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!

INGREDIENTS:
  • 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

INSTRUCTIONS
  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

Source >> castironketo.net