This KETO MEXICAN SKILLET RECIPE starts with seasoned beef, cauliflower rice, and plenty of bold, Mexican flavors. This dinner is quick to get on the table and the family will enjoy it too!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
It doesn’t matter what I throw at my kids for dinner as long as ‘Mexican’ is in the name and we’ve used our keto taco seasoning in the dish. I know they’ll eat it and I know they’ll love it.
The family just loves big, bold Mexican inspired dishes and I love to cook them. The flavors always satisfy and our very American-style Mexican dishes are always delicious. Maybe not authentic, but definitely tasty and always a crowd pleaser!
This time we’re sharing a recipe for a cheesy cauliflower rice skillet meal that’s loaded with seasoned beef.
I love this recipe because it’s so simple – it calls for every day ingredients that you probably have stocked (save for one special ingredient – more on that below), like ground beef and frozen cauliflower rice. Plus, this one is ready in less than 30 minutes and you can’t beat that!
This is a one pan meal, much like our garlic butter chicken & asparagus. Love recipes like this!
Ingredients Needed:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Ground Beef – We like to use lean beef in our recipes.
Taco Seasoning – Our homemade blend is amazing, but you could also use a packet.
Cauliflower Rice – Grab a bag of the frozen stuff. It’s perfect in this recipe.
Salsa – We like to use our keto salsa in this recipe.
Tomato Bouillon – This is the one ingredient that you may not already have on hand. You can leave it out, but it’s the secret ingredient that seriously makes the flavors explode. Highly recommend. We order on Amazon and keep a couple of backup jars in the pantry. It’s THAT good.
Monterey Jack – We like to grate our own.
Cilantro – Leave this out or swap for parsley, if you must.
How to:
Cook the Meat: Add your beef to a skillet and crumble it up as it cooks. We tend to cook with lean beef, so there isn’t any fat to drain off, but go ahead and drain the grease if needed.
Season the beef with taco seasoning and water and let that cook for about 5 minutes. This will help the meat be more tender and flavorful as it will soak up that flavor while it simmers.
Cook the Rice: Add the cauliflower rice, salsa, and tomato bouillon to the skillet with the beef. Stir in 1/2 cup of water. Cover the pot and let cook for about 5 minutes and then remove the lid and cook until the liquid has evaporated. It doesn’t take long!
Top it Off: Stir the cheese into the dish until it’s nice and melty. We use monterey jack, but pepper jack adds a nice kick, if you like a bit of spice.
Sprinkle the cilantro over the top and prepare to dig in!
Is the tomato bouillon necessary?
I hate recipes that call for a random ingredient, but in this case, tomato bouillon is worth it! It adds so much rich, savory flavor to this dish.
I can’t find it in my local stores, so we stocked up from Amazon and always have a couple of jars in our pantry.
We use this as a seasoning in many recipes – I know it’s meant to make a broth, but it works well as a seasoning too. Sprinkle on roasted veggies or chicken, add to taco seasoning, use it anywhere you want a big punch of flavor.
Don’t want to buy it? You can try using 2 tablespoons of tomato paste + salt to taste as a replacement.
More recipes like this:
- Mexican Shredded Beef
- Keto Burrito Bowl
- Keto Taco Salad
- Low Carb Street Corn
- Chicken Fajita Soup
- Chicken Zucchini Enchiladas
Keto Mexican Skillet
Ingredients
- 1 1/2 pounds lean ground beef
- 4 tablespoons homemade taco seasoning
- 16 ounces frozen cauliflower rice
- ¼ cup salsa
- 2 teaspoons tomato bouillon
- ¾ cup shredded monterey jack
- Cilantro for garnish
Instructions
- Brown the beef in a medium skillet over medium heat, crumbling the meat as it cooks. Once browned, drain the grease.
- Add the taco seasoning to the beef along with ¼ cup of water. Stir to coat the meat and let cook for 5 minutes.
- Add the frozen cauliflower rice, salsa, and tomato bouillon to the skillet along with 1/2 cup of water. Stir well to combine.
- Cover and cook for 5 minutes. Remove lid and continue cooking, stirring occasionally, until the liquid has mostly evaporated, about 5 more minutes.
- Stir in the cheese until melted.
- Sprinkle with cilantro before serving.
Rebecca says
This is a yummy, simple dinner. I added steamed broccoli for something green, maybe will put wilted spinach it in next time. Second for the watch out for MSG – yeah the FDA says it’s “safe” but pretty much everyone I know reacts badly to it, so bought some tomato paste and will be spicing that up myself. Adding a very small pinch of asafetida powder gives it that umami taste.
Karly Campbell says
Sounds delicious with broccoli!
Debbie says
This looks delicious . I’m always looking for ways to use caulirice so will def try this. The tomato bouillon ingredients have cornstarch And sugar listed so I’m going to try with the paste
Karly Campbell says
Hope you enjoy!
Tracey Nauright says
I was so excited to see this recipe, but I’m so surprised that you would suggest tomato bouillon which has MSG in it. That ingredient is a hard no for me. Do you have a suggestion for a replacement?
Karly Campbell says
Hi Tracey! I don’t try to avoid MSG as it has been recognized as generally safe by the FDA and I’ve not found any scientific evidence to state otherwise. That said, there is a blurb in the post about substituting the bouillon with tomato paste.
Tracey says
Thank you so much. I always hit the jump to recipe button… can’t wait to make this now. I love the skillets!!!!