Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Yield: 6 servings
One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly.
1 lb ground beef
1/4 medium onion, diced
1/2 red pepper, diced
3 tbsp taco seasoning
1 cup diced tomatoes
12 ounces cauliflower rice (fresh or frozen)
1/2 cup chicken broth
1 1/2 cups shredded Cheddar cheese or Mexican Blend
In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.
Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).
Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.
Serves 6. Each serving has 5.04g NET CARBS.
Food energy: 352kcal Total fat: 21.71g Calories from fat: 195 Cholesterol: 96mg Carbohydrate: 7.04g Total dietary fiber: 2.00g Protein: 29.09g