Low Carb Cheesy Mexican Beef Taco Skillet

This popular Mexican styled dish is incredibly easy to make, delicious to eat and pretty ideal for all low carb eaters. Plus, it can be served in just under 30 minutes!

I'm both a big Mexican & egg lover, so when I get to combine two of my favourite things together, magical things start to happen. This recipe Is the perfect go-to dish when you fancy something cheesy and packed full of flavour and thankfully, it's really easy to put together too. Midweek recipe? Oh yes, I've got you sorted!

Close up of our low carb cheesy Mexican beef taco skillet

Famously, Mexican dishes like these are typically called skillets - the idea being that you can dig in and enjoy straight from the pan.

This low carb cheesy Mexican beef taco skillet consists of mince meat, peppers, onions, green chillies, spinach, taco seasoning and of course, cheese. If you wish to omit the beef for something else, then feel free to use turkey, pork or chicken mince instead.

I also love to mix things up a little with this dish too. Feel free to serve it with homemade salsa, guacamole and perhaps even get a little creative with your cheese topping.

While this dish is considered low carb, it tastes anything but healthy. Which is why I love it so much! Feel free to serve with cauliflower rice or some side salad.

Enjoy!

 

Low carb cheesy Mexican beef taco skillet

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 20-25 minutes
Servings: 2

Ingredients

  • 500g organic beef mince
  • 1 white onion
  • 2 bell peppers
  • 1 small green chilli, diced
  • 1 can organic chopped tomatoes
  • 2 handfuls of spinach
  • Salt and pepper, to taste
  • 1 1/2 cups cheddar cheese, grated
  • 2 handfuls of spring onions

Taco seasoning

  • 1 tbsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chilli flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cuming
  • Good pinch of salt and pepper

Method

Begin by oiling a pan and bring to medium heat. Add the beef mince and cook until browned. Drain any excess liquid.

Add the onions and pepper to the mince and cook for an extra 5 minutes or until the vegetables begin to soften.

Add the chopped tomatoes, stir and add the taco seasoning. Bring to a simmer and cook for a further 5 minutes. Add the spinach, stir and leave to wilt. Add the cheese on top and garnish with the spring onions and continue to cook until the cheese has melted.

Serve straight away.

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