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Low-Carb Taco Skillet

5 stars, average of 5 ratings

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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!)

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Hands-on Overall

Serving size about 300 g/ 10.6 oz

Allergy information for Low-Carb Taco Skillet

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free

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

Net carbs8.2 grams
Protein24.2 grams
Fat39.8 grams
Calories503 kcal
Calories from carbs 7%, protein 20%, fat 73%
Total carbs13.1 gramsFiber4.8 gramsSugars7.4 gramsSaturated fat11.4 gramsSodium625 mg(27% RDA)Magnesium55 mg(14% RDA)Potassium857 mg(43% EMR)

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. Low-Carb Taco Skillet
  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.) Low-Carb Taco Skillet
  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. Low-Carb Taco Skillet
  5. Remove the lid and add the pickled jalapeno slices. Stir through and cook uncovered for another 2 to 3 minutes. Low-Carb Taco Skillet
  6. Remove from the heat and set aside to cool for 5 minutes before serving. Drizzle with olivce oil. Low-Carb Taco Skillet
  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. Low-Carb Taco Skillet

Ingredient nutritional breakdown (per serving, about 300 g/ 10.6 oz)

Net carbsProteinFatCalories
Peppers, green bell, fresh
1.5 g0.4 g0.1 g10 kcal
Peppers, red bell, fresh
2 g0.5 g0.2 g16 kcal
Zucchini (summer squash, courgette)
1.1 g0.6 g0.2 g9 kcal
Onion, brown (yellow), raw
1.1 g0.2 g0 g6 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Avocado oil, extra virgin
0 g0 g7 g62 kcal
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Chile (chili) powder, spices
0.1 g0.1 g0.1 g2 kcal
Cumin, ground
0.2 g0.1 g0.1 g2 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Onion powder, spices
0.2 g0 g0 g1 kcal
Peppers, chile (chili), flaked and dried, spices
0.2 g0.1 g0.1 g2 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Paprika, smoked (spices)
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Tomatoes, canned (unsweetened)
0.8 g0.4 g0.1 g8 kcal
Peppers, jalapeno, canned, solids and liquids
0.3 g0.1 g0.1 g4 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Total per serving, about 300 g/ 10.6 oz
8.2 g24.2 g39.8 g503 kcal

Low-Carb Taco SkilletPin itFollow us 138.4k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Amazing! seems scrumptious meal from the day. I'm definitely going to try and share it with my community very soon.

Thank you Priya!