Skillet Taco (very low carb)

Source

Ingredients

Display units in Metric

1	tbsp	avacado oil
1	lb	Ground Beef
¹⁄₂	medium	white onion
¹⁄₂	large	red bell pepper diced
1	can	green chiles
3	tbsp	taco seasoning
2		roma tomatoes seeded and diced
12	oz	cauliflower rice
4	sprigs	cilantro
1	cup	shredded mexican blend cheese

Cauliflower rice: Use the grater blade or shredding disc in the food processor or grate by hand with a box grater. Cut the head of cauliflower into large pieces and then grate it on the course shred (largest) side of the grater to rice it.

Heat oil in a large cast-iron skillet over medium-high heat, then add in beef and stir occasionally with a wooden spoon until brown.

Add in onion, bell pepper, and taco seasoning and for cook 3 more minutes.

Stir in green chilies and tomatoes along with cauliflower rice. Cook 5-7 minutes until moisture is gone.

Sprinkle with cheese and cover until melted, about 2 minutes. Add toppings of choice (avocado, sour cream, cilantro, or jalapeno).

Cauliflower rice: Use the grater blade or shredding disc in the food processor or grate by hand with a box grater. Cut the head of cauliflower into large pieces and then grate it on the course shred (largest) side of the grater to rice it.
Heat oil in a large cast-iron skillet over medium-high heat, then add in beef and stir occasionally with a wooden spoon until brown.
Add in onion, bell pepper, and taco seasoning and for cook 3 more minutes.
Stir in green chilies and tomatoes along with cauliflower rice. Cook 5-7 minutes until moisture is gone.
Sprinkle with cheese and cover until melted, about 2 minutes. Add toppings of choice (avocado, sour cream, cilantro, or jalapeno).

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