Keto & Low Carb Taco Skillet
Introduction
Enjoy this flavorful Keto & Low Carb Taco Skillet that comes together in just 30 minutes. Perfect for busy weeknights, it’s loaded with protein and all your favorite taco flavors—without the carbs!
Ingredients
- 1 lb (450g) ground beef
- 1 packet (1 oz) taco seasoning (low carb)
- 1 cup cauliflower rice
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- 2 tbsp chopped cilantro
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat.
- Stir in taco seasoning and ¼ cup water. Cook for 2 minutes until fragrant.
- Add cauliflower rice and diced tomatoes. Mix well and cook for 5 minutes until cauliflower is tender.
- Sprinkle shredded cheddar cheese evenly over the skillet. Cover and cook for 2–3 minutes until cheese is melted.
- Remove from heat and garnish with sliced olives and chopped cilantro. Season with salt and pepper as needed.
Nutrition Information
| Serving | Calories | Fat | Net Carbs | Protein |
|---|---|---|---|---|
| 1 of 4 | 350 kcal | 25g | 5g | 28g |
FAQs
What makes this recipe keto-friendly?
This skillet uses cauliflower rice instead of traditional tortillas or rice, keeping the carb count very low while maintaining great texture and flavor.
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work well—just adjust cooking time as needed.
How should I store leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet or microwave until warmed through.
Is this recipe freezer-friendly?
Yes! Freeze cooled portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
