Beefy and cheesy taco skillet is a one-dish dinner without the carbs.
Zesty seasoned ground beef, bell peppers, and cauliflower rice are simmered in a southwestern sauce and then broiled under a cheesy topping.
Mess-free and stress-free taco skillet goes from the stove to the table in one pan.
Fiery Fiesta Taco Skillet
- Flavor: It is spicy, savory, and slightly smoky with fresh and zesty Mexican inspired flavors.
- Prep Note: Use pre-riced cauliflower and chop ingredients in advance for quick and easy assembly.
- Serving Suggestions: Serve over lettuce for a delicious low-carb taco bowl.
- Freezing: Freeze in portions for up to 4 weeks. Add fresh cauliflower rice when reheating for the best texture.
Savory Skillet Taco Combo
Ground Beef: Ground beef is a good source of protein and super versatile for keto followers. You can also use ground or shredded chicken or turkey.
Vegetables: Colorful bells stay tender-crisp in this quick recipe. You can also use mushrooms, spinach, kale, zucchini, or any combination you like.
Sauce: Grab your favorite salsa, some water, and some zesty southwest-style seasonings for this recipe. Keep it hot with extra Tabasco or green chilis.
Skillet Switch Up: Scoop portions into bowls and offer tasty toppings like shredded lettuce, diced avocados, sliced black olives, tomatoes, extra cheese, and dollops of sour cream.
How To Make Taco Skillet
- Cook beef and onion. Add seasonings, water and salsa. Simmer.
- Add cauliflower rice, peppers, and jalapeno, and cook (full recipe below).
- Top with cheese and broil. Serve with desired toppings.
Taco Skillet Secrets
- Prep all ingredients prior to assembly for a quick and easy entree.
- Use up leftover meat and veggies to create a delicious, budget friendly meal.
- Serve cheesy taco skillet as a hearty dip with celery sticks, cloud bread, or keto crackers, or in a low-carb wrap for a filling workday lunch.
Taco Skillet Storage Strategies
Store leftover cheesy taco skillet in a covered container in the refrigerator for up to 3 days. Freeze portions in zippered bags for up to 4 weeks. Thawed cauliflower rice will be soft when it’s thawed, so I recommend just adding fresh cauliflower rice or veggies when reheating.
More Ground Beef One-Pot Wonders
Did you enjoy this Cheesy Taco Skillet? Leave a comment and rating below.
Cheesy Taco Skillet
Equipment
Ingredients
- 1 pound ground beef or turkey
- ¼ cup onion finely diced
- ½ teaspoon cumin
- 2 tablespoons taco seasoning homemade is best
- ½ cup water
- ½ cup salsa
- 3 cups cauliflower rice
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeno seeded and finely chopped
- ¼ cup chopped cilantro
- ½ cup shredded pepper jack cheese or cheddar cheese
- toppings as desired lettuce, tomatoes, cheese, olives, avocado, sour cream, jalapenos, cilantro
Instructions
- In an oven safe skillet, brown beef and onion until no pink remains. Drain fat.
- Stir in cumin, taco seasoning, water, and salsa. Bring to a boil, reduce to a simmer and cook until liquid has evaporated.
- Add cauliflower rice, bell peppers, and jalapeno. Cook until peppers are tender, about 5 minutes. Stir in cilantro.
- Top with cheese and place under the broiler 2-3 minutes or until browned.
- Serve with toppings as desired.
Notes
- Nutrition is calculated does not include optional toppings.
- Refrigerate this taco skillet covered for up to 3 days.
- Freeze portions in zippered bags with the date labeled on the outside for up to 4 weeks.
- NOTE: Cauliflower rice will become soft once it’s thawed, so add fresh cauliflower rice when reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Cheesy Taco Skillet recipe
