Low-Carb Taco Skillet
Quick one-pan taco skillet loaded with seasoned ground beef, colorful vegetables, and cauliflower rice. This 30-minute low-carb dinner is perfect for busy weeknights and loved by the whole family.
Ingredients
Main Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef or Beyond Meat for plant-based
- 1/2 white onion diced
- 1/2 bell pepper diced
- 1 green chiles 4-ounce can
- 3 tablespoons taco seasoning
- 2 Roma tomatoes seeded and diced
- 12 ounces cauliflower rice
- 1 cup shredded Mexican blend cheese dairy-free option available
Toppings
- 1 avocado diced
- 1 jalapeño thinly sliced
- 1/4 cup sour cream dairy-free option available
- 2 tablespoons fresh cilantro minced
Instructions
- Heat avocado oil in a large cast iron skillet over medium-high heat for one minute until the oil shimmers.
- Add ground beef and cook while crumbling with wooden spoon until fully browned, about 6 minutes. Let it sit undisturbed for the first 2 minutes to create a nice crust.
- Stir in diced onion, bell pepper, and taco seasoning. Cook for 3 minutes, stirring occasionally, until vegetables soften.
- Add green chiles, diced tomatoes, and cauliflower rice. Stir well to combine all ingredients.
- Cook for 5-7 minutes, stirring occasionally, until most of the liquid evaporates and the mixture thickens.
- Reduce heat to low and sprinkle cheese evenly over the top.
- Cover skillet with lid and let cheese melt for 2 minutes without stirring.
- Remove from heat and top with diced avocado, jalapeño slices, sour cream, and minced cilantro.
- Serve immediately while hot and enjoy!
Notes
Pro Tips:
- Get your skillet screaming hot before adding beef for the best browning and flavor.
- Fresh vegetables taste better than frozen, but frozen cauliflower rice works great in a pinch.
- Don't rush the vegetable stage - let onions and peppers soften to release natural sweetness.
- Taste as you cook to adjust vegetables to your preferred texture.
- Refrigerator: Store in airtight container for 3-4 days.
- Freezer: Portion into individual servings and freeze for up to 2 months. Thaw overnight in fridge before reheating.
- Reheat: Microwave 2-3 minutes (stirring halfway), stovetop for 5-7 minutes, or oven at 350°F for 15-20 minutes covered.
- Use ground turkey, chicken, or plant-based crumbles instead of beef
- Swap cauliflower rice for shredded cabbage or chopped zucchini
- Use any cheese variety: cheddar, Monterey Jack, or pepper Jack
- Make it dairy-free with coconut-based cheese and sour cream