't require a pile of dishes afterward, this easy low-carb Mexican skillet is one of those recipes you'll want to keep on repeat.

Everything cooks in one pan, it's loaded with protein and vegetables, and you get all of those Mexican-inspired flavors without needing tortillas or rice.

I originally made this recipe with ground bison, which is still one of my favorite ways to make it, but ground beef works just as well. Add peppers, cauliflower rice, tomatoes, taco seasoning, and fresh cilantro, and you've got a simple weeknight meal that's filling without being complicated.

And the best part?

One skillet. Minimal cleanup.

Why I Love This Mexican Skillet

I'm always looking for meals that combine protein + vegetables + plenty of flavor, especially when I'm busy and don't want to spend an hour cooking dinner.

This recipe checks all of those boxes.

Ground bison or beef provides plenty of protein, while bell peppers, tomatoes, onions, and cauliflower rice add vegetables, fiber, and flavor.

It's also naturally easy to make gluten-free and dairy-free depending on the taco seasoning and toppings you choose.

Bison or Beef: Which Should You Use?

Either works beautifully in this recipe.

I love using ground bison when I can find it. It's a great source of protein and nutrients including iron, zinc, and vitamin B12.

But don't skip the recipe because you don't have bison.

Ground beef is an easy substitute, and you could even make this with ground turkey or chicken if that's what you have in your refrigerator.

Healthy eating doesn't need to be rigid. Use the protein that works best for you and your family.

Low-Carb Mexican Skillet

Ingredients:

• 1 medium onion, diced

• 1 lb organic ground bison or ground 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 jalapeño and cilantro, drained

• 1 packet Siete taco seasoning

• ¼ teaspoon Himalayan salt

• ⅛ teaspoon black pepper

• ¼ cup sliced black olives, optional

• 1 cup shredded Mexican cheese, optional

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon olive oil

Directions:

1. Heat a large skillet over medium-high heat and add the olive oil.

2. Add the diced onion and cook for about 1 minute.

3. Add the ground bison or beef and cook until browned, breaking the meat apart as it cooks.

4. Add the bell peppers, cauliflower rice, drained diced tomatoes, taco seasoning, salt, and pepper.

5. Stir everything together well, cover the skillet, reduce the heat to low, and simmer for approximately 20 minutes.

6. Stir in the black olives, if using.

7. Top with fresh cilantro and shredded cheese, if desired. Cover for another 1–2 minutes, just until the cheese has melted.

8. Serve warm and enjoy.

Make It Dairy-Free

This recipe is incredibly easy to make dairy-free.

Simply leave off the shredded cheese or use your favorite dairy-free alternative.

Honestly, there's so much flavor from the taco seasoning, peppers, tomatoes, onion, and cilantro that you really don't need the cheese.

What Can I Add on Top?

This is where you can make the recipe your own.

Try adding sliced avocado, fresh cilantro, salsa, chopped green onions, fresh lime, jalapeños, or a spoonful of guacamole.

If you're not concerned about keeping the meal lower in carbohydrates, you can also serve it with black beans, corn tortillas, or a small portion of rice.

Is Cauliflower Rice a Good Substitute for Rice?

I like cauliflower rice here because it absorbs all of the seasonings and juices from the skillet while adding another vegetable to the meal.

It also makes this an easy option when you're looking for a meal that's lower in carbohydrates.

But regular rice isn't a “bad” food.

If you need more carbohydrates based on your activity level, nutrition goals, or the rest of your diet, serve this skillet with jasmine rice or another carbohydrate you enjoy.

That's a much more sustainable approach to nutrition than feeling like you always have to choose the lowest-carb option.

A Chinese Medicine Perspective

One thing I especially like about this recipe from a Chinese medicine food-therapy perspective is that it's a warm, cooked meal.

Chinese dietary therapy generally places a lot of value on cooked foods, particularly for people who experience digestive symptoms such as bloating, loose stools, poor appetite, or feeling cold.

Instead of another cold salad or smoothie, you're getting warm cooked vegetables, protein, and aromatic seasonings in one satisfying meal.

You can also adjust the ingredients based on what works best for your digestion.

Make It Meal-Prep Friendly

This recipe is perfect for meal prep.

Make the entire skillet ahead of time, divide it into individual containers, and you've got easy lunches or dinners ready for the next few days.

You can also change the toppings each day so it doesn't feel like you're eating exactly the same meal over and over.

Add avocado one day, salsa and cilantro the next, or serve it with rice when you want a higher-carbohydrate meal.

💡 Dr. Stephanie's Tip: Don't make healthy eating harder than it needs to be.

Some of the meals I make most often aren't complicated recipes at all. They're simply protein + vegetables + a carbohydrate when I need one + plenty of flavor.

One-pan meals like this make it much easier to eat well consistently because they're quick, satisfying, and don't leave your entire kitchen looking like you just filmed a cooking show.

That's a win.

Looking for More Easy Gluten-Free Recipes?

If you love simple meals like this Low-Carb Mexican Skillet, you'll find plenty more in my cookbook with 93 gluten-free and dairy-free recipes.

I created the recipes around the same philosophy I use in my own kitchen: healthy food should be simple, practical, satisfying, and actually taste good.

Ready for more easy healthy meals? Get your copy of my cookbook here.