Put a low-carb spin on taco night with this quick and easy recipe that features cauliflower rice, fresh veggies, and spiced beef.
I never thought about tacos having a lot of carbs in them. The crunchy shells just seemed like a spiced meat delivery system to me. And the idea that those super-convenient packets of taco seasoning could contain sneaky sugars and starches was totally surprising to me. They look so innocent!
Then my partner and I decided to go low-carb. Suddenly, my grocery shopping and meal planning got a lot more complicated—and taco night became a thing of the past.
Luckily, I came across this recipe for taco bowls. It lets us get our fix of spicy ground beef, fresh veggies, and flavorful guacamole without derailing our health goals. Plus, the cauliflower rice makes it feel like I’m cheating, sans guilt! I love how the combination of seasonings in this recipe mimics the deeply complex flavors of those store-bought packets without the additives. I up the cayenne a bit because I like more heat, but the paprika, cumin, and chili powder deliver lots of Tex-Mex savoriness. The first time we made these, I used premade guac from our locally-owned deli. It was fine, but I think I’ll make my own next time for a fresher, more avocado-forward taste. And my partner considers himself an expert-level salsa chef, so we add his jalapeño-infused concoction to our bowls.
The best part about this recipe is how quickly and easily it comes together. We make it for dinner a couple times a week, sometimes with beef and other times with ground turkey. It’s way more satisfying than taco night used to be!
Homemade vs. store-bought guacamole
You can use your favorite low-carb guac from the store for this recipe—or you can make your own from scratch. I prefer the homemade route because it puts me in control of the ingredients, guaranteeing the lowest possible carb count and the freshest, brightest flavors. When you make guac at home, you skip the hidden sugars, starches, and preservatives often found in store-bought versions. And it’s as easy as combining ripe avocados with fresh lime juice, chopped cilantro, diced onion, and a pinch of salt—then mashing everything until it’s just blended. Add diced tomato or jalapeño if you like, but taste as you go to keep it balanced and carb-friendly. With fresh ingredients and zero additives, your homemade guacamole lets the natural flavor of avocado shine, perfectly complementing your low-carb taco bowl.
How do I store leftovers?
If you have fully assembled taco bowls leftover, store them in an airtight container in the fridge and enjoy them within 1 or 2 days. The lettuce will wilt, and the guac may discolor, but they should still taste great within this short timeframe. I do not recommend freezing this dish, as the fresh ingredients will become unappealing from the freeze-thaw process.
Storing the components of this dish in separate airtight containers gives you more options. Fully cooked cauliflower rice and ground beef will each keep in their own airtight containers in the fridge for up to 4 days or in the freezer for up to 2 months. Shredded cheddar cheese keeps in the fridge for up to 2 weeks and in the freezer for up to 3 months. Neither fresh veggies nor guacamole freeze well, but you can store them in the fridge for 1-2 days. Press plastic wrap directly against the surface of the guac to slow browning.
Similar recipes to try
Hungry for more low-carb recipes featuring Mexican-inspired flavors? Check out this one for Chili-Lime Keto Sheet Pan Shrimp, this one for Adobo Chicken Chili that’s also dairy-free and Whole30-compliant, these Ground Chicken Tacos, this Mexican Lasagna, this Low-Carb Chipotle Lime Mexican Coleslaw, and this Mexican Shredded Chicken recipe that you can make in your Instant Pot or Crock-Pot.
Taco Bowls – Keto Recipe
Ingredients
- 4 cups raw cauliflower roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound ground beef
- 20 cherry tomatoes halved
- 2 cups lettuce chopped
- 1 cup cheddar cheese shredded
- 4 tablespoons guacamole
Instructions
- Place the cauliflower in a food processor and pulse a few times, until it resembles grains of rice. Heat the olive oil in a skillet over medium heat. Add the cauliflower rice and cook until tender, about 4-5 minutes. Set aside.
- In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and cayenne. Set aside.
- Place ground beef in a large nonstick skillet over medium heat. Cook, stirring to break up clumps, until the beef is browned, about 8-10 minutes. Drain off most of the excess fat, but leave a little to help the spices blend with the meat. Sprinkle in the spice blend and cook until mixed thoroughly, about another 1-2 minutes.
- Divide the cauliflower rice and beef evenly among four bowls. Add 5 halved cherry tomatoes, 1/2 cup lettuce, 1/4 cup cheddar cheese, and 1 tablespoon guacamole to each bowl. Serve immediately.
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