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Low Carb Cheeseburger Skillet Meal Prep - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) ground beef (80–90% lean works well)
  • 1 tablespoon olive oil or avocado oil (if needed)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 cup chopped dill pickles (drained well)
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard (or Dijon)
  • 2 tablespoons sugar-free ketchup (or low-sugar ketchup)
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup beef broth (or water)
  • 6 ounces shredded cheddar cheese (about 1.5 cups)
  • 4 cups riced cauliflower (fresh or frozen)
  • 1 tablespoon butter (for the cauliflower rice)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

  1. Prep your ingredients: Dice the onion and bell pepper, mince the garlic, drain the tomatoes, and chop the pickles. Measure seasonings so they’re ready to go.
  2. Brown the beef: Heat a large skillet over medium-high. Add oil if your beef is very lean. Crumble in the beef and cook until browned, 6–8 minutes. Season lightly with salt and pepper.
  3. Render and drain: If there’s excess fat, drain most of it, leaving about a tablespoon for flavor. This prevents a greasy skillet later.
  4. Sauté aromatics: Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
  5. Build the cheeseburger base: Add tomato paste, ketchup, mustard, Worcestershire, smoked paprika, onion powder, and garlic powder. Stir to coat the meat and veggies.
  6. Add tomatoes and pickles: Mix in the drained diced tomatoes and chopped pickles. Pour in beef broth. Stir and bring to a gentle simmer.
  7. Simmer and reduce: Let it bubble on medium-low for 5–7 minutes. You want it thick and saucy, not soupy. Taste and adjust salt and pepper.
  8. Cheese it up: Sprinkle shredded cheddar evenly over the skillet. Cover and let it melt for 1–2 minutes. For browned spots, briefly broil in an oven-safe skillet, watching closely.
  9. Cook the cauliflower rice: In a separate pan, melt butter over medium heat. Add riced cauliflower with a pinch of salt and pepper. Sauté 4–5 minutes until tender but not mushy. Remove from heat.
  10. Assemble for meal prep: Divide cauliflower rice among 4–5 airtight containers. Spoon the cheeseburger mixture on top. Garnish with parsley if using.