Quick, easy, low-carb, keto-friendly…TACO SKILLET is all the things!  This creation was inspired by my mother.  She was awesome at throwing whatever we had in the fridge into a skillet, creating an absolutely delicious dinner.  I picked up her skills and can create something out of nothing…most of the time.  Sometimes we end up with a flop, but not this one – ENJOY!

Yields 4 servings


1.5 lbs grass-fed ground beef

1 can Rotel tomatoes, strained

1-2 zucchini, sliced

1 orange bell pepper, sliced

1 tsp minced garlic

1 tsp sea salt

1 tsp ground cumin

1 tsp ground corriander

1 tbsp smoked paprika

1 tbsp olive oil

Shredded cheese (I use a monterrey jack/cheddar blend.)

Sour cream


  1. Heat pan and olive oil. (I use a wok pan to cook this dish.)
  2. Add zucchini, bell pepper and garlic.  Let simmer until the zucchini starts to soften about 3-5 minutes.
  3. Add ground beef to pan.  Sprinkle beef with salt, cumin, corriander and smoked paprika. Mix the spices in to the meat as it browns about 5 minutes, breaking the meat into large chunks.
  4. When the ground beef is just about cooked through, add the strained Rotel (tomatoes only).  Let simmer and stir about 3-5 minutes.
  5. Serve.  Garnish with shredded cheese and sour cream.

(This dish is perfect for leftovers!)



Here are quick links to items you might need to create this recipe:

I may be compensated through my affiliate links, but all opinions are my own.  I would never recommend a product I didn’t genuinely love!

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