Low Carb Mexican Skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 15 ml olive oil
02 - 450 g ground turkey or beef
03 - 32 g taco seasoning
04 - 1 medium yellow onion, diced
05 - 1 medium bell pepper, diced
06 - 1 medium red chili, diced
07 - 400 g can diced tomatoes
08 - 340 g frozen cauliflower rice
09 - 100 g shredded pepper jack cheese
10 - 50 g shredded cheddar cheese

→ For Serving (Optional)

11 - Fresh cilantro
12 - Lime wedges
13 - Sour cream

# Instructions:

01 - Set oven to 175°C and allow to fully preheat.
02 - Place a large oven-safe skillet over medium-high heat until hot.
03 - Add olive oil and ground meat to skillet, crumbling as it cooks. Sauté until nearly fully browned.
04 - Drain excess liquid. Stir in taco seasoning, diced onion, bell pepper, and red chili. Sauté until vegetables are softened.
05 - Mix in canned diced tomatoes and frozen cauliflower rice. Bring to a simmer and cook 8–10 minutes, stirring occasionally.
06 - Sprinkle skillet contents evenly with shredded pepper jack and cheddar cheeses.
07 - Transfer skillet to a high rack in the oven. Bake 3–5 minutes, or until cheese is melted and bubbling.
08 - Remove from oven and cool briefly. Garnish with cilantro, lime wedges, and sour cream as desired before serving.

# Notes:

01 - Using an oven-safe skillet allows for easy transition from stove to oven.
02 - For extra spice, include additional diced chilies or a pinch of chili flakes.

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