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!
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!
This skillet recipe is beyond simple.
- ground beef
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!
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
This taco skillet is ready in less than 30 minutes, loaded with Mexican flavors, and a favorite with both the kids and adults in my house. Top it off with all of your favorite taco toppings.
- 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
- 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.
We love to top this skillet recipe with diced tomatoes, avocado, sour cream, and extra cheese. It's also nice with salsa and guacamole.
This will release a bit of liquid as it sets, so we prefer to serve this straightaway. Leftovers may be kept in the fridge for 3-4 days and reheated. Drain off excess liquid before serving.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 731Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 207mgSodium: 1087mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 4gProtein: 51g
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