The other day my daughter asked for tacos for dinner. Normally, I make cheese cup “shells” for my husband and I to stay keto, but I did not have any shredded Parmesan and it was a holiday. So I decided to wing a keto taco skillet – and it came out amazing. I just threw together some ingredients that sounded like they would taste good together – and was blown away by the verdict! Honestly, this is something that we will have many times over, I already know it!

Ingredients

1.5 lbs ground beef (I prefer 80/20)

2 cups riced cauliflower

2 bell peppers (chopped)

1 onion (chopped)

handful of spinach

1 cup cheddar cheese

1 cup mozarella cheese

1/2 cup water

1 cup cherry tomatoes (halved)

1 tsp paprika

1/2 tsp chili powder

1 tsp red pepper

1 tsp ground oregano

1/2 tsp chili powder

1 tsp garlic powder

1/2 tsp onion powder

Salt & Pepper to taste

As always, I highly recommend purchasing a block of cheese and then shredding it yourself. The prepackaged cheese have a lot of hidden carbs because flours are used to stop the cheese from clumping over time.

Directions

Brown ground beef in medium size skillet or pan. Drain grease. Add water and spices. Mix well. Add chopped onion and peppers. Stir and let cook for 2 minutes. Add riced cauliflower and stir to combine. Add cherry tomatoes. Cook for about 30 seconds. Add cheeses and let cook until melted. Put spinach on the top as garnish. Enjoy!

My husband decided to top his skillet with sour cream, jalapenos, and Franks’ Hot Sauce. I added some Frank’s hot sauce to mine as well.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 6 servings

Carbs Per Serving: 8 carbs per serving

Video Recipe

See just how easy this recipe is to make by watching the video I made below.