Keto Mexican Skillet

Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1 lb 93% or 96$ leanground beef
  • 3 tbsp olive oil
  • 1/2 whole yellow onion diced
  • 1 whole medium head of cauliflower or one packet of riced cauliflower
  • 1 small can diced tomatoes drained
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder optional
  • 1 tsp cumin
  • 1/4 cup vegetable or beef broth
  • 2 cups Trader Joe's shredded almond cheese or cheese of choice
  • 1/2 cup black beans drained
  • salt and pepper to taste
  • The garnish
  • 1/2 yellow or green bell pepper
  • Freshly diced grape tomatoes
  • 1 jalapeño sliced
  • One avocado diced
  • 1/4 red onion minced
  • Fresh chopped cilantro
  • Lemon or lime slices

Instructions

  • Rinse and break the cauliflower head into small florets and roughly chop in a food processor.
  • In a large skillet, sauté diced onion in 2 tablespoons of olive oil, until slightly translucent and softened.
  • Add lean beef to the skillet and season with salt and pepper. Cook over medium high heat until beef has started to brown. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon olive oil and sauté cauliflower rice for about 2 minutes. Stir in seasonings: onion and garlic powder, paprika, cumin and chili powder. Mix well and continue to cook for a couple of minutes.
  • Add diced tomatoes, black beans and vegetable broth to skillet. Bring to a simmer, and allow the vegetables and seasoning to soak up some of the broth.
  • Add beef and onion back to the skillet and give a quick stir (you can also keep beef on top of cauliflower for serving if you like). Sprinkle with shredded cheese, cover the skillet and let set for 2-3 minutes off heat to melt cheese.
  • Garnish with fresh tomatoes, bell pepper, red onion, sliced avocado, Jalapeño slices, lime slices and cilantro. Serve hot and enjoy!
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