Nothing gets our family around a table faster than mentioning two things either tacos or cheese and my family is ready to eat! Cheesy Taco Skillet (Low Carb/Keto) is a quick and hearty meal and our go-to lunch or dinner meal. This recipe is the perfect beef taco skillet dinner that is packed with vegetables, beef taco flavor, and tons of gooey melted cheese. this one-pot meal doesn’t disappoint!
WHY YOU WILL LOVE CHEESY TACO SKILLET?
This family-friendly Cheesy Taco Skillet (Low Carb/Keto) is great for lunch or for busy weeknights since it’s fast and has minimal cleanup! I love anything Tex-Mex, and chances are your picky eaters will enjoy this one too. It’s versatile and easy to keep low carb or you can add tortilla chips to make nachos or soft/hard shell tortillas for tacos. Add your favorite salsa, sour cream, and guacamole. A creative and fun dinner that doesn’t take a lot of effort always tastes great.
INGREDIENTS
- Ground Beef
- Cheddar Cheese
- Bell Pepper
- Grape Tomato
- Jalapeno Pepper
- Chili Powder
- Onion Powder
- Cumin
- Garlic Powder
- Paprika
- Dried Oregano
- Salt
- Green Onion
HOW DO YOU PREPARE A CHEESY TACO SKILLET?
Heat 2 tbsp olive oil on medium-low heat. Add the onions and red, green, and jalapeno peppers. Saute the vegetables until they begin to soften.
Add the ground beef and saute until browned. Drain off any excess fat from the pan.
Stir in the tomatoes, salt, pepper, chili powder, onion powder, cumin, garlic powder, paprika, and oregano. Add the water and cook until the tomato begins to soften.
Add the water and cook until the tomato begins to soften.
Mix in the cheese. Mix one cup into the meat and the second cup sprinkle all over the top of the skillet. Taste for saltiness and add more if necessary.
Serve with guacamole and sour cream in a bowl for the low-carb/keto version. Serve with tortilla chips (nachos) and soft/hard shell tortillas for tacos. Garnish with chopped green onion.
WHAT TO SERVE WITH CHEESY TACO SKILLET?
If you love this Cheesy Taco Skillet, be sure to check out some of my favorite side dishes to bring that Southwest flavor you crave – like our favorite Spanish Rice or Keto Creamy Taco Soup.
HOW TO STORE, REHEAT, AND FREEZE THE LEFTOVERS?
- It’s best served fresh, but leftovers will keep in the fridge for 3-4 days in an airtight container.
- Pop leftovers in the microwave until warmed through or in the oven if in an oven-proof skillet.
- Leftovers can be frozen in a zip-lock bag for up to three months. Thaw in the refrigerator overnight.
Cheesy Taco Skillet (Low Carb/Keto)
Equipment
- Large Skillet
Ingredients
- 2 Pounds Ground Beef (80/20 Lean)
- 2 Cups Cheddar Cheese (shredded)
- 1 Red Pepper (diced)
- 1 Green Pepper (diced)
- 1 Large Yellow Onion (diced)
- 2 Tbsp Olive Oil
- 2 Cups Tomato (diced)
- 1 Jalapeno Pepper (diced)
- 2 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 2 Tsp Cumin
- 2 Tsp Garlic Powder
- 2 Tsp Paprika
- 2 Tsp Oregano
- 1/2 Cup Water
- 1 Tsp Salt
Instructions
- Heat 2 tbsp olive oil on medium-low heat. Add the onions and red, green, and jalapeno peppers. Saute the vegetables until they begin to soften.
- Add the ground beef and saute until browned. Drain off any excess fat from the pan.
- Add the tomatoes, salt, pepper, chili powder, onion powder, cumin, garlic powder, paprika, and oregano.
- Add the water and cook until the tomato begins to soften.
- Add the cheese. Mix one cup into the meat and the second cup sprinkle all over the top of the skillet.
- Taste for saltiness and add more if necessary.
- Serve with guacamole and sour cream in a bowl for the low-carb/keto version. Serve with tortilla chips (nachos) and soft/hard shell tortillas for tacos.
- Garnish with chopped green onions.
