One Pan Mexican Skillet | Easy Low Carb Dinner Recipe

 hello my friends its Danny and today I am showing you how to make a one pan

Mexican skillet when your food is this

clean and delicious you don't even need

a plate now as per your requesting this

is a low carb recipe that is keto

friendly paleo friendly and whole xxx

friendly plus it makes a great weeknight

family meal and it's also ideal for my

meal prep and please note that if you

are vegan or vegetarian I plan to give

you some options as well as we go

through the recipe so this recipe really

can be tweaked to work for all different

and dietary styles now if you like this

type of recipe make sure that you check

out my playlist for easy weeknight

dinners because this way you can have an

arsenal of recipes just like this one

that will help you to keep on feeling

good when life starts to get busy and

also make sure to give this video a big

thumbs up because that really helps me

know what you guys are looking for as

well now whenever I make skillet meals

like this I like to prep all of my

ingredients upfront because once you get

to the stove and start cooking the whole

thing goes very quickly so the first

thing that I need today is 1/2 of a

large red onion chopped up if you had a

small onion you could go ahead and use

the whole entire thing then I have 3

cloves of garlic you just want to give

them a nice fine chop as well and 2 bell

peppers now I'm using a green pepper and

an orange pepper I just like to use the

variety of colors because it makes the

dish more beautiful and you have to

remember that we do eat with our eyes

first so the more beautiful the dish is

the more delicious the entire eating

experience will be so my favorite way to

a chop a pepper is to first slice off

the pepper cheeks so you're basically

taking off the four sides of the peppers

and don't forget at the bottom so it's

five pieces and then just go ahead and

cut them into strips turn them

horizontally and cut back the opposite

way just like a checkerboard and you'll

get a nice chopped up pepper and then

the only other ingredient that I'm

prepping is my corn and that's because I

just happen to have some leftover corn

on the cob in the refrigerator so I'm

just slicing the kernels right off the

cob and using those for the recipe if

you didn't have leftover corn you could

certainly use some frozen corn or even

some canned corn if that's what you have

all three would work perfectly fine

so now let's get over to the stove and

start cooking so I've got a nice big

non-stick skillet that I'm heating up

over a medium heat and to that I'm gonna

add just about a tablespoon of olive oil

once that olive oil is heated through

you're ready to add in the onion and the

garlic give that a pinch of salt and

then give it a quick stir and I just let

this go for about four or five minutes

the salt is going to help to pull the

liquid out of the onion which is going

to help cook more efficiently and once

you start to see the onion turn to that

translucent color then you know you're

ready for the next step so I just push

the veggies over to the side and in goes

my meat I have one pound of grass-fed

ground beef here so I get that into the

pan I give it a little more salt a

little more pepper and I'm adding three

heaping tablespoons of taco seasoning

here now I have a recipe that you can

make the taco seasoning from scratch and

I will leave that down in the

description box below but you're

certainly welcome to use store-bought

as well and then using a wooden spatula

I'm just gonna start to break my meat up

you just want to get it into crumbles

and this is why I like to season it now

because it gets all the seasoning

infused with the meat while it's cooking

and feel free to pull the veggies into

the mix just go ahead and keep breaking

this down until you have small crumbles

and then we're gonna let it brown in the

pan now as most of you know the majority

of the meat that I'm using these days I

am getting from a company called butcher

box they deliver high quality meat right

to your door and they offer anybody in

the clean and delicious community $20

off their first box plus a package of

free again so I will leave that

information for you down in the

description box below if you want to

check it out now for all of my vegans

and vegetarians and you do have options

here you can sub in a couple different

cans of beans here like a can of black

beans and a can of pinto beans or kidney

beans or you could buy those vegetarian

crumbles that you find in the freezer

department at the grocery store and you

would sub that in for the meat so that

you could swap this dish to work to your

dietary preferences okay so many options

we can make them all work so once the

meat is browned like I have here you can

see it's all broken down into small

crumbles it's browned up then you are

ready for the next ingredient and what I

have here is two four cups or 16 ounces

of rice cauliflower now I have got to

tell you

I suggest either buying it frozen or

buying it pre rice in the produce

section because trying to rice your own

cauliflower while ez is rather tedious

and it really kind of defeats this whole

easy weeknight dinner it really will add

a lot of time to the process so get that

into your pan along with those bell

peppers and then I have one can of

fire-roasted diced tomatoes right over

the top and then a can of low-sodium

chicken broth again vegans and

vegetarians feel free to swap in some

vegetable broth here or you can even use

water give one more sprinkle of salt and

pepper we want to season all of the

layers as we go and then I'm just gonna

gently stir this bring all of those

ingredients together turn the heat up

just a little bit pop the lid on and let

this simmer for about ten minutes really

what you're looking for is for the

cauliflower to become nice and tender I

find it takes about ten minutes just

play with it until you have it right

where you want it but a good indicator

that your cauliflower is ready is that

you're gonna notice that it goes from

bright white to really soft almost

translucent color just like this then

I'm just gonna get that corn into the

pan if it was frozen you would want to

let it simmer in there for a minute or

two just to get that frozen edge off of

it mines room temperature so I just

sprinkle it in if you are super strict

keto you can of course skip the corn and

add any other non starchy veggie that

you prefer but the corn does give it a

really nice sweet flavor and then I just

top it off with the cheese so I have

some shredded Mexican cheese here it's a

combination of cheddar and Monterey Jack

cheese I do about a cup right over the

top and then you're just going to pop

your lid on shut your heat off and let

that sit for about two minutes just

until the cheese has melted on top of

all of the goodness

[Music]

now this meal is completely satisfying

and a super hearty and delicious just

the way it is that is so easy to be so

good so much flavor you guys are going

to love this one a lot of times when the

kids are eating I will serve it along

with some wraps so that they can make

little burritos or little tacos with it

if they want or I might put some corn

chips on the table with some guacamole

so they can kind of scoop in dip as they

go because I do find that kids get more

excited about eating when they can kind

of play with their food so there are so

many options you can do with this and

like I mentioned at the beginning if you

are into meal prep this would be a

brilliant dish to make ahead of time and

then store it in two separate containers

so you could have it for easy lunches

and dinners during the week and if you

haven't already please take a moment to

subscribe like and share this video with

anybody else

you know who wants to cook more eat well

and feel great thank you guys so much

for watching I'm Danny's fees and I will

see you back here next time with some

more clean and deliciousness Cheers

a one pan Mexican skillet it's on the

top right now as per your request keto

friendly paleo friendly and whole 30 so

I've got a nice big non skit