KETO Taco skillet


Serve in a Romaine Lettuce Leaf for the shell of ZERO carb

Yeah I live in Mexico and I am enjoying the skinny of being on the KETO lifestyle, but at our casa, on Taco Tuesdays, we make up this ZERO carb Taco skillet and enjoy with bacon rinds for the crunch!


  • 1 lb lean ground beef
  • 1 large yellow onion, diced
  • 2 avocados, green onions
  • 2 bell peppers, diced
  • 4 diced tomatoes
  • 1/2 or 1/4 green chili (according to desired hot level)
  • 1-2 large zucchinis, diced
  • 2 tbsp taco seasoning (from down the street, or out of a bottle)
  • 3 cups spinach (this sounds like a lot- it cooks down to a small amount)
  • 1½ cup shredded cheddar and jack cheese
  • Bacon rinds
  • green onions and shredded iceberg lettuce, to garnish
  1. In a large non-stick pan, lightly brown onions, add ground beef and crumble well.
  2. Drain excess fat.
  3. Add bell peppers, diced tomatoes, diced green chilli and cook until browned.
  4. Add taco sauce (we use Chapala sauce)
  5. Add spinach last and let fully wilt.
  6. Mix well and cover with shredded cheese. Let cheese melt in covered pan.
  7. Garnish with green onions if desired.
  8. Serve over a bed of lettuce with cubes avocado and bacon rings for crunch !
Nutrition Information per serving:  ZERO carbs!
1/2 cup Serving size: 343g Calories: 330 Fat: 14.2 Saturated fat: 7.6 Trans fat: 5.8 Fiber: 3.5 Protein: 36.8
For a zesty dip for the bacon rinds Keto Hot Dip

One thought on “KETO Taco skillet

  1. Pingback: KETO TACO SHELLS | Living Abroad

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