KETO TACO SKILLET

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Keto Taco Skillet Recipe

A One-Pan Low-Carb Mexican Fiesta 🌮

Key Info
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Servings: 4-6
  • Calories: 425 per serving
  • Fat: 32g
  • Protein: 28g
  • Net Carbs: 5g
  • Difficulty: Easy
  • Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed
  • Large skillet (12-inch ideal) or cast iron pan
  • Wooden spoon or spatula
  • Measuring spoons
  • Cheese grater (if using block cheese)

12-inch cast iron skillet on gas stovetop with fresh ingredients including ground beef, bell peppers, onions, and Mexican spices in ceramic bowls under warm kitchen lighting

Ingredients
Base:
  • 1 lb (450g) ground beef (80/20 blend)
  • 1 medium onion, diced (about 1 cup)
  • 1 bell pepper, chopped
  • 1 can (14 oz) diced tomatoes with green chilies, drained
  • 2 cups shredded cheddar cheese (or Mexican blend)
Seasoning:
  • 2 tbsp taco seasoning
  • Salt and pepper to taste
Optional Toppings:
  • Fresh cilantro
  • Sour cream
  • Sliced jalapeños
  • Diced avocado
Method
    1. Heat your skillet over medium-high heat.

Browning marbled ground beef in a hot skillet with wooden spatula, steam rising dramatically against a dark background

    1. Add ground beef, breaking it apart with your spatula.

      Cook until browned (5-7 minutes)

    2. Drain excess fat if desired (leave some for flavor!).
    3. Add onion and bell pepper.

      Cook until vegetables are tender (3-5 minutes)

Diced bell peppers and onions falling into sizzling beef with visible olive oil sheen

    1. Stir in taco seasoning and drained tomatoes.

      Simmer for 5 minutes on low heat

Golden afternoon light illuminating taco seasoning being sprinkled onto a meat mixture with tomatoes and green chilies in the kitchen

  1. Top with cheese, cover, and cook until melted (2-3 minutes).

Bubbling melted cheddar cheese with cilantro and sliced jalapeños topping on skillet mixture, photographed at a 45-degree angle

Crucial Tips
  • Don’t overcrowd the pan when browning meat.
  • Drain tomatoes well to prevent a soupy mixture.
  • Use freshly grated cheese for better melting.
  • Keep heat low when melting cheese to prevent burning.
Storage & Reheating
  • Keeps in fridge: 3-4 days
  • Freezer friendly: Up to 2 months
  • Reheat: Microwave 1-2 minutes or skillet until hot
Variations
  • Use ground turkey for a leaner option.
  • Add riced cauliflower for extra bulk.
  • Spice it up with extra jalapeños.
  • Mix in some Mexican oregano for authentic flavor.
Common Mistakes to Avoid
  • Using pre-shredded cheese (contains anti-caking agents).
  • Skipping the draining step for tomatoes.
  • Rushing the vegetable cooking process.
  • Over-seasoning (you can always add more!).

This recipe has saved my keto dinner plans countless times – it’s my go-to when I need something quick, satisfying, and crowd-pleasing. Even my non-keto friends request it!

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