This taco skillet is absolutely incredible! You can eat it as is or serve it with chips! This was originally written as a Keto recipe but if you aren’t following a low carb diet you can also stuff this in a baked sweet potato. It’s easy, it’s delicious and the flavors were amazing!
Prep Time: 20-30 minutes
1 tbsp avocado oil/ghee/butter
1 lb ground beef (I used 1/2 lb ground beef and 1/2 lb ground chicken)
1/2 white onion, diced
1/2 bell pepper, diced
1 (4oz) can diced green chilis
3 tbsp taco seasoning (I posted the recipe I use below but you can use store bought)
2 roma tomatoes, seeded and diced
12 oz cauliflower rice (fresh or frozen)
1 cup shredded Mexican cheese
1 avocado, diced for topping
sliced jalapeno, seeded
sour cream or plain Greek yogurt
chopped cilantro for topping
*Homemade Taco Seasoning* (I like to double this recipe at least and just keep it in my pantry for later)
1 tbsp chili powder
1 1/2 tsp arrowroot powder or cornstarch
1 tsp ground cumin
1 tsp dried oregano
1 tsp unsweetened cocoa powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp ground coriander
Heat your cooking fat in a large cast iron skillet over medium high heat. Add your ground meat and saute for about 8 minutes, breaking it up as it cooks.
Once the meat is browned, add your chopped onion and bell pepper. Sprinkle with taco seasoning and cook for an additional 3-4 minutes.
Stir in green chilis, chopped tomatoes and cauliflower rice. Cook for 5-7 minutes until the majority of the moisture has cooked out.
Sprinkle cheese over top and cook until melted. Top with sliced jalapenos, avocado and sour cream or Greek yogurt.
Recipe from Cast Iron Keto