Recipes

20-minute Mexican Burrito Skillet

What’s better than a TASTY one-pot meal ready in under 20 minutes? No objections here! This is also one of the EASIEST ways to sneak in those pesky veggies that you don’t know what to do with! Not to mention, you can customize this recipe for a training day or rest day!

Yield/Serving

7

Macros

Serving Size: 1 heaping cup (using 94/6% lean ground turkey)
  • Protein - 16.3 g
  • Carbs - 7.6 g
  • Fat - 10.3 g

Ingredients

  • 1 tbsp olive oil
  • 1 lb. natural lean ground meat of choice - I used 96/4 turkey
  • 1/2 medium white onion, chopped
  • 1 yellow or red bell pepper, chopped
  • 2 tbsp gluten free taco seasoning (homemade: 1.5 tsp chili powder, 1 tsp cumin, 1/2 tsp onion powder, 1/2 tsp garlic, 1/2 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper)
  • 1 cup organic diced tomatoes, no salt added
  • 12 oz. riced cauliflower ~ 4 cups
  • 1/2 cup beef or chicken both, low sodium
  • 2 oz. organic shredded cheese of choice (I recommend a mexican blend or raw milk cheddar)
  • Garnishes - avocado, black olives, green onions

Cooking Utensils

  • large non-stick skillet
  • cutting board

Directions

  1. In your large skillet, heat 1 tbsp olive oil on medium heat. Sauté ground meat until mostly cooked through (a little pink).
  2. Add the bell pepper and onion to the skillet and continue to sauté the mixture until fully cooked. Stir in the taco seasoning.
  3. Add the diced tomatoes and riced cauliflower and mix until well combined. Add the broth and mix again.
  4. Turn the heat to low/medium and allow the meat mixture to simmer for 5-8 minutes until the cauliflower has softened.
  5. Remove from the heat and add the shredded cheese! Top with your favorite garnishes!

For a training day: serve with a side of roasted sweet potatoes or spaghetti squash.

For a rest day: enjoy with sliced avocado and olives

 

Additional Information

Approximately 185 calories.

(~1 palm protein, 2 thumbs fat)

Calories may vary depending on brands of ingredients and substitutions.

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