Beef - Mexican Taco Skillet

Beef - Mexican Taco Skillet
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beef - Mexican Taco Skillet calories by ingredient
Submitted by:


Keto or Low Carb Friendly Keto or Low Carb Friendly
Number of Servings: 4


    1 tbsp Extra Virgin Olive Oil
    12 oz 85/15 Ground Beef, raw
    1/2 cup Green Bell Peppers
    1/2 cup chopped Onions, raw
    1 bag (4 servings) Cauliflower, Frozen
    4 oz Cheese Cabot Monteray Jack cheese
    1 Tbsp Chili Powder
    yield of 1 lime

    Other added toppings: (not in calorie count)

    Avacado (we had on our salad - i don't like warm)
    Sour Cream
    Shredded veggies
    sliced lime
    garnish with green onions, jalapenos, cilantro..
    treat it like a giant Taco


Combo of old fave and new concepts


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

Rate This Recipe

Member Ratings For This Recipe

  • So delicious!!!! - 4/19/19

    Was this review helpful?   yes  No