It doesn’t get better than this: low-carb, 1 pan, ready in 30 mins

Directions:

1. Preheat the oven to 350°F (175°C).
2. Place a large oven-safe skillet over medium-high heat.
3. Add the olive oil and ground meat, crumbling and sautéing until almost fully browned.
4. Drain excess liquid from the skillet.
5. Add taco seasoning, diced onion, bell pepper, and chili. Sauté until vegetables are softened.
6. Stir in diced tomatoes and frozen cauliflower rice. Bring to a simmer, stirring occasionally, for 8-10 minutes.
7. Sprinkle shredded pepper jack and cheddar cheese over the skillet.
8. Transfer the skillet to a high shelf in the oven and bake for 3-5 minutes, or until the cheese has melted and started to bubble.
9. Allow to cool slightly before serving.
10. Serve with optional cilantro, lime wedges, and sour cream.

Enjoy your Low Carb Mexican Skillet!