This keto Mexican skillet is an easy and delicious one-pan dinner that will have your family asking for seconds! Perfect for Taco Tuesday or when you are craving some Mexican food that is keto-friendly and a breeze to prepare.
Oh, and did I mention it’s full of veggies that even your pickiest eaters will love?!
In a fast-paced world where everyone wears multiple hats, getting a healthy and delicious dinner on the table quickly can seem like an impossible task. That’s where skillet or one-pan keto dinners come to the rescue!
Keto Mexican Skillet
It’s no secret that Mexican or Tex-Mex food is popular in our family. Before we made keto and low carb our lifestyle, most of the time special dinners were at our favorite Mexican restaurant.
I’ve also been known to say on many occasions “ I love all Mexican food” and I mean ALL, from fast food to authentic I can’t get enough.
Unfortunately, many of the amazing dishes I love are way too high in carbs. However, I don’t let that stop me from having my favorite foods! I’ve been finding ways to have the bold, citrus fresh, and spicy flavors of Mexican food for years.
My cooking isn’t much different than my mom’s (Hilda). Always packed full of flavor and usually (at least) a little spicy. What can I say? We love our spice! But don’t fear, I’ve made sure to make the heat optional in this keto taco skillet.
If you’re as big of a fan of Mexican and Tex-Mex food as I am then I encourage you to check out our collection of easy keto Tex-Mex recipes.
Mexican One-Pan Keto Dinner
The keto cheesy Mexican skillet has been one of the many ways I’ve come up with having my favorite flavors while staying in ketosis.
This one-pan, casserole-like dish is so incredibly easy to make and extremely delicious. I’ll be honest, I wasn’t sure how to classify this favorite meal, is it a casserole, skillet, taco bake? In the end, what I would call this is delicious!
What’s so great about this keto taco casserole is that it’s totally customizable to what you and your family like (or what you have in your fridge currently).
The base of this low-carb taco skillet is ground beef, cauliflower rice, tomatoes, and cheese which is all cooked in a single cast-iron skillet.
I made my skillet with ground beef but you could easily use shredded chicken or even steak!
I don’t know about you but when it comes to figuring out what to make for dinner, it has to be something easy. Especially if it’s a weeknight meal!
Simplicity and speed are crucial. The idea of creating something that requires a lot of complicated steps or uncommon ingredients just doesn’t thrill me.
Easy Taco Casserole With Cauliflower Rice
One of the best parts of this dish is that you can “sneak” in tons of veggies! I’m a huge fan of cooking with lots of greens and vegetables and this is the perfect dish for those who don’t like to eat their vegetables.
My grandmother isn’t a huge fan of leafy greens and whenever I make soup for her she always says ( in Spanish) “and what is all this grass?!” and I always tell her “when I’m cooking, you’re going to have to eat the grass because it’s good for you”.
She always leaves them behind and tells me to “respect her grays”. A loving warning to remember she’s Grandma and will eat what she wants.
That’s when we resort to blending her soup to make sure she’s getting the nutrients she needs even if she doesn’t know it.
That’s the beauty of this Mexican skillet, everything is chopped up and mixed together and no one notices the vegetables! The last time I made this even my husband was surprised when I told him it was full of veggies.
Oh, the magic of cheese and Mexican spices!
What You’ll Need
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The following is a list of ingredients and equipment you will need for this low-carb Mexican dish.
- Ground beef
- Cauliflower rice
- Shredded cheese
- Diced tomatoes
- Green peppers
- Chili powder
- Cast iron skillet
Be sure you also visit our Keto Hispanic Food for more Latin recipes!
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- 1.5 lbs ground beef
- 1/2 yellow onion, diced
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 cups shredded cheese (I use the Mexican blend)
- 1.5 cups cauliflower rice ( I use the frozen kind)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2.5 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon chipotle powder (optional)
- 1/2 teaspoon jalapeno powder (optional)
- 1/4 cup sour cream
- 2 cups spinach, chopped
- 1/2 cup diced fresh tomatoes (for garnish)
- Chopped cilantro (for garnish)
- Chopped green onions (for garnish)
- 1/4 cup sliced black olives (for garnish)
- Lime (for garnish)
- In a large cast-iron skillet on medium-high heat, lightly brown the ground beef.
- Next, add in the onions and green peppers.
- Once the onions start to become translucent, add in the canned diced tomatoes. Stir often to avoid burning or sticking to the pan
- Add in your salt, pepper, and spices.
- Then, add in your cauliflower rice (still frozen) and stir occasionally until the "rice" cooks. This should take about 3 to 5 minutes.
- Next, add in your chopped spinach and allow it to cook down.
- Then, add in half of the shredded cheese and mix well. Reduce the heat to low.
- Lastly, top with the remaining cheese and allow to melt. Garnish with sour cream, diced fresh tomatoes, green onions, cilantro, black olives, and fresh lime juice.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
You can add your favorite taco toppings like jalapenos, avocados, and keto-friendly salsa!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 21.7gSaturated Fat: 11.9gCholesterol: 145mgSodium: 417mgCarbohydrates: 8.3gNet Carbohydrates: 5.9gFiber: 2.4gSugar: 4.2gProtein: 45.8g