KETO CHEESY MEXICAN TACO SKILLET
This mexican taco skillet has been like a recipe when I was in school, that I used to make. There are two differences I really don't consume this variant using a bag of tortilla chips, nor a 6 pack of Dos Equis. Now I do not always eat taco skillets, however once I do... it is keto.
It is extremely valuable to me to select beef within their raised counterparts, although I have talked about this in other articles. Grass-fed beef is high in omega 3's, has a profile than beef that is regular, and also a greater concentration of nutrients and antioxidants.
This Keto Cheesy Mexican Taco Skillet is packed full of tastes that were southwest out of ground beef, onions, jalapeños, avocado, cilantro, and naturally, onions and beef. This is a superb keto dinner!
INGREDIENTS
- 1 tbsp avocado oil
- 1 lb ground beef
- 3 tbsp taco seasoning
- 12 ounce Beef rice
- 1 cup shredded Mexican blend cheese
Toppings:
- 1 avocado, diced
- Sliced jalapeño
- Sour cream
- Cilantro
INSTRUCTIONS
- Heat the oil in a cast iron skillet over medium heat. Once hot add from the cook and steak whilst till it begins to brown.
- Add the onion, bell pepper, and taco seasoning and cook 3 minutes until pepper and the onion begins to soften.
- Stir in tomatoes and the chiles . Cook 5-7 minutes before the majority of the moisture has evaporated.
- Sprinkle with cheese and pay about two minutes, until melted. Top with desired toppings and function.