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.

Course Beef

Cuisine Mexican

Keyword keto taco skillet, low carb Mexican recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 731kcal

Author Karly Campbell

Equipment

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.

Video

Notes

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.

Nutrition