Low Carb Taco Skillet

Let’s Get Started

We fired up the Pit Boss and opened up the flame broiler for direct heat, perfect for cast iron cooking. Set the temp to around 350°F and let’s get cooking.

Ingredients:

• 2 lbs lean ground beef
• 1/2 cup diced tomatoes
• 1/2 cup chopped yellow onion
• 1 cup bell peppers, chopped
• 1 packet taco seasoning
• 2–3 tablespoons cream cheese (optional but adds a creamy touch)
• 1/2 cup beef broth
• 1 small can diced green chiles
• 1 cup shredded Mexican-style cheese
• Fresh cilantro and sour cream for garnish
• Low-carb tortillas (or regular if you’re not watching carbs)

Instructions:

1. Brown the Ground Beef
   Start by browning your ground beef in a cast iron skillet directly over the open flame of the Pit Boss. I usually go 80/20 for flavor, but today we used lean beef to keep it low carb. If you’re using higher-fat meat, go ahead and drain it once it’s cooked.
2. Add the Veggies
   Toss in your chopped onions, tomatoes, and bell peppers. Stir it up and let them start to soften. The smell at this point is already amazing.
3. Season It Up
   Add a full packet of taco seasoning and mix it in well. Now here comes the twist—cream cheese. We had some leftover, and it worked out perfectly. It adds a rich, creamy texture that really takes this skillet to the next level.
4. Mix in Green Chiles & Beef Broth
   Add a can of diced green chiles and about 1/2 cup of beef broth. Let it simmer for a bit until the flavors come together and most of the liquid has cooked off.
5. Top with Cheese & Let It Melt
   Sprinkle a generous handful of Mexican-style shredded cheese over the top. Let it melt down into all that seasoned beef and veggies.
6. Garnish & Serve
   Finish it off with some fresh chopped cilantro and a dollop of sour cream. I served mine in a warm low-carb tortilla, but it would be great over nachos too.