Our kids absolutely love taco night, so we came up with this keto taco skillet to mix things up a bit. Made in one skillet and ready in less than 30 minutes! This is a one dish dinner the whole family will beg for!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
If you’ve browsed around the site a bit, you may have come across my Healthy Hamburger Helper.
It’s basically all the flavors of the cheeseburger macaroni box of Hamburger Helper, but made with keto friendly ingredients like real cheese and cauliflower instead of noodles.
Well, if there is one thing that is universally loved in my house it’s Mexican flavors!
Enter this Taco Hamburger Helper – the keto way!
This is basically just seasoned beef, cheese, and cauliflower all cooked together into one hearty skillet meal.
We served this up with some of my keto salsa and keto guacamole on the side, along with pork rinds for dipping.
Perfect dinner, if you ask me!
How to:
This skillet recipe is beyond simple.
You’ll need:
- ground beef
- cauliflower
- cream
- spices
- cheese
- cilantro
- toppings
Brown the beef, drain the grease, and then stir in the cauliflower, cream, water, and spices.
Let that cook until the cauliflower is tender and then stir in the cheese.
Sprinkle with cilantro and dig in, or have fun and top with your favorite toppings!
Diced tomatoes, diced avocado, sour cream, shredded cheese, jalapeno slices, black olives…the list goes on and on!
Storage:
As with most cauliflower dishes, we prefer this the day that it’s cooked. Cauliflower just has a tendency to get a bit stinky and watery after it sets in the fridge for any length of time.
However, if you don’t mind that, this will keep in the fridge for 3-4 days and can be reheated in the microwave. It will have a bit more liquid, but just drain that off before eating or add extra cheese to thicken things up a bit.
More keto Mexican recipes:
- Mexican Cauliflower Rice
- Keto Burrito Bowl
- Low Carb Taco Casserole
- Stuffed Mini Peppers
- Mexican Shredded Beef
- Keto Taco Soup
- Baked Salsa Chicken
Keto Taco Skillet
Ingredients
- 1 pound lean ground beef
- 16 ounces cauliflower chopped into macaroni sized pieces
- 3/4 cup heavy cream
- ¼ cup water
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups grated cheddar
- 2 tablespoons minced cilantro
Instructions
- Brown ground beef in a 12 inch skillet over medium heat, crumbling it as it cooks. Drain grease.
- Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese and cilantro. Stir well.
- Bring to a boil, reduce to a simmer, and cover. Cook for 10 minutes or until the cauliflower is as soft as you’d like, stirring every couple of minutes.
- Remove from the heat, stir in the cheddar cheese, and cover for 2 minutes.
- Stir well and sprinkle with cilantro before serving.
Samantha Armbrust says
Made this the other night! Was so so good! 4th loved recipe from your site!
Karly Campbell says
Thanks, Samantha!
Lory says
This was delicious! I did add some garbanzo beans and frozen corn that I had left, sprinkled some ground Red pepper and used chopped onion rather than onion powder. Love your site!
Karly Campbell says
Thanks, Lory!
Lori says
Love this site!!!!
Karly Campbell says
Thanks, Lori!
Barb says
can’t wait to try this but I will use real onion and garlic-not a fan of the powders but I understand the “quick” concept. Looks delicious