Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 small jalapeno, seeded and minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 2 tbsp low-carb taco seasoning
  • 2 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet or heavy-bottomed non-stick pan until it shimmers.
  2. Add the ground beef in a flat layer and sear undisturbed for 3-4 minutes until a deep brown crust forms. Break the meat apart with a spatula and cook until no longer pink.
  3. Push the beef to the sides of the skillet to create a center well. Add the diced onion, bell pepper, and jalapeno. Sauté for 4-5 minutes until onions are translucent and peppers have softened.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the drained fire-roasted tomatoes and taco seasoning. Reduce heat to medium-low.
  6. Fold in the softened cream cheese, stirring until the sauce becomes a smooth, creamy glaze that coats the beef.
  7. Sprinkle shredded cheddar cheese evenly over the top. Cover the skillet with a lid for 1-2 minutes, or until the cheese is fully melted and bubbling.