So many households have a weekly Taco Night tradition that is often lost on a low carb diet. Sure, everyone loves soft or hard shell tacos with all the fixings, but that doesn’t mean you can’t enjoy tacos with a few low carb substitutions. This is a great base recipe that can be tweaked to you or your family’s liking and served with an array of toppings. If you prefer ground chicken or turkey, use it! Sliced jalapeños, avocados, different cheeses, sour cream and cilantro could also be included to make this a gourmet meal rather than a basic dish, too! At the end of the recipe I will include three ideas for how to serve this to make your next taco night a success.
I began by gathering my ingredients and pre-heating the oven to 350°F. I purchased 80/20 ground beef because I love using the fat to saute the vegetables, but if you prefer a leaner cut (or another type of meat) that is okay to use, too!
First I put the ground beef in a large pan by itself and began cooking it over medium high heat. I used a spatula to break it up into small chunks as well. While the beef started cooking, I diced a yellow onion into small pieces and set aside.
I removed the ends and seeds from a yellow pepper, cut it into strips and then diced them into pieces the same size as the onions. When the beef was about 90% cooked, I added the onions and peppers to the skillet to soften. I cooked them about 5 minutes until tender.
Once the vegetables were cooking, I added the fresh baby spinach and let it cook about 2 minutes until the leaves wilted. It is at this point I added the taco seasoning, salt and pepper for flavor.
I pulled the pan off the heat, stirred in the salsa and topped with shredded cheddar cheese. I put the whole pan in the oven for 15 minutes until the cheese was melted and the edges were nicely browned. Honestly this took maybe 15 minutes to prep and cook before sticking in the oven and would make a great weeknight meal after a busy day at work. I love how there are so few ingredients yet they come together to make a complete meal! As I said in the beginning of my post, you could serve this a variety of ways aside from on its own (which is great, too). Perhaps it’s a hot summer day and you want a taco salad – this would be great over a big bed of iceberg and red cabbage or even a spinach base. You could even try your hand at making taco shells out of melted cheese, which I’m still trying to master. My personal favorite, though, would be to turn this into a Chipotle-style burrito bowl and serve over cauliflower rice. It would be extremely filling and you could jazz it up with toppings and hot sauce to make it a complete meal. Enjoy!
Easy Taco Skillet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1
- 1.5lb ground beef
- 1/2c yellow onion, diced
- 1/2c yellow bell pepper, diced
- 3c fresh baby spinach
- 1tblsp taco seasoning
- 1/4c salsa
- 1c shredded cheddar cheese
- Pre-heat the oven to 350°F.
- Add the ground beef to a skillet over medium high heat, break into small chunks and cook until browned and no longer pink.
- While the beef is cooking, dice the onion and yellow pepper.
- Add the vegetables to the skillet and cook 5 minutes until tender.
- Add the baby spinach and cook 2 minutes or until wilted.
- Sprinkle the taco seasoning, salt and pepper over meat and veggies and stir until fully combined.
- Spoon in salsa, stir, then top with shredded cheese.
- Bake for 15 minutes until cheese is melted.
Per serving: 402 calories, 5g total carbs, 4g net carbs, 26g fat, 35g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)