Low-Carb Mexican Skillet

Updated: Aug 6

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!

Ingredients:

  • 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

Directions:

  • 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.

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