Keto Cheesy Mexican Taco Skillet
Keto Cheesy Mexican Taco Skillet
This cheesy mexican taco skillet has is very similar to a recipe I used to make when I was in college. There are two distinct differences though, I don’t eat this version with a 2lb bag of tortilla chips, nor a 6 pack of Dos Equis. Nowadays I don’t always eat taco skillets, but when I do… it’s keto.
I've talked about this in other posts, but it's very important to me to choose grass-fed pasture-raised beef over their conventionally raised counterparts. Grass-fed beef is higher in omega 3’s, has a better fat profile than standard beef, and a higher concentration of nutrients and antioxidants. By just doing a quick google search you can find that experts don’t necessarily agree that grass-fed is better you. It’s a complicated topic and it is important for me to stick with grass-fed beef, even if scientifically it’s not that much better for you, it’s definitely better for my tastebuds. Plus, I can probably do a google search and find research articles from a nutrition expert, saying the oreo diet is the secret to living to 100.
Several years ago (while on a pescatarian diet) I was feeling extraordinarily sluggish and constantly fatigued. I went to the doctor, had some bloodwork done, and it came back that my iron level was practically non-existent. I had some struggles overcoming the ethical implications of eating meat after that and there were supplements I could have taken to raise my iron level without reincorporating red meat back into my diet. Instead I wanted to focus on a whole food approach to wellness, and eating grass-fed beef was the best source for me.
KETO CHEESY MEXICAN TACO SKILLET
This Keto Cheesy Mexican Taco Skillet is packed full of southwest flavors from onions, peppers, jalapeños, avocado, cilantro, and of course, ground beef and cheese. This is a great weeknight keto dinner!
Prep time: 5 mins
Cook time: 20 mins
Serves: 4
Ingredients:
- 1 tablespoon FOC (I used lard)
- 1 pound ground beef
- 1/2 white onion, diced (95g)
- 1/2 bell pepper, diced (100g)
- 1 (4oz) can green chilis
- 3 tablespoons taco seasoning
- 2 roma tomatoes, seeded and diced (56g)
- 12 ounces cauliflower rice
- 1 cup shredded Mexican Blend Cheese
- 1 avocado, diced, for topping
- Sliced jalapeño, for topping
- Sour cream, for topping
- Cilantro, for topping
Instructions:
- 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.
**Info listed is per serving and an estimate. We use PaleoTrack.com to calculate macronutrient content.