Low carb, one-pan, ready in 30 minutes — this Mexican skillet couldn't get better

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A Mexican meal without rice is like a day without sunshine. This one-pan, low-carb meal makes use of one of the best inventions, cauliflower rice, to bulk up and add texture to this insanely flavorful dish. Luckily, cutting back on the carbs leaves room for lots of gooey melted cheese!
Serving this skillet with some fresh greens, like cilantro, lime wedges or green onions really makes it sing, but strictly speaking, it's not necessary. You can also brand it as tacos and serve with tortillas for your carb-eating family, or make the cauliflower rice separately and portion it out for a meal prep at the beginning of the week, or even serve it as a dip for some zucchini chips. Enjoy!
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Cooktop Cove
Low carb Mexican skillet
5
10 minutes
20 minutes
30 minutes
1 tablespoon olive oil
1 pound ground turkey or beef
2 ½ tablespoons taco seasoning
1 yellow onion, diced
1 bell pepper, diced
1 red chili, diced
1 can diced tomatoes
12 ounces frozen cauliflower rice
1 cup shredded pepper jack cheese
½ cup shredded cheddar cheese
Cilantro, lime wedges and sour cream for serving (optional)
Preheat the oven to 350 F.
Place a large skillet over a medium-high heat.
Add the olive oil and ground meat, crumbling and sautéing until almost fully browned.
Drain the excess liquid, and add the taco seasoning, onion, bell pepper and chili.
Sauté until softened.
Add the tomatoes and cauliflower rice. Bring to a simmer, stirring occasionally, for 8-10 minutes.
Sprinkle with the cheeses.
Transfer the skillet to a high shelf in the oven for 3-5 minutes, or until the cheese has melted and started to bubble.
Allow to cool slightly before serving.
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