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Baked Southwest Skillet with Chipotle Cream
5 from 6 votes

Baked Southwest Skillet with Chipotle Cream

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

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 361 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound ground beef I use 85%
  • 3 cups cauliflower rice
  • 5 baby corn chopped (see notes, ears of
  • ¼ cup red bell pepper diced
  • ¼ cup onion diced
  • 1 jalapeno pepper minced
  • 1 ½ cups cheddar cheese shredded
  • 1 chipotle pepper in the can chopped, smoked
  • ⅔ cup tomato I used Campari, quartered
  • ¼ cup cilantro chopped, fresh
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin ground
  • 1 teaspoon tomato paste
  • 1 clove garlic minced
  • ¾ cup chicken stock see my homemade chicken stock recipe here
  • lime juice and zest of 1
  • 1 tablespoon olive oil
For the Chipotle Cream
  • ½ cup sour cream
  • ½ chipotle pepper in the can chopped, with 1 teaspoon of the juice, smoked
  • lime juice fresh, squeeze of
Optional Garnish:
  • scallions thinly sliced
  • cilantro chopped, fresh
  • avocado

Instructions

    Cup of Yum
  1. 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.  
  2. 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. 
  3. Add the cauliflower rice and ground beef back in and mix. Stir in the baby corn, tomatoes, cilantro, lime juice and zest.  Mix in ½ cup of cheddar cheese.
  4. 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.
  5. 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!

Nutrition Information

Calories 361kcal (18%) Carbohydrates 8g (3%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 12g (60%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 8g 3%
Protein 24g 48%
Fat 27g 42%
Saturated Fat 12g 60%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.