Cheesy Beef Taco Skillet

Looking for an low carb alternative for Spanish rice. look no further! This recipe is perfect.

I made this for dinner on Tuesday. It is so delicious! No Joke!!!! I will make this again and stuff it some green bell peppers. And it is so simple! And quick too! Perfect for a busy evening dinner that is sure to please the whole family. It does include cauliflower but you would never know the “rice” is actually vegetables. There is no cauliflower taste what so ever!

I used ground turkey in place of the beef due to my dietary needs. I cut back on the chili powder and may cut back some more. It does have a kick to it but not soo bad that this non-spicy eater couldn’t tolerate. I added some sour cream on the side for dipping. It upped the flavor a bit and made the meal a little more satisfying. Would probably be good with some avocado chunks too. I omitted the lettuce since I did not have any on hand. It would probably taste good with some lettuce too. Kinda like a tortilla-less taco.

This is not an original recipe. I search the web daily for new and interesting recipes to keep me and the hubby from getting bored while eating Keto. I found this one via Low Carb Yum ‘s blog. I like Low Carb yum‘s recipes and have used several of them. Photo credit goes to Low Carb Yum as well. Side note: I really need to remember to take photos!

I used prepared cauliflower rice from the freezer section. I like Green Giant’s version as it comes in a steam-able bag. Pop in the microwave and cook for 5-6 minutes an done. Simple and easy. This option also provides uniform pieces which I love.

Cheesy beef taco skillet recipe with cauliflower rice

Cheesy Beef Taco Skillet

Enjoy this easy taco skillet recipe which doesn’t require any high carb tortillas. It’s a simple one pan low carb dish that cooks up quickly.


 Course Main Course
 Cuisine Mexican
 Keyword ground beef
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 6 people
 Calories 266 kcal
 Author Lisa | Low Carb Yum


  • 1 pound ground beef
  • 2 cups cauliflower rice
  • 10 ounces diced tomatoes with green chilis canned
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 8 ounces colby jack cheese freshly shredded
  • 3.8 ounces sliced black olives canned
  • shredded lettuce optional


  1. Brown ground beef in 10 inch ovenproof skillet. Drain.

  2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)

  3. Add diced tomatoes, chili powder, cumin, salt, pepper, and onion powder to ground beef.

  4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.

  5. Stir in black olives and 1 cup of the shredded Colby Jack until cheese melted. Sprinkle on remaining cheese. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. We like to top each serving with shredded lettuce.

Recipe Notes

Each serving has about 7 grams net carbs


Let me know what you think. I love to read your feedback.

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