Make a quick, one-pan keto taco skillet using ground meat, cauliflower rice, and cream cheese for a satisfying, low-carb dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Mexican-Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 packet (1 ounce) low-carb taco seasoning
1 cup water or low-sodium broth
8 ounces cream cheese, cubed
1/2 cup heavy cream
1 bag (12 ounces) frozen cauliflower rice
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped fresh cilantro, for garnish
Salt and pepper to taste
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it apart, until browned. Drain any excess grease.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the taco seasoning over the meat mixture and stir to coat. Pour in the water or broth. Bring the mixture to a simmer.
Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the meat mixture, creating a creamy sauce.
Stir in the heavy cream.
Add the frozen cauliflower rice to the skillet. Stir well to combine everything and allow it to heat through for about 5 to 7 minutes, until the cauliflower rice is tender.
Stir in half of the shredded cheese until melted. Season with salt and pepper as needed.
Remove the skillet from the heat. Sprinkle the remaining shredded cheese over the top. Cover the skillet for 2 minutes to allow the cheese to melt fully.
Garnish with fresh cilantro before serving.
Notes
For a spicier flavor, add 1/4 teaspoon of cayenne pepper with the taco seasoning.
If you do not have cream cheese, you can substitute it with 1/2 cup of full-fat sour cream added at the very end, off the heat.
Use pre-riced cauliflower to save preparation time.