Keto taco skillet

Keto taco skillet

recipe image
Taco skillet for ketogenic. Includes sauteed zucchini and fresh tomatoes.


  • 1 tsp Salt
  • 1 serving Poblano Pepper, Raw (1 Pepper)
  • 1.50 serving Anaheim Pepper, 1 Raw Pepper
  • 34 oz 80/20 ground beef chuck
  • 2 serving Tomatoes, Roma, Fresh, 1 Med
  • 14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g
  • 5 serving Sargento Colby Jack Cheese, 1 deli style slice
  • 1 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g)
  • 2 serving Onions, yellow, raw 1 oz.
  • 2 cup, sliced Zucchini


  1. Saute zucchini separately, in coconut oil. Season to taste with salt and pepper.
  2. Brown ground beef, add onions and peppers and cook until they are translucent, season with the spices, salt and pepper to taste.
  3. Deglaze with 1 cup water, or beef broth if you have it.
  4. Cook over medium heat uncovered, until the moisture mostly evaporates.
  5. Mix in cheese slices and cook until just melted.
  6. Serve.
  7. Suggested garnishes: dollop of sour cream, avocado, shredded romaine
  8. Serving Size: Makes 5 or 6 servings

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