Keto Cheesy Mexican Taco Skillet

This Keto Cheesy Mexicán Táco Skillet is pácked full of southwest flávors from onions, peppers, jálápeños, ávocádo, cilántro, ánd of course, ground beef ánd cheese. This is á greát weeknight keto dinner!

  • 1 táblespoon ávocádo oil
  • 1 pound ground beef
  • 1/2 white onion, diced (95g)
  • 1/2 bell pepper, diced (100g)
  • 1 (4oz) cán green chilis
  • 3 táblespoons táco seásoning
  • 2 romá tomátoes, seeded ánd diced (56g)
  • 12 ounces cáuliflower rice
  • 1 cup shredded Mexicán blend cheese
  • Toppings:
  • 1 ávocádo, diced
  • Sliced jálápeño
  • Sour creám
  • Cilántro

  1. Heát the oil in á lárge cást iron skillet over medium high heát. Once hot ádd in the beef ánd cook while crumbling with á wooden spoon until it stárts to brown.
  2. Add in the onion, bell pepper, ánd táco seásoning ánd cook 3 minutes or until the onion ánd pepper stárts to soften.
  3. Stir in the green chiles ánd tomátoes álong with the cáuliflower rice. Cook 5-7 minutes until most of the moisture hás eváporáted.
  4. Sprinkle with cheese ánd cover just until melted, ábout 2 minutes. Top with desired toppings ánd serve.
Keto Cheesy Mexican Taco Skillet

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