30-MINUTE LOW CARB TACO SKILLET | 2-WAYS, THM S

“This recipe came together one busy night several weeks ago. It’s nothing different than countless other taco skillets I’ve made in my life, except for it being THM friendly."

- Oh Sweet Mercy

ground beef

Key Ingredient:

Ingredients:

– 1 pound ground beef (or other ground meat) – 1 cup shredded cheese (or more as desired), I use colby jack – 1 cup tomato sauce (8 ounce can) - 2 cups if using pasta – 1/2 cup salsa- 1 cup if using pasta – 1 teaspoon chili powder – 1 teaspoon ground cumin – 1/2 teaspoon granulated sweetener, optional – High mineral salt, to taste – 1 box Dreamfields Elbow Macaroni, cooked al dente – OR 2, 12-ounce packages frozen riced cauliflower

Ingredients:

OPTIONAL TACO TOPPINGS – Shredded lettuce or cabbage – Chopped onions – Chopped bell peppers – Black olives – Diced tomatoes – Sliced jalapenos – Taco or hot sauce – More shredded cheese – Sour cream or Greek yogurt – Chopped cilantro

1. If using pasta, start water boiling.

INSTRUCTIONS

2. Meanwhile, brown ground beef. Drain grease if needed.

INSTRUCTIONS

3. Add tomato sauce, salsa, and seasonings to cooked meat and mix well.

INSTRUCTIONS

4. Heat this mixture through until steaming, then add cheese and stir until melted.

INSTRUCTIONS

5. If using pasta, drain and add cooked pasta to this mixture and mix until well coated.

INSTRUCTIONS

6. If using riced cauliflower, add to meat mixture and stir well. Cook and heat several minutes until taco skillet is well heated throughout and cauli rice is at the level of tendernss you prefer.

INSTRUCTIONS

7. Serve with taco toppings, if desired.

INSTRUCTIONS

Enjoy!

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