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.