Beef - Mexican Taco Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil 12 oz 85/15 Ground Beef, raw1/2 cup Green Bell Peppers1/2 cup chopped Onions, raw 1 bag (4 servings) Cauliflower, Frozen4 oz Cheese Cabot Monteray Jack cheese1 Tbsp Chili Powderyield of 1 limeOther added toppings: (not in calorie count)Avacado (we had on our salad - i don't like warm)Sour CreamOlivesSalsaShredded veggiessliced limegarnish with green onions, jalapenos, cilantro.. treat it like a giant Taco
Heat pan and add some oil. Saute the onions and peppers, then add the meat. Cook till meat is no longer pink.
While that is cooking, cook your cauliflower in the microwave or method of choice. I only do about half the time it calls for so it is cool to handle. Allow to drain and squeeze as much moisture out. Move the cauliflorwer to a Quisinart machine and pulse until it looks like rice OR buy the bags that are already done.
I then moved my meat into a waiting bowl. Slid my "rice" into my skillet, then topped with my meat and then the cheese. I have a large glass lid and I just put it on crooked and with low heat melted my cheese and allowed it to "bake" on my stove top.
Serving Size: 1/4 of the pan
While that is cooking, cook your cauliflower in the microwave or method of choice. I only do about half the time it calls for so it is cool to handle. Allow to drain and squeeze as much moisture out. Move the cauliflorwer to a Quisinart machine and pulse until it looks like rice OR buy the bags that are already done.
I then moved my meat into a waiting bowl. Slid my "rice" into my skillet, then topped with my meat and then the cheese. I have a large glass lid and I just put it on crooked and with low heat melted my cheese and allowed it to "bake" on my stove top.
Serving Size: 1/4 of the pan
Nutritional Info Amount Per Serving
- Calories: 360.7
- Total Fat: 25.3 g
- Cholesterol: 82.5 mg
- Sodium: 429.9 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.7 g
- Protein: 26.0 g