Enjoy this cheesy beef taco skillet recipe which doesn’t require any high carb tortillas. It’s an easy one pan low carb dish that cooks up quickly.
Do you love Mexican flavors? I sure do. We used to have a lot of taco nights, but I haven’t done one in a while. That needs to change, especially after I’ve made my own low carb tortillas.
While browsing the internet, I found a cheesy nacho beef recipe at Pillsbury.com. The recipe calls for a couple high ca
rb ingredients like rice and corn, but I turned it into a beef taco skillet recipe.
It really wasn’t difficult to adapt the recipe into a low carb version. I just replaced the rice and corn as well as leave out a couple other carb adding ingredients.
The original recipe used a jar of roasted red peppers which I left out. And, I didn’t use the taco seasoning mix because it has added starch. Instead, I used the seasoning blend from my Mexican Zucchini and Beef recipe.
The original recipe calls for two cans of diced tomatoes. I used this amount at first. But, after calculating the effective carbs per serving, I decided to cut the amount in half.
Although tomatoes are low carb, they are a fruit and contain sugar carbs that can add up. So, there’s only one can of diced tomatoes with green chilis in this low carb cheesy beef taco skillet recipe.
This is also a great recipe for using up leftover cauliflower rice. You do get a lot of cauli rice out of one head of cabbage so I end up more than I can eat. My husband ate this taco skillet dish and he doesn’t like cauliflower.
With Cinco de Mayo just around the corner, I’m thinking this easy skillet dish will be perfect for celebrating. I may even make some tacos and throw a low carb party.
For this cheesy beef taco skillet recipe, you can use any style of cheese you like. I used an 8 ounce block of Colby Jack cheese that I shredded in the food processor.
You can make your own Mexican cheese blend by combining Monterey Jack and mild Cheddar. Just be careful of the pre-shredded cheese blends. They often add unnecessary starch.
Did I mention how quick and easy it is to make this beef taco skillet dish? You should be able to have it on your table within 35-40 minutes after you start.
Most of my ground meat recipes use venison burger. But I chose to use grass fed beef that I got from ButcherBox instead.
Buying grass fed beef from ButcherBox is so convenient. They ship the fresh meat right to your door fully frozen. And, I find the price to be better than buying at local markets.
There are studies that show grass fed meat benefits. So I do prefer buying it even though the cost is a bit more. My husband hunts regularly which also provides us with another low cost source of healthier meat.
Next time, I’ll try making this dish with some venison burger to see how it compares. The one good thing about ground venison is that it’s very lean and doesn’t require draining off fat.
I know a lot of people say that low carb should be a high fat diet. That is true if you are in a maintenance phase. However, if you want to burn fat, you need to watch your fat intake.
I’ve always found that the weight comes off better if I cut back on fat while eating low carb. It does make sense as you want to burn the stored fat and not fat you are consuming for energy.
Why have you turned to a low carb lifestyle? Is it for weight loss or other health benefits? Most people start out to lose weight, but continue off due to the health benefits.
Taco Skillet Recipe Video
Cheesy Beef Taco Skillet Recipe with Cauliflower Rice
Cheesy Beef Taco Skillet Recipe with Cauliflower
Enjoy this easy taco skillet recipe which doesn't require any high carb tortillas. It's a simple one pan low carb dish that cooks up quickly.
- 1 pound ground beef
- 2 cups cauliflower rice
- 10 ounces diced tomatoes with green chilis canned
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 8 ounces colby jack cheese freshly shredded
- 3.8 ounces sliced black olives canned
- shredded lettuce optional
Brown ground beef in 10 inch ovenproof skillet. Drain.
Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)
Add diced tomatoes, chili powder, cumin, salt, pepper, and onion powder to ground beef.
Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.
Stir in black olives and 1 cup of the shredded Colby Jack until cheese melted. Sprinkle on remaining cheese. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. We like to top each serving with shredded lettuce.
Each serving has about 7 grams net carbs