Published: · Updated: by Cast Iron Keto · 74 Comments
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Our Cheesy Keto Taco Skillet is an easy low-carb + keto 30-minute skillet dinner the whole family will love! This recipe includes cauliflower rice, ground beef, cheese, and veggies. It's absolutely delicious for any low-carb diet and a great Mexican-inspired Keto recipe. Let's dig into the details!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this keto taco skillet recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Keto Taco Skillet: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with keto taco skillet?
- How to make it healthier?
- Time-saving tip
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Prepare this Keto Cheesy Mexican Taco Skillet in just 30 minutes! First, brown the ground beef with diced onion, bell pepper, and zesty taco seasoning. Toss in green chiles, tomatoes, and cauliflower rice;let them release their flavors. Finish with a sprinkle of melty Mexican blend cheese. And enjoy theMexican food at your dining table.
Chef's note
For a plant-based option, we love this recipe with Beyond Meat's ground "beef." You'll also have to swap out the cheese for a dairy-free option and use a dairy-free sour cream for topping. Apart from these swaps, the cooking instructions stay the same.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 Minutes
- Difficulty Level: Easy
- Recipe Makes 4 Servings
For more inspiration check out our Beef recipe.
🥘 Ingredients for this keto taco skillet recipe
To make this keto Mexican skillet, you will need these simple ingredients:
- 1 tablespoon avocado oil
- 1 pound ground beef, use Beyond Meat's beef if plant-based
- ½ white onion, diced
- ½ bell pepper, diced
- 1 (4-ounce) canned green chiles
- 3 tablespoons taco seasoning
- 2 Roma tomatoes, seeded and diced
- 12 ounces cauliflower rice
- 1 cup shredded Mexican cheese blend, dairy-free if desired
For toppings
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- ¼ cup sour cream, dairy-free if desired
- 2 tablespoons cilantro, minced
Ingredient substitutions
Want to skip something that doesn't suit your preference? Here are some keto-friendly alternatives:
- Avocado oil: Substitute avocado oil with coconut oil or ghee.
- Taco seasoning: If you don't have a readymade option, use a homemade blend of chili powder, cumin, paprika, garlic powder, and sea salt.
- White onion: Use red onion instead of white onion for a mild flavor.
- Mexican cheese blend: Opt for keto-friendly cheese like cheddar cheese or Monterey Jack if you don't have the Mexican blend.
- Sour cream: Swap sour cream with coconut cream for a dairy-free alternative.
Additional ingredients
Elevate the flavor profile of your taco skillet dish with these optional additions:
- Bacon bits: Cook and crumble bacon atop the dish for a smoky flavor.
- Zucchini: Dice zucchini and stir it with bell peppers to add a fresh taste.
- Olives: Add sliced olives along with the tomatoes for a salty tang.
- Fresh lime juice: Squeeze some fresh lime juice over the dish to brighten the flavors.
- Crushed red pepper flakes: Add some red pepper flakes to the taco seasoning if you fancy fiery heat.
To make this Keto Tacos skillet recipe, you will need the following kitchen tools:
- Measuring cups and tablespoons
- Large cast iron skillet
- Spatula
- Knife
- Cutting board
Tool substitutes list
- Cast-iron skillet: If you don't have a cast-iron skillet, use a regular non-stick skillet that's large enough to accommodate all the ingredients.
How to make Keto Taco Skillet: step-by-step guide
Cooking methods
- Sautéing
Preparation steps
- Gather and measure all the ingredients.
- Dice ½ white onion, ½ bell pepper, and an avocado.
- Wash two Roma tomatoes and dice them.
- Thinly slice one jalapeño and mince fresh cilantro.
Cooking steps
- Heat avocado oil in a large cast iron skillet over medium-high heat.
- Once hot, add the ground beef and cook while crumbling with a wooden spoon until it browns.
- Add in the white onion, bell pepper, and taco seasoning and cook for 3 minutes or until the onion and pepper soften.
- Stir in the green chiles and tomatoes along with the cauliflower rice. Cook for 5-7 minutes until most of the moisture has evaporated.
- Sprinkle with Mexican cheese blend and cover just until melted for about 2 minutes.
- Top with desired toppings and serve.
Chef's pro tip
Use fresh vegetables instead of frozen vegetables for the best taste and texture. Keep a close eye on the skillet to prevent overcooking. And feel free to taste the veggies as they cook to achieve the desired texture.
What to serve with keto taco skillet?
If you are searching for keto-friendly options to pair with this cheesy taco skillet, consider these options:
- Cheese Taco Shells: For the classic taco experience, serve the taco meat on keto shells made of cheese and jalapenos.
- Avocado and Egg Salad: This creamy avocado and egg salad is the perfect side dish to enhance the hearty flavors of the dish.
- Roasted Brussels Sprouts: The roasted Brussels sprouts offer a crunchy texture and earthy taste, offering a healthy taste.
How to make it healthier?
- Use a homemade taco seasoning mix to control the salt content and keep your sodium intake in check.
- Buy lean ground meat to reduce the overall fat content of the dish.
Time-saving tip
- Purchase pre-shredded cheese to cut down on prep time.
What can I prepare ahead of time?
- Dice the fresh vegetables ahead of time and store them in the fridge.
- If using homemade taco seasoning, mix it ahead of time and store it in an airtight container.
Storage and reheating instructions
Storage tips
- Refrigerate: Store leftover taco meat in an airtight container in the refrigerator for up to 3-4 days.
Reheating best practices
- Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat for 2-3 minutes at full power. Stir halfway through reheating.
- Stove: Reheat in a skillet over medium heat, stirring occasionally, for 5-7 minutes or until heated through.
- Oven: Preheat the oven to 350°F (180°C). Place the leftover taco meat in an oven-safe dish, cover with foil, and heat for 15-20 minutes.
Recipe wrap-up conclusion
This Keto Mexican Taco Skillet is incredibly easy to make with the addition of your favorite taco toppings. The Mexican flavors of this skillet recipe gives you a true taco experience minus the heavy carbs!
Whether you want to spice up your dinner routine or enjoy a beef taco flavor, this Keto Mexican Taco Skillet has you covered.
Looking for more Mexican dishes? Here are some keto Mexican recipes that are popular at CIK!
- Mexican Cauliflower Rice
- Keto Enchilada Meatball Skillet
- Keto Taco Alfredo Chicken Pasta
- Keto Chicken Fajita Casserole
- Chipotle Barbacoa Lettuce Wraps
- Chicken Tinga Recipe
- Keto Cheese Enchiladas
- Keto Steak Fajitas
Frequently asked questions
Yes, ground beef is keto-friendly. It's a good source of protein and fats and contains zero carbs, making it suitable for a keto diet.
Traditional tacos made with regular corn or flour tortillas are not keto-friendly. However, tacos can be made keto-friendly by using low-carb fillings and tortillas.
You can't eat a traditional taco, but you can enjoy a low-carb version. You'll need to adjust, such as using low-carb veggies and tortillas or lettuce wraps instead of traditional flour tortillas.
You can use spaghetti squash or shredded cabbage. Alternatively, you can omit cauliflower and make this taco skillet extra meaty with additional ground beef. Even if you're not a cauliflower fan, we bet you'll still love this recipe.
Sure can! Try this taco skillet with ground turkey or chicken if you don't want to use beef.
Aren't toppings the best part? Our favorite topping ideas for this low-carb taco skillet are sour cream, avocado, Pico de Gallo, sliced jalapeños, minced cilantro, and hot sauce.
📖 Recipe
Keto Cheesy Mexican Taco Skillet
This Keto Cheesy Mexican Taco Skillet is an awesome low-carb 30-minute skillet dinner the entire family will love!
4.69 from 69 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mexican
Keyword: 30-minute, cheesy skillet, easy, keto, keto taco meat skillet, low carb, Mexican skillet, taco skillet
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4
Calories: 569kcal
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef Beyond Meat if plant-based
- ½ white onion diced
- ½ bell pepper diced
- 1 4-oounce can green chilis
- 3 tablespoons taco seasoning
- 2 roma tomatoes seeded and diced
- 12 ounces cauliflower rice
- 1 cup shredded Mexican blend cheese dairy-free if desired
Toppings:
- 1 avocado diced
- 1 jalapeño thinly sliced
- ¼ cup sour cream dairy-free if desired
- 2 tablespoons cilantro minced
US Customary - Metric
Instructions
Heat avocado oil in a large cast iron skillet over medium-high heat.
Once hot, add the ground beef and cook while crumbling with a wooden spoon until it browns.
Add in the white onion, bell pepper, and taco seasoning and cook for 3 minutes or until the onion and pepper soften.
Stir in the green chiles and tomatoes along with the cauliflower rice. Cook for 5-7 minutes until most of the moisture has evaporated.
Sprinkle with Mexican cheese blend and cover just until melted for about 2 minutes.
Top with desired toppings and serve.
Video
Nutrition
Nutrition Facts
Keto Cheesy Mexican Taco Skillet
Amount Per Serving
Calories 569Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g106%
Cholesterol 115mg38%
Sodium 467mg20%
Potassium 973mg28%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 5g6%
Protein 30g60%
Vitamin A 1299IU26%
Vitamin C 75mg91%
Calcium 252mg25%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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Reader Interactions
Comments
Kelsey says
oh my goodness I just found this website from a google search and HOLY sh*t! I thought I had perused all the low carb cooking sites, but this one is really something incredible. I love the (keto) pie chart. Also this recipe looks great, but I hate cauliflower no matter what form it is. Very impressed overall and thank you!
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Alex Lester says
Thanks for checking it out!
See AlsoKeto Ground Beef RecipesCarnivore Egg-in-a-Hole (Zero Carb Breakfast Idea)Easy Keto Recipes with Ground BeefKeto Ground Beef Stir Fry / Simple & DeliciousReply
Tanya Whidden says
Where can I find cauliflower rice in the store? I’ve only seen ‘Steamers’
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Alex Lester says
Tanya, you can find it in the frozen section, if your local grocery store has a natural or organic section check there as well. If all else fails, I’d check with one the grocery store stockers, they should be able to point you in the right direction.
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Tish says
I get mine in the produce section
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Kim says
HI there, what size skillet do you use for this one? Thanks!
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Alex Lester says
For this recipe I'm using a 10 1/4" skillet, you could go bigger and use a 12" skillet, but I wouldn't recommend going any smaller.
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Nancy says
What is FOC?
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Alex Lester says
FOC stands for Fat of Choice (butter, olive oil, lard, etc...)
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Marcelle says
Low iron levels? Is that why you use cast iron? 🙂
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aimee says
Can you substitute regular cooked rice (hubby doesn't like cauliflower)? Also, substitute a can of diced tomatoes? Or would that add too much liquid? Thanks!
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Alex Lester says
Sure, if not keto regular rice would be great in this! Just be sure to drain the canned tomatoes if that's what you use.
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Cheryl says
Can you leave out the cauliflower rice?
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Alex Lester says
You can! It will just be more of a hash, still delicious!
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Sh says
I’d definitely recommend grating your own cheeses of choice. The pregrated blends have potato starch and cellulose ( to prevent caking) and mold inhibitors.... grate it up fresh !!
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Alex Lester says
Not all pre-grated cheeses have those starches added, it's just a game of reading labels at your market. Thanks for bringing that up, it's a great heads-up for folks who may have not know that was even a thing.
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Andrew says
What is the serving size?
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Alex Lester says
This recipe serves 4, you can find the servings under the cook time in the recipe.
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confused says
Why does the diagram show this recipe as 65% fat and 29% protein when right below it shows 36g of fat and 36g of protein?
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Shanon says
What are the total carbs for this recipe?
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Patty says
Where do I find cauliflower rice?
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Alex Lester says
It will either be fresh in the produce isle in prepackaged bags or with the frozen vegetables.
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Julie says
Super excited to try this recipe, I’ve tried others similar but always looking for more. Been going keto since January.
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Nichole says
Do you have a “print this recipe” or “print” button somewhere? I am looking at it from my iPhone X…
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Alex Lester says
Yes, we do. It's at the top of the recipe card.
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Catie says
Do I cook the cauliflower rice first?
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Alex Lester says
No, you do not. We typically use Trader Joe's frozen cauliflower rice and add it thawed but no additional cooking before adding it to the skillet.
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DeeAnna Saunders says
I don’t have a cast iron skillet. Can I use a regular skillet that can be put in the oven?
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Alex Lester says
Yes!
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Nancy says
Hello! New to the site and love it. Does the nutrition breakdown include toppings (eg sour cream and cheese?) TIA!
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Alex Lester says
Hi Nancy, yes it does!
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Honey says
We LOVED this..I substituted a can of Rotel tomatoes and chilis for the tomato and canned chilis..GREAT!
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Alex Lester says
Sounds great, glad you liked it!
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Annie says
Hi! Is this considered a “casserole” type dish, or a dip? I want this so bad! Lol
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Alex Lester says
Totally a casserole!
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HM says
Delish!!! Thanks for an easy, quick dinner idea! I can’t wait to try more of your recipes. 🙂
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Ashley says
I made this tonight for dinner and it was absolutely delish! My kids loved it (I have 3 boys), my husband loved it, and I loved it. It’s definitely going to be put on a monthly or a bi-weekly rotation. Thanks for sharing!!!
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Alex Lester says
Hi Ashley, glad to hear everyone loved it!
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Aaron says
Really didn’t like this dish. Didn’t taste anything like a Mexican dish regardless of how much taco seasoning I used. The cauliflower taste wasn’t a good fit and overpowered the other potential flavors. Disappointed.
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Kris says
Just finished cooking and devouring this dish. Yes, I said devouring - that's how good it was and how much I enjoyed it. The dish could probably have used just a touch more taco seasoning but hey I think that would depend on whose eating it. Im new to the keto diet but with dishes such as this im sure this transition won't be so hard.
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Alicia says
My family really enjoyed this!! the only substitution I made was with the sour cream Taco bell has some sauces spicy ranchero (3 carbs), Baja(2 carbs) and chipotle (3 carbs) per 2 tbsp only 1 or 2 carbs more than sour cream I let my family chose their flavor and it gave the dish a little more Mexican spice!?
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Shawna says
This was a hit in my house! I'm extremely lazy so I subbed 1 cup of pace picante sauce instead of chopping onions, bell pepper, tomatoes and chilies but I'm pretty sure it would have been better to use all the fresh veggies. It was awesome and definitely making it weekly!
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Arielle says
Did you use store bought taco seasoning? The ones I see have 3 carbs per 2 tsp and the recipe calls for 3 tablespoons. Seems like that will add up. I’m new to keto and trying to figure this all out. Thanks!
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Alex Lester says
We use Frontier brand, the carbs from the spices are accounted for in the nutritional info - hope this helps!
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Kristen Ferrari says
OK this is what I did differently - take it for what it's worth. I used 3 lbs of beef added to onion sauteed in chipotle olive oil. Added minced garlic, chili powder, cumin, smoked paprika, some local chipotle salt and black pepper (taco seasoning has gluten). Cooked it down and added a SMALL amount of yellow bells (peppers are high in carbs), 1 can of Rotel diced tomatoes with green chili, and some cauliflower rice. Cooked a bit longer, smothered it in cheese, topped with jalapenos (had jarred on hand) and another dash of smoked paprika and baked at 400 for about 8-10 minutes.
Served it over a wedge of lettuce, drizzled with lime cilantro crema, and topped it with avocado, tomatoes, sour cream and lime. YUMMMMMY!
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Kristi Taylor says
This is a great recipe! Easy, fast, and tasty. We used Bar M Spice taco seasoning which is perfect for keto dishes. It’s a local Texas company and can be found at barmspice.com
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Linda Certuche says
I love this recipe but sub in shredded cabbage instead of cauli rice. It's cheaper where I live and I like the taste better. My family loves this so much. They eat it with tortillas and once in a while I will put it in a low carb tortilla but it is great with a fork too!
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Wendy says
This is so good & a great meal for Taco Tuesday.Reply
Annette Gamill says
I fixed this dish tonight and I just love it. Just a good recipe. I will fix it again.
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KiminMn says
Simply delish!Reply
Fran says
So satisfying! Full of flavor and a little bit goes a long way!Reply
Pam says
I fixed this for dinner tonight and loved it. My son really liked it too and went for seconds. I’ll probably make it again but use chicken next time.Reply
shelley says
Quick, easy, and the whole family loved it!Reply
Marcie says
Oh my freaking gosh was this good!Reply
Lisa Baker says
YUM!! This was absolutely AMAZING!! I didn't have any bell peppers, so I used a full yellow onion. I also had fresh riced cauliflower on hand which provided a wonderful texture and took on the flavor of the seasoning. I highly recommend using the taco seasoning from this site as well. My husband LOVED this as well. This will certainly be a part of our repertoire.Reply
Cindy says
Does the nutritional information include the toppings?
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Cast Iron Keto says
Yes, it does!
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Kristen says
This really hit the spot. I skipped the cauliflower as my husband would refuse to eat and I didn't have fresh tomatoes on hand, so I did canned tomatoes with green chilies instead. This recipe is hands down a keeper. Hubby did use tortilla and LOVED it. I can't wait to check out your other recipes. Yum!!!! Thanks for creating a recipe that I could eat myself and modify for my none keto hubby.Reply
Cast Iron Keto says
Thanks, Kristen! Comments like these make our day 🙂 Stoked you guys enjoyed it!
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Jim McDonald says
Do you drain off the grease after browning the hamburger or leave it in? I’m using 80/20 blend
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Cast Iron Keto says
Hi Jim, no you leave the grease in the skillet.
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Kevin says
Used a bag of shredded cabbage instead of riced cauliflower. Excellent.
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Nikki says
Oh my YUM!!! Make the taco seasoning referenced in the recipe... it is fantastic! This recipe was so good! Thank you for an easy and delicious dinner!!Reply
Jessica says
This was delicious! Even my picky kids liked it. Thank you so much for sharing!Reply
RT says
Delicious! Did not have Roma’s on hand. So I used about a half cup of canned diced tomatoes with green chili’s. Also used a pablano instead of bell pepper because that’s what I had. Super easy, quick and Delicious!
For those who do not like cauliflower rice. I promise you can’t taste it and it gives you a filler that’s really nice.Reply
Non says
Is the nutritional facts for 1 serving?
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Cast Iron Keto says
Yes
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Lee says
How do these ingredients add up to 14 carbs or 6 net carbs?
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diana d says
YUM. Used shrimp instead of meat, then added mushrooms and fire roasted tomatoes to the rest of the skillet. oh my goodness, this was a delicious meal!
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Maggie says
I’ve made this before and followed the recipe as written. My family and I LOVED it! Hoping to make again, but wanting to try ground turkey or chicken. Any recommended changes/additions with the change in meat?
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Norman n Hall says
I made this and it was awesome! Can you tell me what a serving size is? I find this in a lot of recipes. They give you the calories but never how much I need to eat to get this calories. 1 cupReply
Cast Iron Keto says
Hi Norman, glad you loved the soup! For the serving size - unfortunately, that’s not how recipes work. Unlike a packaged food product that is made by a single company, recipes can’t provide reliable serving weights or measurements due to the fluctuations in how different people measure and cook. To get a reliable serving size you’ll need to weigh your final dish then divide by the number of servings which is listed at the top of every recipe card. We hope this helps!
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Rhonda M says
I could live on this keto cheesy mexican taco skillet recipe.
I leave out the green bell peppers, but nothing else.
Love it!Reply
Michelle says
So delicious, thank you!Reply
