Keto Ground Beef Taco Skillet

Taco night takes a one-pan turn in this keto-minded skillet built on seasoned ground beef. Chili powder, cumin, and jalapeño bloom with tomatoes and broth for bold Mexican-inspired flavor without the tortillas.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 36g protein
• 9g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1.5 lb ground beef (80/20 or leaner)
• 1 medium onion
• 3 garlic cloves
• 1 jalapeño
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (10 oz) diced tomatoes with green chiles
• 1/2 cup beef broth
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 1 avocado
• 1/4 cup fresh cilantro
• 1 lime
• 1/4 cup sour cream

Instructions

1. 1Heat a large deep skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it starts to sizzle.
2. 2Cook the beef 6 to 7 minutes until no pink remains and browned bits form on the bottom of the pan. Drain excess fat if desired, leaving a little for flavor.
3. 3Add diced onion, minced garlic, and minced jalapeño to the beef. Sauté 3 to 4 minutes until the onion softens and turns translucent.
4. 4Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toast the spices 30 to 60 seconds until fragrant.
5. 5Pour in the diced tomatoes with green chiles and beef broth. Scrape up any browned bits and bring the mixture to a gentle simmer.
6. 6Reduce heat to medium-low and simmer 5 minutes so the liquid reduces slightly and the flavors concentrate.
7. 7Cut the cream cheese into cubes and stir them in until fully melted and the sauce turns creamy. Sprinkle cheddar over the top, cover, and let it melt 2 minutes.
8. 8Remove from heat. Dice the avocado and chop the cilantro. Squeeze lime juice over the skillet.
9. 9Scoop into bowls and top each serving with avocado, cilantro, and a dollop of sour cream. Serve hot as a complete keto taco skillet dinner.