Keto Taco Skillet

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Looking for a mouthwatering and hassle-free way to indulge in Taco Tuesday? You’ll love this one-pot Keto Taco Skillet recipe! Packed with all the savory goodness of a classic taco, this dairy-free and keto-friendly dish is ready in 30 minutes, making it a perfect quick weeknight meal.

We’ve all been there: thinking you’re hungry for one thing, but ending up cooking a different dish altogether.

Recently, I found myself craving Pork Fried Cauliflower Rice, but only had ground beef on hand. So instead of Asian food, the night turned into Taco Tuesday with a little help from another recipe.

Combining the Pork Fried Rice recipe with Low Carb Beef Tacos recipe gives you a one-pot dish ready in 30 minutes or less. Not only is this optimal for weeknight cooking, but if you’re new to cooking and need an easy keto recipe, Keto Taco Skillet is hard to mess up.

You’ll Love Keto Taco Skillet

Here’s why:

• This keto-friendly, dairy-free taco skillet is ready in 30 minutes or less.
• One pot meal means less after-dinner up.
• The Keto Taco Skillet tastes savory and indulgent, but this dish is packed with healthy fats and protein.
• This keto taco skillet is also high in fiber and low in carbs, depending on what toppings you choose. Meaning you’ll feel — and actually be — fuller on less food.

Can You Eat Taco Skillet on Keto?

With how indulgent taco skillet can feel and taste, it’s hard to believe such a hearty meal is also super healthy and keto-friendly. But these one-pot meals are basically tailor-made for people following low-carb diets.

Ground beef and cheese are both great sources of healthy fats and proteins. When you add low-carb vegetables like cauliflower rice, onions, peppers, and tomatoes, you’re also packing a ton of fiber into your meal.

The combination of high-fiber, high-protein, and minimal carbs — without having to sacrifice flavor — makes Keto Taco Skillet a delicious and satisfying keto-friendly meal option.

Ingredients

• 1 lb ground beef
• 5 ounces onion, diced (about 1/2 cup)
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1 packet Goya Sazon seasoning (optional)
• 1 cup Rotel tomatoes
• 2 cups slaw mix
• 12 ounces riced cauliflower
• 1/2 cup water
• 1 cup Mexican blend cheese

How to Make Keto Taco Skillet

1. In a skillet, cook your ground beef over MED heat.
2. Once the beef is slightly pink, add diced onions to the pan and cook both completely. You should see no pink in your beef, and the onions should be translucent.
3. Add your spices once the beef and onions are cooked, and stir. Let the mixture cook for 1 – 2 minutes.
4. Finally, add the rest of your ingredients. But if you’re using frozen riced cauliflower, remember to drain the rice before adding it to the skillet. Let the mixture simmer until most of the water is absorbed.
5. Top with Mexican cheese (or a non-dairy version) and any other vegetables or toppings you might want. For a keto-friendly beef nacho, try adding pork rinds.

The Best Toppings For Keto Taco Skillet

Powering up your Keto Taco Skillet with more nutrition is as easy as adding extra toppings. Avocados, for instance, are a keto superfood that pairs perfectly with the flavors and textures of Keto Taco Skillet. Not only are avocados high in fiber and healthy fats, and low in carbs, but packed with potassium, vitamin K, vitamin C, and folate.

Other great keto-friendly taco toppings include sour cream, tomatoes, and cilantro. Besides being incredibly delicious, cilantro is also a great way to add antioxidants to your dinner.

FAQ

Keto Taco Skillet

Anna Hunley | Keto In Pearls

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Mexican

Servings 6 servings

Calories 268 kcal

Ingredients

  

1x2x3x

• 1 lb ground beef
• 5 ounces onion diced (about 1/2 cup)
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1 packet Goya Sazon seasoning optional
• 1 cup Rotel tomatoes
• 2 cups slaw mix
• 12 ounces riced cauliflower
• 1/2 cup water
• 1 cup Mexican blend cheese

Instructions

 

• In a skillet over MED heat, brown your ground beef until slightly cooked through.
• When beef is only slightly pink, add the diced onions.
• Continue cooking until the beef is completely cooked through and the onions are translucent.
• Add the spices to the beef and stir to coat. Let the mixture cook 1-2 minutes.
• Add the Rotel tomatoes, water, cooked (and drained) cauliflower rice, and coleslaw mix. Let the mixture simmer until most of the water is absorbed.
• Top with the Mexican cheese and serve.

Notes

If you’re using frozen cauliflower rice, cook the rice according to the package directions and drain any excess water before adding to the skillet.

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 9.5gProtein: 20.2gFat: 16.8gFiber: 2.7g

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