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.)
- Heat pan and olive oil. (I use a wok pan to cook this dish.)
- Add zucchini, bell pepper and garlic. Let simmer until the zucchini starts to soften about 3-5 minutes.
- 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.
- When the ground beef is just about cooked through, add the strained Rotel (tomatoes only). Let simmer and stir about 3-5 minutes.
- 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:
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