One Pan Mexican Skillet | Easy Low Carb Dinner Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey reduces fat while maintaining protein.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with less fat.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are a nutritious alternative with similar texture.

Chop 1/2 of a large red onion and 3 cloves of garlic finely.

Chop 2 bell peppers (1 green and 1 orange) into strips and then into small pieces.

Slice kernels off of corn on the cob or use canned/frozen corn.

Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Add chopped onion and garlic to the skillet, season with salt, and sauté for about 4-5 minutes until onion is translucent.

Push the veggies to the side and add 1 pound of grass-fed ground beef, seasoning with salt and pepper.

Add 3 heaping tablespoons of taco seasoning to the meat and break it up into crumbles while it cooks.

Once browned, add 16 ounces of rice cauliflower, 1 can of fire-roasted diced tomatoes, and 1 can of low-sodium chicken broth to the skillet.

Stir everything together, season with salt and pepper, and cover to simmer for about 10 minutes until the cauliflower is tender.

Add corn to the mixture and stir it in.

Top with 1 cup of shredded Mexican cheese, cover, and let sit for about 2 minutes until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary