Taco Skillet (low-carb/Keto)
This Taco Skillet is made with taco meat, bell peppers, and diced tomatoes. Top with plenty of cheese, sour cream, and guacamole. This is low-carb and Keto.
TACO SKILLET
I made this skillet for my low-carb/Keto husband and decided I should share it. It said it should be called low-carb ground beef fajitas. True. Let’s
be honest, most Mexican food is the same ingredients shifted around, wrapped in tortillas (or in this case not wrapped), and topped with guac and sour cream which makes anything taste good.
THE RUNDOWN ON THIS TACO SKILLET
- It’s low-carb/Keto with lots of veggies.
- Made all in one-pan.
- Done in under 20 minutes.
- For those who aren’t low-carb they can throw it in a tortilla.
Lots of fresh veggies in this!
Look at all that color.
TOPPINGS:
- guacamole
- sour cream
- olives
- pico de gallo
OTHER LOW-CARB/KETO RECIPES
- Keto Egg Roll In a Bowl
- Keto Biscuits
- Jalapeno Popper Chicken
- Pizza Stuffed Mushrooms
- Warm Bacon Cheese Dip
- Stuffed Mushrooms
- Cloud Bread
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
- Cinnamon Keto Pork Rinds
- Lasagna in a Bowl
Taco Skillet (low-carb/Keto)
This Taco Skillet is made with taco meat, bell peppers, and diced tomatoes. Top with plenty of cheese, sour cream, and guacamole. This is low-carb and Keto.
Ingredients
- 1 lb ground beef
- 1 cup diced bell peppers, (any color)
- 3/4 cup diced yellow onion
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 14 ounce can diced tomatoes with green chiles, drained
- 1 cup cheddar cheese
- optional toppings: guacamole, sour cream, etc.
Instructions
- In large non-stick skillet, cook beef, bell peppers, and yellow onion over medium-high heat 5 to 7 minutes, stirring frequently, until meat is thoroughly cooked and veggies are tender; drain. Stir in water and taco seasoning mix; heat to boiling. Cook until water is absorbed.
- Add the tomatoes and cook until liquid is gone. Sprinkle the cheddar cheese on and let it melt by covering with a lid. Top with desired toppings and eat.
Serving: 1/4 of recipe, Calories: 343kcal, Carbohydrates: 7g, Protein: 30g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 510mg, Potassium: 630mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1104IU, Vitamin C: 35mg, Calcium: 249mg, Iron: 4mg
I made this dish this week and it was so yummy. Very easy to prep and make. This will be a dish we will definitely make again and again.Â
Absolutely delicious! This is now a staple for me.
Yummy!
17.5 g carbs is so not keto.
So if you know Keto, you know that you calculate carbs but doing total carbs-fiber. Which gives this dish 5 carbs.
I enjoyed the recipe. I browned the meat, bell peppers, and onions. I didn’t have Rotel tomatoes. So I included cut tomatoes and 2/3 of a poblano pepper w everything else. I didn’t have to add water bc the veggies gave me what I needed, the beef was from our farm so it had no/to little grease. Iykyk.Â
I added a thrive taco packet, cooking until next to no water. I used Mexican cheese and places in the oven very briefly. My family enjoyed the recipe.Â
I noticed in the nutritional value information, serving is 1 gram. I’m assuming that is an error. What is the correct values?
It’s 1/4 of the recipe
I made this today because it looked soooo good. I typically cook the meat separate so I can drain off whatever liquid I don’t want. Also, I saved the liquid from the tomatoes and used that instead of the 1/2 cup water. I don’t do spicy stuff so I just used diced tomatoes. I have some low carb tortilla’s that I will try tomorrow. It was soooooo good LOVE
Thank you!
How DO U Save The Recipe Or Post
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You can pin it to pinterest? Or print?