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Keto Beef Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef, 80–90% lean
  • 1 tablespoon avocado oil or olive oil (if needed)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth (low-sodium)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 small zucchini, diced
  • 1 cup riced cauliflower (fresh or frozen, thawed)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving
  • Optional toppings: sliced avocado, sour cream, diced tomatoes, shredded lettuce, sliced olives, pickled jalapeños

Method
 

  1. Preheat and prep: Place a large skillet over medium-high heat. Dice your vegetables and have everything ready to go.
  2. Brown the beef: Add the ground beef to the dry skillet. If your beef is very lean, add the oil first. Cook, breaking it up with a spatula, until browned and crumbly, about 5–7 minutes. Drain excess fat if needed.
  3. Sauté aromatics: Push the beef to one side. Add onion, jalapeño (if using), and bell pepper to the empty side with a splash of oil if the pan looks dry. Cook 3–4 minutes until softened. Stir in the garlic for 30 seconds.
  4. Build the sauce: Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the beef broth and scrape up any browned bits from the bottom of the pan.
  5. Season it right: Add chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and red pepper flakes if you want extra heat. Season with salt and black pepper to taste. Stir to coat the beef and vegetables.
  6. Add low-carb veggies: Stir in the diced zucchini and riced cauliflower. Cook 4–5 minutes, stirring often, until the vegetables are tender and most of the liquid has reduced.
  7. Melt the cheese: Reduce heat to low. Sprinkle cheese evenly over the skillet. Cover for 1–2 minutes until melted and gooey.
  8. Finish and serve: Remove from heat. Sprinkle with cilantro and a squeeze of lime. Serve hot with your favorite keto-friendly toppings.