🥑 Low Carb • 🍳 One Pot • ⏱️ 30 Minute Meal

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6

Ingredients

• 1½ pounds lean ground beef
• 1 tablespoon olive oil (if needed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (10-ounce) can Rotel Original, undrained
• 1 (4-ounce) can diced green chiles
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup beef broth
• 4 ounces cream cheese, softened
• 1 cup heavy cream
• 1½ cups freshly shredded Mexican blend cheese
• ¼ cup chopped fresh cilantro

Optional Toppings

• Sliced jalapeños
• Sour cream
• Diced avocado
• Chopped green onions
• Crushed pork rinds for crunch
• Fresh lime wedges

Instructions

1. Heat a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
2. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if needed.
3. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the Rotel, green chiles, and beef broth. Bring to a gentle simmer and cook for about 3 minutes.
5. Reduce the heat to low. Stir in the cream cheese until smooth.
6. Slowly pour in the heavy cream and simmer for 2–3 minutes.
7. Add the shredded Mexican cheese a handful at a time, stirring until completely melted and creamy.
8. Sprinkle with fresh cilantro and your favorite toppings before serving.

Texas Girl Tip 🤍

Serve this skillet over cauliflower rice, roasted broccoli, zucchini noodles, or even shredded lettuce for an easy taco-style bowl. Leftovers are just as delicious the next day and reheat beautifully.

Estimated Nutrition (per serving)

• Calories: ~510
• Protein: ~31g
• Net Carbs: ~7g
• Fat: ~39g
• Fiber: ~2g