Keto Beef Burrito Skillet

I threw this together in one skillet, and the result was exactly what I love about easy weeknight meals: bold, savory, cheesy, and no pile of dishes afterward. The seasoned beef and veggies cook down beautifully with the cauliflower rice, then everything gets finished with melted cheese for that perfect burrito-style finish. 🤤

It’s a delicious low-carb dinner that feels hearty enough to satisfy a serious Mexican food craving. And because everything comes together in one pan, it’s the kind of keto meal I’d happily make again on a busy night.

Servings: 5

Ingredients

• 1 lb ground beef (454 g)
• ½ onion (about 75 g), chopped
• ½ red bell pepper (about 75 g), chopped
• ½ green bell pepper (about 75 g), chopped
• 2 tsp minced garlic (6 g)
• 2 tsp chili powder (5 g)
• 2 tsp ground cumin (4 g)
• 1 tsp paprika (2 g)
• Cayenne pepper, to taste
• 1½ cups cauliflower rice (about 160 g)
• ½ cup Rotel, drained (about 120 g)
• 1 cup fiesta blend shredded cheese (about 113 g)
• Salt and black pepper, to taste
• 5 zero-carb street taco tortillas (about 125 g), cut into strips

Directions

1. Heat a large skillet over medium-high heat. Add the ground beef, onion, red bell pepper, and green bell pepper. Cook until the beef is browned and the vegetables have softened. Drain any excess fat.
2. Lower the heat to medium. Add the garlic, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for about 1 minute, stirring to distribute the seasonings.
3. Add the cauliflower rice and drained Rotel. Stir everything together and cook for 2 minutes.
4. Fold the tortilla strips into the beef mixture until evenly distributed.
5. Sprinkle the fiesta blend cheese over the top. Turn off the heat and let the skillet sit until the cheese has melted.
6. Serve warm.

Macros

Per serving:

• Calories: 381
• Fat: 27.5g
• Protein: 24.8g
• Total Carbs: 15.2
• Net Carbs: 5g
• Fiber: 10.2g