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.
The first time I had portobello fries, I was in downtown Tampa at a restaurant called Gin Joint. After my first bite I was in love and knew I had to recreate them!
Soaked in buttermilk and lightly fried in a beer batter and then dipped in a tangy aioli… They are seriously a dream!
You can have them as an appetizer or use as a Taco Tuesday filling, either way you will crave these! And yes, you can bake them instead of frying and they will taste just as good!
The Lemon Garlic Aioli is a magical creamy sauce with a bright lemony tang and a savory garlic flavor that you will want to dip everything in from chips to veggies to any meat.
4 Portobello mushrooms, about 1 pound, stems and gills scraped out, cut into 1/2-inch strips
2 cups buttermilk
3 large eggs, separated
1 can beer (preferably lager or pale ale)
3/4 cup all-purpose flour
3/4 cup white cornmeal
¼ cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying (about 2 ½ cups)
½ cup Mayo
2 tablespoon Worcestershire Sauce
1 teaspoon Dijon mustard
1 clove garlic, chopped
1 small shallot, chopped
½ lemon juiced
1 zest of a lemon
1 teaspoon sugar
1 teaspoon ground pepper
1 teaspoon chopped rosemary
1 teaspoon chopped Italian parsley
Make the aioli: Combine all the ingredients in a bowl and whisk until blended. Set in the refrigerator.
Prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.
Make the batter: In a large bowl, combine the egg yolks, beer, flour, parmesan cheese, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne.
Fill a skillet with the vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F or drop a crumb in and it sizzles.
In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter.
One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate.
Sprinkle with sea salt and serve with the garlic lemon aioli.
This soup is the perfect way to enjoy tacos without the added carbs!
I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.
It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20.
Looking for a wine pairing?
Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic, minced
1 bell pepper, diced (I used red but green works good too)
1 (10 oz) can diced tomatoes
8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
1 Taco seasoning packet
Zest and juice of one medium sized lime
Salt and pepper to taste
2 cups beef broth
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid.
In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.
Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.
Add the lime zest taco seasoning packet and stir to combine.
Add lime juice and cream cheese, until cream cheese is melted and mixed through.
These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce!
They are low carb and keto diet friendly.
Start with 3 or 4 small zucchini.
I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.
Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt.
Now it’s time to make the filling. Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef. Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.
Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color, I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time!
Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.
I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too.
Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes.
This recipe is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!
1lb Ground Beef
1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
1/2 cup Red Onion, diced
2 Cloves Garlic, minced
1 tablespoon Chili Powder
2 teaspoons Cumin
1/2 teaspoon Salt
8 ounces Cheddar Cheese, shredded
1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside.
Pour salsa into a baking dish.
Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.
In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.
Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.
Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together.
Once combined, fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 25 minutes or until zucchini has softened and cheese is melted.