Southwest Ground Beef & Rice Skillet

Summary: This is a quick and easy weekday recipe for a cheesy beef dinner with vegetables and avocado. Only one pan is needed and it takes only 30 minutes to cook and cook. With delicious Southwest flavors, it's a family favorite among low-carb dinners and keto beef.


  • 1 pound ground beef (Note 1)
  • 1.5 cups cauliflower rice (Note 2)
  • 1 red pepper, finely chopped
  • 1 cup dice Red onion (Note 3)
  • 1/2 cup corn (Note 4)
  • 1 (8 ounces) can tomato sauce (1 cup)
  • 1 cup shredded cheddar cheese
  • 1 large avocado, finely chopped
  • 1 tsp table salt
  • 1/4 tsp land cayenne (Note 5)


  • Cook beef: Heat large high-sided pan (note 6) over medium-high heat until warm, a few minutes. Add ground beef, and cook until browned and crumbly, stirring constantly to break it apart, for a few minutes. Store beef and fat in the pan (note 7).
  • Boil Veggies: Stir in the paprika, onion, salt and cayenne until well mixed, about a minute. Stir in cauliflower rice and tomato puree, cook until the rice is tender for a few minutes.

  • Add finishing and server: Turn off the heat. Stir in corn. Gradually spread cheese slices on the pan as you stir them in until melted. Stir in avocado cubes and serve (note 8).


Makes 5 servings
Amount per Serving (1.75 cups):
calories 420 (57% from fat)
Total fat 27g 41%
Saturated fat 10 g 50%
cholesterol 104 mg 35%
sodium 490 mg 20%
Not Carb 8.5 g
Total carbohydrate 13.5 g 5%
Dietary fiber 5g 19%
Sugars 5.5 g
protein 31g



(1) Ground Beef. I use 80% lean. Don't have beef? Use ground turkey or pork. (2) cauliflower rice. Same as 6 ounces weight. You can use fresh or frozen. To prepare cauliflower rice, it is easiest to buy bags of cauliflower flowers in production or freezer access to American grocery stores Рless work than tearing cauliflower flowers by hand. (3) Red onion. About 1 small or 1/2 large onion. You can replace this with your favorite onion type. (4) Corn. You can use fresh or frozen. (5) Cayenne. This amount results in a barely spicy dish or mild at best. Adjust as needed to match your preferences. (6) Pan. I use a 12-inch stainless steel bowl with 3-inch high sides with a 5-quart capacity. I add no oil to lubricate the pan. (7) Reservation of fat. I keep the fat in the pan while cooking the vegetables in the next step. If you use ground beef that is less than 80% lean, you can drain some of the fat before cooking the vegetables to avoid an excessive fat finish. (8) Serving. Serve this dish with a dollop of cr̬me fraiche, low carb tortillas (like the Mission brand), crispy fried jalape̱o slices or low carb jalape̱o poppers. If you have leftovers, cover and store them in the refrigerator. Reheat using the microwave. (9) Number of servings. You can halve or double the ingredients proportionally. If you cut the recipe in half, use a smaller 10-inch pan. If you have doubled, use a 6-liter pot and you may need to increase the cooking times a bit. div {padding-right: 0! important; padding-bottom: 10px} .ml-form-formContent.horozintalForm .ml-button-horizontal {width: 100%! important} .ml-form-formContent.horozintalForm .ml button -horizontal.labelsOn {padding-top: 0! important}}))> .

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