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A dairy free keto taco made in one pot! This Keto Taco Salad Skillet meal is ready in under 30 minutes and an easy way to have Taco Tuesday every day! 

Keto Taco Skillet

Anna Hunley | Keto In Pearls
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Mexican
Servings 6 servings
Calories 268 kcal

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

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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