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55 minutes serves 4-6

Beef Taco Skillet

This keto-friendly taco skillet is a perfect party appetizer for the big game, fourth of July, or a last-minute dinner. It uses our 95% Lean Ground Beef.
Beef Taco Skillet

PREP: 10 min. ACTIVE: 25 min. PASSIVE: 20 min. DIFFICULTY Easy


  • 1 lb. Pre 95% Lean Ground Beef
  • 12 oz. frozen riced cauliflower
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. cayenne (omit if you don't like spice)
  • 1 1/2 tsp. salt
  • 1 cup kale, chopped
  • 1/2 cup tomatoes, diced
  • 1 avocado, diced
  • 1/4 cup black beans
  • 1/4 cheddar cheese, finely shredded
  • 2 tbsp. diced onion
  • 1 tbsp. cilantro, minced
  • 1/2 cup salsa verde


  1. In a large skillet, over medium-high heat, crumble and cook the ground beef.
  2. Stir in riced cauliflower, diced onion, and seasoning. Cook, stirring until cauliflower is heated through.
  3. Remove from heat and top with kale, tomatoes, black beans, and cheese. 
  4. Transfer to oven and broil on high for 5 minutes or until the cheese is bubbly. 
  5. Garnish with avocado, salsa, and cilantro.

Recipe by Chef Sarah Russo, @chefsarahrusso

Amount per 100g

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