Here’s a quick, simple keto recipe involving ground beef and jalapeños. Yes, those jalapeños are making another appearance because I still have about a half gallon left from the gargantuan bottle I got at Costco.
Anyway, I’ve discovered the heat and vinegar infusion from the jalapeños gives the ground beef a really good flavor. So here goes one of the easiest recipes ever.
Ingredients for keto beef jalapeño skillet
1 lb ground beef ½ onion, chopped ½ cup nacho sliced jalapeños (remove seeds) 1 tsp salt ½ tsp garlic powder 8 oz grated cheddar cheese Sour cream for garnish (optional)
In a medium skillet, brown the onion and jalapeños in oil or bacon fat. Chop the jalapeños up as they are cooking (or before if you prefer).
Add the ground beef and season with salt and garlic powder.
Stir all the ingredients together and cook until the hamburger is done.
Spread the cheese on top.
Put the skillet in the oven and bake at 375 degrees for 20 to 30 minutes, or until cheese is melted.
Dinner is ready! Add sour cream if desired.
This makes four servings for me and is a good recipe for meal prep or freezing for later.
I love keto jalapeño poppers but they’re kind of a pain to make. And I love chicken but sometimes it gets a little boring. So I decided to put the two together in a casserole using shortcuts that eliminate the hassle.
All the ingredients combine together beautifully and yet the individual flavors don’t get lost. You can still taste the jalapeños, the cheese, the bacon and the chicken. And it’s so rich and filling, a modest serving will keep you satisfied for hours.
Shopping for ingredients
I decided the biggest shortcut would be to use a rotisserie chicken so off to Costco I went. (Leftover turkey would also work well in this recipe.)
After picking up the chicken, I went over to the produce section for the jalapeños. How can this be—no jalapeños! Rather than go to another store, I decided to get the next best thing which was the biggest jar of sliced jalapeños I’ve ever seen. This turned out to be shortcut #2.
I almost succumbed to shortcut #3 by buying a bag of crumbled bacon at Costco, but I decided to cook my own.
Chicken jalapeño popper casserole recipe
18 oz cooked chicken, cubed 12 oz bacon, cooked and chopped 6 large jalapeños, roasted and chopped, or 1 cup sauteed nacho sliced jalapeños, chopped (Save a few jalapeño rings for the topping) 1 cup grated cheddar cheese + extra for topping 8 oz cream cheese, softened ½ cup sour cream ½ cup chicken stock or water 2 tsp chili powder 1 tsp cumin 1 tsp paprika Salt and pepper to taste
8×8 inch baking dish, greased Combine ingredients as follows and bake at 375 degrees 30 to 40 minutes Serves 6
Assembling the casserole
If using fresh jalapeños, cut in half, remove seeds, add a little oil. Roast on a baking sheet in the oven at 375 degrees for about 25 minutes.
If using jarred jalapeños, rinse and dry them, then saute in butter until soft. Save a few rings for the topping and chop up the rest.
In a large bowl, combine cream cheese, sour cream and spices.
Then stir in the cheese.
Mix in the chicken broth or water to thin it out a little.
Mixture should be quite loose.
Add cubed chicken, chopped bacon (reserving some for topping) and all the chopped jalapeños.
Pour mixture into greased baking dish and top with a little extra cheese.
Sprinkle on reserved jalapeño slices and reserved bacon.
Bake at 375 degrees for 30 to 40 minutes, or until bubbly.
Faster than you can say “DiGiorno” you can make yourself a low carb pizza. Okay not that fast, but faster than you can heat up the oven for that frozen pizza. My skillet pizza only takes ten minutes from start to finish. That means I can satisfy my pizza craving any time I want. And because it’s low carb and high protein, it fits into my keto diet.
This pizza uses a low carb tortilla for the crust which is only 6 net carbs. I like using Mission Carb Balance low carb tortillas.
The next most carby ingredient is the sauce.
Sometimes I make my own from tomato paste which is really low carb. But most of the time I use the lowest carb sauce I can find (that doesn’t cost an arm and a leg). Surprisingly, Great Value marinara sauce has 6 net carbs per ½ cup serving. I only use 2T for the pizza so that comes in at 1.5 net carbs.
The next macro I like to focus on is protein. Altogether with the toppings I’ve chosen, this pizza has around 30 grams of protein, the minimum for muscle protein synthesis. You can read more about that here.
What you need to make low carb skillet pizza
10 inch skillet with lid 1 pat of butter 2T marinara sauce 1 oz grated mozzarella 1 oz grated cheddar ½ oz grated asiago 16 slices of pepperoni (1 serving of Great Value pepperoni) Olives (optional)
Watch my video to see how I make low carb skillet pizza
How to make a keto skillet pizza in 10 minutes
Heat up the skillet over medium heat.
Add the butter and put the tortilla on top.
Spread the sauce over the tortilla.
Cover with all the cheese.
Top with pepperoni and olives.
Cover the skillet and turn the heat down to low.
Set the timer for 8 minutes.
And presto! Your crispy thin crust pizza is ready to eat!