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Low Carb Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 to 1.25 pounds, 85–90% lean)
  • Avocado oil or olive oil (1 tablespoon)
  • Yellow onion (1 small, diced)
  • Bell peppers (2, any color, sliced or diced)
  • Garlic (3 cloves, minced)
  • Tomatoes (1 can diced, 14.5 oz, drained) or 2 fresh Roma tomatoes, chopped
  • Tomato paste (1 tablespoon)
  • Cauliflower rice (3 cups, fresh or frozen)
  • Cheddar or Mexican blend cheese (1 to 1.5 cups, shredded)
  • Fresh cilantro (a small handful, chopped)
  • Lime (1, cut into wedges)
  • Salt and black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
  • 1 teaspoon fine sea salt

Method
 

  1. Warm the pan. Heat a large skillet over medium-high. Add the oil and let it shimmer.
  2. Brown the beef. Add the ground beef, breaking it up with a spatula. Season lightly with salt and pepper. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
  3. Sweat the aromatics. Push the beef to one side. Add onion and bell peppers to the open space. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Season it right. Sprinkle the taco seasoning over everything. Stir well so the spices coat the meat and veggies.
  5. Add tomatoes and paste. Stir in the diced tomatoes and tomato paste. Let it simmer 3–4 minutes to thicken and concentrate the flavor.
  6. Cook the cauliflower rice. Add the cauliflower rice to the skillet. Stir well to combine. Cook 5–7 minutes, stirring occasionally, until tender and most of the moisture cooks off. Taste and adjust salt and pepper.
  7. Finish with cheese. Reduce heat to low. Sprinkle cheese over the top. Cover and let it melt for 1–2 minutes.
  8. Garnish and serve. Turn off the heat. Top with cilantro and a squeeze of lime. Serve straight from the skillet with your favorite toppings.