This A single-Pan Mexican Skillet is a low carb recipe that is Paleo, Keto + Full30 pleasant, family members meal that is ideal for busy weeknight or for weekend meal prep.
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MEXICAN SKILLET RECIPE
1 tablespoon olive oil
1/2 substantial pink onion, chopped
3 cloves garlic, chopped
1 pound grass fed ground beef
3 tablespoons taco seasoning
2 bell peppers, chopped
4 cups riced cauliflower
3/4 cup corn (new or frozen)
1 can fire roasted diced tomatoes
1 cup minimal sodium rooster broth
1 cup shredded cheese (I like cheddar and jack)
Warmth your olive oil in a huge non-adhere skillet. When the oil is incredibly hot, include in the onions and garlic together with a pinch of salt. Cook for 4-5 minutes or right until the onions are translucent and fragrant.
Thrust the veggies to just one aspect of the pan and increase ground beef to the pan and sprinkle in taco seasoning alongside with a little bit a lot more salt and pepper. Break the meat up with a wood spatula until eventually you have tiny crumbles (be guaranteed that all of the seasoning is evenly distributed as well).
After the meat has browned incorporate in riced cauliflower, belle peppers, tomatoes and hen broth. Time with some additional salt and pepper and blend well.
Pop a lid on and simmer for about 10 minutes or until finally your cauliflower and peppers are tender.
Complete by including in the corn and sprinkling the cheese around the major. Pop on a lid for two more minutes or right up until the cheese has melted down.
Serve and delight in!
Nutrients per 1/4th of recipe: Calories: 470 Full Excess fat: 26.8g Saturated Body fat: 11.5g Cholesterol: 100mg Sodium 427mg, Carbohydrate: 22.8g Nutritional Fiber: 5.8g Sugars: 9.7g Protein: 33.8g
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