Low-Carb Taco Skillet

This 30-minute taco skillet is a quick and easy keto dinner recipe for busy weeknights.

Ground beef cooked with herbs and spices, tomatoes, peppers, zucchini and pickled jalapenos, all drizzled with olive oil and finished with your favourite topping. It may seem like you’ll need a lot of ingredients but it’s mostly spices, and the preparation is really easy. Also, everything is cooked in one skillet which means minimum prep time and clean up.

You can make this Mexican style skillet mild by using ancho chile powder, or use chipotle chile powder for that extra heat and flavour kick!

It’s a great meal to make at the beginning of the week for a quick lunch or dinner option. You can then divide it into individual single-serve containers and reheat before serving.

The best part of making this easy taco dinner is that you can add anything you like to it! I serve mine with sliced avocado, sour cream and some fresh parsley. Here are some of my favourite taco topping options:

  • avocado, sliced
  • sour cream
  • grated cheddar cheese
  • lime wedges
  • fresh cilantro or parsley (for cilantro hater)
  • sliced pickled jalapenos
  • cauliflower rice, palmini rice or shirataki rice
  • eggs (make it the Shakshuka way!)

Preparation time

Hands-on: 15 minutes
Overall: 30 minutes

Nutritional values (per serving, about 300 g/ 10.6 oz)

Total Carbs13.1grams
Fiber4.8grams
Net Carbs8.2grams
Protein24.2grams
Fat39.8grams
of which Saturated11.4grams
Energy503kcal
Magnesium55mg (14% RDA)
Potassium857mg (43% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (20%), fat (73%)

Ingredients (makes 4 servings)

  • 1 large green bell pepper (200 g/ 7.1 oz)
  • 1 large orange bell pepper, yellow or red bell peppers (200 g/ 7.1 oz)
  • 1 medium zucchini (200 g/ 7.1 oz)
  • 1 small yellow onion, diced (70 g/ 2.5 oz)
  • 2 cloves garlic, minced
  • 2 tbsp virgin avocado oil (30 ml)
  • 500 g ground beef (1.1 lb)
  • 1 tsp chile powder, or more to taste
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp ground black pepper
  • 1/2 can tomatoes (200 g/ 7.1 oz)
  • 1/2 cup sliced pickled jalapenos (52 g/ 1.8 oz)
  • 2 tbsp extra virgin olive oil (30 ml)

Instructions

  1. Dice the bell peppers and zucchini into small pieces. (You can use a gree pepper plus a combination of yellow, oragne and red bell peppers or just use one type.) Dice the onion and mince the garlic. Place all of the spices in a small bowl.
  2. Grease a skillet with avocado oil or ghee. Add the diced onion and cook for medium-high for about 5 minutes, until lightly browned. Add the garlic and cook for 30 seconds.
  3. Add the beef and cook until browned for about 5 minutes. Add all of the spices, salt and pepper. (Use ancho chile poeder for mild, and chipotle choile powder for hot, or add more chile poeder to taste.)
  4. Add the canned tomatoes and stir through. Add the diced peppers and zucchini and stir through. Cover with a lid, reduce the heat to medium, and cook for about 10 minutes or until the zucchini is tender. If needed, add a few tablespoons of water.
  5. Remove the lid and add the pickled jalapeno slices. Stir through and cook uncovered for another 2 to 3 minutes.
  6. Remove from the heat and set aside to cool for 5 minutes before serving. Drizzle with olivce oil.
  7. Optionally serve with sliced spring onions, chopped cilantro (or parsley), sliced avocado, sour cream, lime wedges and more pickled jalapenos.
  8. Serve warm or let it cool down, transfer to a container and refrigerate for up to 4 days.

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