Keto-Friendly Cheesy Mexican Skillet
For the days or nights you feel like being Keto, this skillet is damn good. Like, really good. Like… I crave it. Plus, it’s super fucking simple to throw together for lunches or weeknight meals. I top mine with avocado, jalapeño, salsa, and plain Greek yogurt for what it’s worth.
Keto-Friendly Cheesy Mexican Skillet by Cast Iron Keto
1 tablespoon avocado oil
1 pound ground beef
1/2 white onion, diced
1/2 bell pepper, diced
1 (4oz) can green chilis
3 tablespoons taco seasoning
2 roma tomatoes, seeded and diced
12 ounces cauliflower rice
1 cup shredded Mexican blend cheese
Heat the oil in a large cast iron skillet over medium high heat. Once hot add in the beef and cook while crumbling with a wooden spoon until it starts to brown.
Add in the onion, bell pepper, and taco seasoning and cook 3 minutes or until the onion and pepper starts to soften.
Stir in the green chiles and tomatoes along with the cauliflower rice. Cook 5-7 minutes until most of the moisture has evaporated.
Sprinkle with cheese and cover just until melted, about 2 minutes. Top with desired toppings and serve.