If taco night is your favorite night, this Low Carb Taco Skillet brings all the bold flavors you love without the carb-heavy extras. It’s quick, family-friendly, and made in one pan for minimal cleanup. Think juicy seasoned beef, peppers, tomatoes, and melty cheese—served over cauliflower rice or tucked into lettuce cups.
You get that satisfying taco vibe with none of the heaviness. It’s perfect for busy evenings when you want something hearty, colorful, and done in 30 minutes.
Low Carb Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner
Ingredients
- Ground beef (1 to 1.25 pounds, 85–90% lean)
- Avocado oil or olive oil (1 tablespoon)
- Yellow onion (1 small, diced)
- Bell peppers (2, any color, sliced or diced)
- Garlic (3 cloves, minced)
- Tomatoes (1 can diced, 14.5 oz, drained) or 2 fresh Roma tomatoes, chopped
- Tomato paste (1 tablespoon)
- Cauliflower rice (3 cups, fresh or frozen)
- Cheddar or Mexican blend cheese (1 to 1.5 cups, shredded)
- Fresh cilantro (a small handful, chopped)
- Lime (1, cut into wedges)
- Salt and black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon fine sea salt
Instructions
- Warm the pan. Heat a large skillet over medium-high. Add the oil and let it shimmer.
- Brown the beef. Add the ground beef, breaking it up with a spatula. Season lightly with salt and pepper. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sweat the aromatics. Push the beef to one side. Add onion and bell peppers to the open space. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Season it right. Sprinkle the taco seasoning over everything. Stir well so the spices coat the meat and veggies.
- Add tomatoes and paste. Stir in the diced tomatoes and tomato paste. Let it simmer 3–4 minutes to thicken and concentrate the flavor.
- Cook the cauliflower rice. Add the cauliflower rice to the skillet. Stir well to combine. Cook 5–7 minutes, stirring occasionally, until tender and most of the moisture cooks off. Taste and adjust salt and pepper.
- Finish with cheese. Reduce heat to low. Sprinkle cheese over the top. Cover and let it melt for 1–2 minutes.
- Garnish and serve. Turn off the heat. Top with cilantro and a squeeze of lime. Serve straight from the skillet with your favorite toppings.
Why This Recipe Works
This skillet nails the balance between ease and flavor. You brown the meat, toss in veggies, add seasoning, and finish with cheese—no complicated steps.
Using cauliflower rice keeps it low carb while still feeling like a full meal. The spices bloom right in the pan, which means deeper flavor with less effort. Plus, everything cooks together, so each bite hits with beef, veggies, and creamy melted cheese.
It’s also flexible.
You can use ground turkey or chicken, swap in your favorite peppers, or add extra heat. The skillet format lets you customize toppings at the table, so everyone gets their perfect bowl.
Shopping List
- Ground beef (1 to 1.25 pounds, 85–90% lean)
- Avocado oil or olive oil (1 tablespoon)
- Yellow onion (1 small, diced)
- Bell peppers (2, any color, sliced or diced)
- Garlic (3 cloves, minced)
- Tomatoes (1 can diced, 14.5 oz, drained) or 2 fresh Roma tomatoes, chopped
- Tomato paste (1 tablespoon)
- Cauliflower rice (3 cups, fresh or frozen)
- Cheddar or Mexican blend cheese (1 to 1.5 cups, shredded)
- Fresh cilantro (a small handful, chopped)
- Lime (1, cut into wedges)
- Salt and black pepper
Taco seasoning (homemade or store-bought):
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon fine sea salt
Optional toppings: diced avocado, sour cream or Greek yogurt, sliced jalapeños, hot sauce, shredded lettuce, sliced green onions.
Instructions
- Warm the pan. Heat a large skillet over medium-high. Add the oil and let it shimmer.
- Brown the beef. Add the ground beef, breaking it up with a spatula.
Season lightly with salt and pepper. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sweat the aromatics. Push the beef to one side.
Add onion and bell peppers to the open space. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Season it right. Sprinkle the taco seasoning over everything.
Stir well so the spices coat the meat and veggies.
- Add tomatoes and paste. Stir in the diced tomatoes and tomato paste. Let it simmer 3–4 minutes to thicken and concentrate the flavor.
- Cook the cauliflower rice. Add the cauliflower rice to the skillet. Stir well to combine.
Cook 5–7 minutes, stirring occasionally, until tender and most of the moisture cooks off. Taste and adjust salt and pepper.
- Finish with cheese. Reduce heat to low. Sprinkle cheese over the top.
Cover and let it melt for 1–2 minutes.
- Garnish and serve. Turn off the heat. Top with cilantro and a squeeze of lime. Serve straight from the skillet with your favorite toppings.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium heat or in the microwave, adding a splash of water if it looks dry. If you plan to meal prep, keep toppings like avocado, sour cream, and extra cheese separate so they stay fresh.
For longer storage, freeze portions without the fresh toppings for up to 2 months. Thaw in the fridge overnight, then reheat on the stove for the best texture.
Benefits of This Recipe
- Low carb without feeling light. Cauliflower rice bulks it up and soaks in all the flavor.
- One pan, low mess. Perfect for weeknights and minimal cleanup.
- Customizable heat and protein. Adjust the spice level and swap meats as you like.
- Great for meal prep. Holds up well and reheats nicely.
- Balanced and satisfying. Protein, veggies, healthy fats, and tons of flavor.
What Not to Do
- Don’t skip draining excess fat if your beef is very fatty.
Too much grease will make the skillet heavy and soggy.
- Don’t add cauliflower rice too early. If you toss it in before the tomatoes reduce, it can turn watery.
- Don’t drown it in liquid. This is a skillet, not a soup. Keep it thick and hearty.
- Don’t overcook the peppers. A little bite adds great texture.
- Don’t forget acid. A squeeze of lime at the end brightens everything.
Recipe Variations
- Turkey or chicken skillet: Swap ground beef for ground turkey or chicken. Add 1 extra tablespoon of oil to keep it juicy.
- Spicy chipotle: Stir in 1 chopped chipotle pepper in adobo and a teaspoon of the adobo sauce for smoky heat.
- Southwest veggie boost: Add zucchini or mushrooms with the peppers.
Sauté until just tender.
- Queso finish: Swap shredded cheese for a drizzle of warmed queso for a creamy, restaurant-style vibe.
- Bacon twist: Cook 2–3 slices of chopped bacon first, remove, then brown the beef in the bacon fat. Crumble bacon on top at the end.
- Skillet bowls: Serve over shredded lettuce with avocado, salsa, and a dollop of sour cream for a taco salad feel.
- Lettuce cups: Spoon the mixture into butter lettuce leaves for handheld tacos without tortillas.
FAQ
How can I make this even lower in carbs?
Skip the tomatoes and use more peppers and a splash of broth for moisture. Keep toppings like salsa to a minimum and focus on cheese, avocado, and sour cream.
It still tastes great and trims a few more carbs.
Can I use store-bought taco seasoning?
Yes. Choose a low-sugar blend and check the label for starches or fillers. Start with 2 tablespoons and adjust to taste.
What if I don’t like cauliflower rice?
Try finely chopped cabbage or broccoli rice.
Both stay low carb and cook quickly. You can also serve the beef-and-veggie mix over a simple salad.
How do I make it dairy-free?
Omit the cheese and add creamy elements like avocado and a drizzle of olive oil or a dairy-free queso. Nutritional yeast can add a cheesy note without dairy.
Is this recipe spicy?
It’s mild as written.
For more heat, add cayenne, jalapeños, or hot sauce. For less heat, skip the cayenne and use mild chili powder.
Can I make it ahead?
Absolutely. Cook it up to 3 days in advance, store in the fridge, and reheat when ready to serve.
Add fresh toppings after reheating to keep textures bright.
What skillet works best?
A large, heavy-bottomed skillet (10–12 inches) is ideal. Cast iron gives great browning and holds heat well, but any sturdy pan works.
How do I avoid a watery skillet?
Drain the beef if necessary, simmer the tomatoes until thick, and cook the cauliflower rice until the extra moisture evaporates. Don’t cover the skillet until you add the cheese.
In Conclusion
This Low Carb Taco Skillet packs big taco flavor into a fast, one-pan meal that fits your routine.
It’s flexible, budget-friendly, and perfect for weeknights or meal prep. With the right spices, a fresh squeeze of lime, and your favorite toppings, it delivers all the satisfaction of taco night without the carbs. Keep it simple, keep it bold, and make it yours.