Skinny Smothered Beef Burrito Skillet

Extreme deliciousness…It’s truly a recipe that will delight your taste buds, bite after bite! It’s loaded with lots of healthy ingredients, including cauliflower rice. Each satisfying serving has 318 calories, 9 grams of fat, and 6 Blue WW Freestyle SmartPoints, and 6 Green.
Skinny Smothered Beef Burrito Skillet

Helpful Tips About this Recipe

Makes 6 serving. Each about 1¼ cups

Shopping Tips
I used Guerrero whole wheat soft tortillas (8-inch each). Most supermarkets sell this brand or use your favorite brand like Mission. Look for a brand that’s ~110 calories each.
I used Trader Joe’s 96% lean ground beef. Sometimes I use (85%) organic, grass feed from Trader joe’s
I like Sargento’s light Mexican cheese or light cheddar. Sometimes I use Follow Your Heart’s dairy-free smoked gouda, diced. This is what I used in the photo above.

WW Freestyle SmartPoints
WW SmartPoints 7-Green
WW Points Plus 8

SKINNY FACTS: for 1 serving (1¼ cups)
318 calories, 9g fat, 3g sat fat, 10mg chol, 28g prot, 32g carbs, 825mg sod, 5g fiber, 6g sugar
FACTS: for Freestyle
235 calories, 3g sat. fat, 23g prot, 1g sugar


Skinny Smothered Beef Burrito Skillet

Skinny Smothered Beef Burrito Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 318 kcal


  • 1 (16 oz) package cauliflower rice
  • 1 pound extra-lean (at least 85%) ground beef, see shopping tips
  • cups onions, diced
  • 1 (1 oz) package Old El Paso original taco seasoning mix, Lawry’s or your favorite
  • ½ cup water
  • 1 can (10 oz) Old El Paso red enchilada sauce or your favorite
  • 1 can (10 oz) Ro*Tel Original mild Diced Tomatoes & Green Chilies, undrained (use your favorite brand, if desired)
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 3 (8-inch) whole wheat flour tortillas, cut into 1-inch strips or squares, see shopping tips
  • 1 cup shredded light Mexican cheese blend, cheddar cheese, or dairy-free cheese, see shopping tips


  • To Cook Cauliflower Rice: Add rice to a microwave-safe bowl. Cover with plastic wrap and cook on high for about 4-5 minutes, until soft. Remove cover and set aside.
  • In a large non-stick pan cook ground beef and onions together over medium-high heat for 5 to 7 minutes, breaking up into a crumble and stirring frequently, until no longer pink; drain. Add beef back to pan.
  • Stir in cauliflower rice, taco seasoning mix, water, enchilada sauce, tomatoes, and beans. Cook 10 minutes, stirring frequently, until sauce thickens. Remove from heat.
  • Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted.
  • To Serve: Spoon about 1¼ cups into each bowl. Top with a little skinny ranch, or non-fat Greek yogurt, chopped tomatoes, and shredded lettuce, if desired.
  • Any leftovers freeze great!


Serving: 1.25cupsCalories: 318kcalCarbohydrates: 32gProtein: 28gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 825mgFiber: 5gSugar: 6gBlue Smart Points: 6Green Smart Points: 7Plus Points: 8
Tried this recipe?Let me know how it was!


  1. Sorry, Laura. I just added it.

    3. Stir in cauliflower rice, taco seasoning mix, water, enchilada sauce, tomatoes, and beans.

    My best,

  2. Sorry, Sarah.I just added it to step #3

    3. Stir in cauliflower rice, taco seasoning mix, water, enchilada sauce, tomatoes, and beans.


  3. Do you think corn tortilla would be ok? I have some left over from skinner beef and taco soup (loved that recipe)

  4. Kathy, Corn tortillas would work great but this dish will taste different than when you add whole wheat tortillas.

    All the best,

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