Keto Mexican Skillet
- 1 lb 93% or 96% lean ground beef
- 3 tbsp olive oil
- 1/2 whole yellow onion (diced)
- 1 whole medium head of cauliflower (or one packet of riced cauliflower)
- 1 small can diced tomatoes (drained)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder (optional)
- 1 tsp cumin
- 1/4 cup vegetable or beef broth
- 2 cups Trader Joe's shredded almond cheese or cheese of choice
- 1/2 cup black beans (drained)
- salt and pepper to taste
- The garnish
- 1/2 yellow or green bell pepper
- Freshly diced grape tomatoes
- 1 jalapeño (sliced)
- One avocado (diced)
- 1/4 red onion (minced)
- Fresh chopped cilantro
- Lemon or lime slices
- Rinse and break the cauliflower head into small florets and roughly chop in a food processor.
- In a large skillet, sauté diced onion in 2 tablespoons of olive oil, until slightly translucent and softened.
- Add lean beef to the skillet and season with salt and pepper. Cook over medium high heat until beef has started to brown. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon olive oil and sauté cauliflower rice for about 2 minutes. Stir in seasonings: onion and garlic powder, paprika, cumin and chili powder. Mix well and continue to cook for a couple of minutes.
- Add diced tomatoes, black beans and vegetable broth to skillet. Bring to a simmer, and allow the vegetables and seasoning to soak up some of the broth.
- Add beef and onion back to the skillet and give a quick stir (you can also keep beef on top of cauliflower for serving if you like). Sprinkle with shredded cheese, cover the skillet and let set for 2-3 minutes off heat to melt cheese.
- Garnish with fresh tomatoes, bell pepper, red onion, sliced avocado, Jalapeño slices, lime slices and cilantro. Serve hot and enjoy!