All the bold taco salad flavor you crave minus the carbs!
There are nights when I want a fast taco salad but don’t want to have to cycle through all the menus on DoorDash and wait another hour for delivery. And, seeing as I’m eating keto, I can’t enjoy the shell anyway!
That’s where this keto taco skillet comes in—it’s a one-pan wonder that gives you everything you love about a taco salad but in a warm, hearty version that comes together in about 20 minutes.
What I love most is the way it layers flavors the same way a taco does: smoky cumin and chili powder meet juicy ground beef, tangy diced tomatoes, and the tender bite of cauliflower rice. Then you stir in slaw mix for a little crunch and finish it all off with melty Mexican cheese. It’s rich, savory, and satisfying without a single taco shell in sight—and it’s keto through and through. This recipe has become a go-to when I’m cooking for clients who want that Tex-Mex punch but also need something quick, low-carb, and family-friendly.
My favorite ways to serve this keto taco skillet
As good as this dish is straight from the skillet, I love turning it into other meals. One of my favorites is piling a big spoonful over crisp romaine or a mix of leafy greens for a quick taco salad dressed with ranch and salsa. Another way I enjoy this keto taco skillet is on top of some homemade keto nachos with low-carb homemade chips! Grab your favorite Keto Tortilla Chips, spread them out on a sheet pan, and load them with a generous helping of this taco skillet mixture. Sprinkle on a little more cheese and run them under the broiler until bubbly. Add jalapeños or sour cream on top, and you’ve got yourself a filling super-snack that won’t derail your keto goals.
How do I store leftovers?
Store any leftover keto taco skillet in an airtight container in the refrigerator for up to 4 days. For longer storage, portion it out and freeze for up to 3 months. To reheat, warm gently on the stovetop over medium heat or in the microwave, adding a splash of water if needed to loosen it back up. If frozen, thaw overnight in the fridge before reheating.
Similar recipes to try
If you loved this dish, here are three more mains that help squash the hangries while keeping you on track with your keto goals. This Keto Fajita Casserole packs in juicy chicken, tender peppers, and cauliflower rice under a gooey blanket of Monterey Jack—every bite tastes like sizzling fajitas straight off the skillet. Then there’s this amazing Chicken Enchilada Casserole, full of cozy Tex-Mex comfort, it’s perfect for feeding a hungry crowd. And if you’re after a hearty, pizza-night experience, Crock-Pot Keto Supreme Pizza Casserole is loaded with everything you love about a supreme pizza, without the crust!
Keto Taco Skillet
Ingredients
- 1 pound ground beef
- 5 ounces onion diced (about 1/2 cup)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 packet Goya Sazón seasoning optional
- 1 cup canned diced tomatoes
- 1/2 cup water
- 12 ounces riced cauliflower cooked and drained
- 2 cups coleslaw mix
- 1 cup Mexican blend cheese
Instructions
- In a skillet over medium heat, brown your ground beef until slightly cooked through.
- When beef is only slightly pink, add the diced onions.
- Continue cooking until the beef is completely cooked through and the onions are translucent.
- Add the spices to the beef and stir to coat. Let the mixture cook 1-2 minutes.
- Add the diced tomatoes, water, cooked cauliflower rice, and coleslaw mix. Let the mixture simmer until most of the water is absorbed.
- Top with the Mexican cheese and serve.
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