This KETO Taco Skillet is everything you love about tacos but KETO friendly and cooked in one skillet!
I love creating recipes like this because there’s so many ways you can customize it to what you love. I used lean ground beef but you can use ground chicken or even turkey. For the veggies, you can easily switch any of them out like mushrooms instead of zucchini. The options are endless!
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 1 can diced tomatoes with green chilis
- 2 large zucchini, chopped
- taco seasoning packet
- 1 ½ cup shredded cheddar and jack cheese
- Cilantro, to garnish
Preheat the oven to 350 degrees F.
In a large pan, crumble and brown ground beef.
Drain excess fat, wipe skillet clean and set meat aside.
Add zucchini and cook for 2 minutes.
Add onions, garlic and peppers, and cook until through.
Add the taco seasoning, and stir in one tablespoon water to evenly coat mixture (the liquid from the tomatoes will help).
Add the canned tomatoes with the juices and stir.
Cover with shredded cheese and place in the oven until the cheese is melted and bubbling.
Sprinkle with cilantro.
Serve alone, over a bed of lettuce, rice, or in a taco or burrito.