Baked Southwest Skillet with Chipotle Cream – Keto and Low Carb

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A one pot southwest inspired meal that is loaded with flavor and served with a chipotle cream drizzled over the top!

This baked southwest skillet is such a breeze to make and absolutely packed with flavor!

I use my taco meat as the base, and add some fresh veggies, cover it with cheddar cheese and bake it in the oven.  You only need one pan to make this from start to finish!

Ingredients

1 pound ground beef (I use 85%)

3 cups cauliflower rice

5 ears of baby corn, chopped (see notes)

1/4 cup red bell pepper, diced

1/4 cup onion, diced

1 jalapeño pepper, minced

1 1/2 cups shredded cheddar cheese

1 smoked chipotle pepper (in the can) chopped

2/3 cup tomatoes (I used Campari), quartered

1/4 cup fresh cilantro, chopped

1 teaspoon smoked paprika

2 teaspoons ground cumin

1 teaspoon tomato paste

1 clove garlic, minced

3/4 cup chicken stock (see my homemade chicken stock recipe here)

Juice and zest of 1 lime

1 tablespoon olive oil

For the Chipotle Cream

1/2 cup sour cream

1/2 smoked chipotle pepper (in the can) chopped, with 1 teaspoon of the juice

squeeze of fresh lime juice

Optional Garnish:

Scallions, thinly sliced

Fresh cilantro, chopped

Diced avocado

Preparation

Preheat oven to 375F.

Heat a large oven-safe skillet to medium and add in the ground beef.

Cook until browned, then remove and set aside.

Add in the olive oil, red pepper, jalapeño pepper, onions, salt and pepper, then sauté for a few minutes.

Add in the garlic and sauté for another 20 seconds.  Add in the cumin, smoked paprika, chipotle pepper and allow to toast for 15 seconds.

Add in the stock and scrape up the brown bits on the bottom of the pan.

Stir in the baby corn, tomatoes, cilantro, lime juice and zest.

Add the cauliflower rice and ground beef back in and stir.  Mix in 1/2 cup of shredded cheddar cheese.

Top with the remaining cheddar cheese and bake for 25 minutes.  Then increase the temperature to 450F and bake an additional 5 minutes or until the cheese is slightly golden.

While the casserole is baking, mix the sour cream, chipotle pepper and lime juice.

Serve with a dollop over the top of each plate, along with sliced scallions, chopped fresh cilantro and/or avocado.

Note: Baby corn is prematurely harvested before it’s pollinated, and doesn’t have nearly as many carbs or sugar as adult corn and has a lot more fiber!  Baby corn has only 4 net carbs for the 5 ears used in this entire recipe.  The baby corn is optional, so you can certainly omit it and still have a great tasting casserole!

Makes 6 Servings

Macros: Fat 27 grams – Protein 24 grams – Carbs (net) 6 grams

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5 from 1 vote

Baked Southwest Skillet with Chipotle Cream - Keto and Low Carb

This baked southwest skillet is such a breeze to make and absolutely packed with flavor!  I use my taco meat as the base, and add some fresh veggies, cover it with cheddar cheese and bake it in the oven.  You only need one pan to make this from start to finish!

CourseMain Course

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Ingredients

• 1 pound ground beef - I use 85%
• 3 cups cauliflower rice
• 5 ears of baby corn - chopped (see notes)
• 1/4 cup red bell pepper - diced
• 1/4 cup onion - diced
• 1 jalapeño pepper - minced
• 1 1/2 cups shredded cheddar cheese
• 1 smoked chipotle pepper - in the can chopped
• 2/3 cup tomatoes - I used Campari, quartered
• 1/4 cup fresh cilantro - chopped
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon tomato paste
• 1 clove garlic - minced
• 3/4 cup chicken stock  - see my homemade chicken stock recipe here
• Juice and zest of 1 lime
• 1 tablespoon olive oil

For the Chipotle Cream

• 1/2 cup sour cream
• 1/2 smoked chipotle pepper - in the can chopped, with 1 teaspoon of the juice
• squeeze of fresh lime juice

Optional Garnish:

• Scallions - thinly sliced
• Fresh cilantro - chopped
• Avocado

Preparation

• Preheat oven to 375F.  Heat a large oven-safe skillet to medium and add in the ground beef.  Cook until browned, then remove and set aside.  Add in the olive oil, red pepper, jalapeño pepper, onions, salt and pepper, then sauté for a few minutes.  
• Add in the garlic and sauté for another 20 seconds. Add in the cumin, smoked paprika, chipotle pepper and allow to toast for 15 seconds. Add in the stock and scrape up the brown bits on the bottom of the pan. 
• Add the cauliflower rice and ground beef back in and mix. Stir in the baby corn, tomatoes, cilantro, lime juice and zest.  Mix in 1/2 cup of cheddar cheese.
• Top with the remaining cheddar cheese and bake for 25 minutes.  Then increase the temperature to 450F and bake an additional 5 minutes or until the cheese is slightly golden.
• While the casserole is baking, mix the sour cream, chipotle pepper and lime juice.  Serve with a dollop over the top of each plate, along with sliced scallions, chopped fresh cilantro and/or avocado.

Notes

Baby corn is prematurely harvested before it’s pollinated, and doesn’t have nearly as many carbs or sugar as adult corn and has a lot more fiber!  Baby corn has only 4 net carbs for the 5 ears used in this entire recipe.  The baby corn is optional, so you can certainly omit it and still have a great tasting casserole!

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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