Aunt Rocky’s Mexi-Skillet Stew (LCHF)

Brown ground beef in a large skillet, breaking up into smaller clumps. Do not drain.

Once beef is browned, add garlic and cook 1 minute more. Add taco seasoning, salt, pepper, crushed red pepper flakes, flax meal, Rotel (with liquid), salsa, water, and 1/2 of the grated cheese (helps with flavor and thickening). Mix together, and cook a couple of minutes until sauce begins to thicken. Taste to see if any additional seasonings are needed.

Add cauliflower and zucchini to skillet. Bring to a boil, reduce heat to medium-low, cover and simmer for 15–20 minutes, or until cauliflower is just fork-tender. Don’t cook too long or the vegetables will get mushy.

Divide into medium-sized serving bowls, and top each bowl with toppings: remaining cheese, diced avocado, red onion, sour cream, and cilantro. Don’t leave off the toppings. They complete the flavor profile and make the dish more filling.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 511, Total Fat 34 g, Saturated Fat 14 g, Sodium 716 mg, Potassium 952 mg, Total Carbohydrate 13 g, Dietary Fiber 5 g, Net Carbs 8 g, Sugars 4 g, Protein 39 g. Macros: 62% fat, 32% protein, 8% carbs.

© March 15, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.