This one pan, ready in 30-minutes LOW CARB MEXICAN SKILLET featuring Palmini rice is a must make! It’s a no fuss dish that’s perfect for a busy weeknight, or great for meal prepping.
The Palmini hearts of palm rice replaces traditional rice, keeping this meal low carb. One of my favorite things about cooking with Palmini is that it takes on the flavor of whatever you’re cooking. It’s also very easy and quick to prepare, so it saves you a ton of time in the kitchen!
And as always, shred your cheese fresh off the block. It melts better and tastes better. I cannot stress this enough!
*We get 20% off our first order of Palmini with code JAYME20 here!*
INGREDIENTS
1 lb ground beef
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
1 tsp fresh garlic, minced
2 tsp cumin
1 tsp salt, more to taste
1 tsp chili powder
1 tsp smoked paprika
1 tsp fresh ground black pepper
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire roasted diced tomatoes, drained
1 (4oz) can diced green chiles
1/4 cup fresh lime juice
2 packages Palmini rice, rinsed
1/2 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Optional Toppings: lime squeeze, fresh cilantro, avocado, sour cream, green onions, salsa, jalapeño slices
HOW TO MAKE
-Add ground beef, onion, and bell pepper to a large skillet over medium high heat.
-Once ground beef is cooked through, drain excess grease if needed.
-Stir in garlic and spices. Cook for 1 min.
-Add in corn, black beans, tomatoes, chiles, and lime juice. Stir to combine.
-Rinse Palmini rice according to package directions.
-Stir in Palmini rice.
-Sprinkle cheese on top, and turn oven on to broil.
-Place skillet in oven for 2-4 mins, until cheese is melted.
-Serve warm with desired toppings.