Keto Cheesy Taco Skillet Recipe

Keto Cheesy Taco Skillet Recipe
Follow, Like, Share!

One of the favorite types of food to eat in our house is Tex-Mex, as we love seasoned meats, cheeses, and hot salsas. At least once a week we make some sort of Mexican-inspired dish like our Keto Chicken Enchiladas, Keto Locos Tacos, or this Keto Cheesy Taco Skillet recipe here.

The trick to making good tasting Keto-friendly tacos or similar dishes really comes down to the spices. I know that a lot of people who eat what they call “Dirty Keto” will still reach for the packets of Taco Seasoning, as it is very convenient, but be sure to read the labels on those. Most of those packets of Taco Seasonings will have either Sugar, Maltodextrin, or Dextrose added to them to enhance the flavoring, but no sweetener is really needed when making your own Taco Seasoning.

Sometimes we will eat this just as is, like a casserole, and other times we will scoop this up and make Lettuce Wraps with the filling and add some Sour Cream on top too. You can really do what you prefer with this, and even add it on top of a fresh salad if you want to make a Keto Taco Salad too.

Keto Cheesy Taco Skillet Recipe


Ease of Preparation: Easy

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes

Keto Cheesy Taco Skillet Recipe Nutrition Facts


Optional for Garnish/Toppings:

  • 1 Bunch Green Onion (Sliced)
  • Iceberg Lettuce (Shredded)


  1. Prep the Vegetables by Dicing them all into bite-size pieces or smaller.
  2. In a Large Skillet over Medium-High Heat brown 1 Pound of Grass-Fed Ground Beef.
  3. When the meat is browned add in the Yellow Onion, Green Bell Pepper, Red Bell Pepper, and Zucchini then stir and cook for a few minutes.
  4. Next add in the Cherry Tomatoes and Jalapeno Pepper then stir and cook for a couple minutes before adding in the seasoning.
  5. For the seasoning you could use your own preferred Taco Seasoning, but we like to use a mix of Chili Powder, Onion Powder, Cumin, Garlic Powder, Paprika, Dried Oregano, and a little bit of Pink Himalayan Salt. So many of the packaged Taco Seasonings have added ingredients like Dextrose or MSG that are not so good for you to consume. By making the seasoning ourselves, we can be assured we know what is in it.
  6. Stir in the seasoning, and cook for about 5 minutes before turning off the heat.
  7. Shred the Cheddar Cheese and sprinkle on top of the skillet mixture and allow to melt while the food is still very hot.
  8. Optionally you can garnish the dish with a topping of Shredded Iceberg Lettuce, Green Onions or even add things like Sour Cream on top to kick up the flavor to your liking. You can serve this as-is or even scoop it into some Iceberg Lettuce Leaves for some Keto Cheesy Taco Lettuce Wraps.
recipe image
Recipe Name
Keto Cheesy Taco Skillet
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2.51star1star1stargraygray Based on 98 Review(s)

52 thoughts on “Keto Cheesy Taco Skillet Recipe”

  • This recipe was excellent and i wiuld be interested in other recipes the one thing that you as well as nany other websites i have use are missing are accurate macronutrients, I measure and weigh everything so giving me 1 scoop ciunts dorsnt really help. Is there any wasy to get more accurate measurements.


    • My son is Type 1 diabetic and we run into this all the time! My solution is weigh the whole dish and figure from there, for example carbs 8g per serving-6 servings=48g of carbs for the whole dish. The dish weighs X amount (say 400 ounces), 400 divided by 48 = 8.33 grams of carbs per ounce. Then just measure your serving and apply.

    • John, it says it serves 6 so I imagine you could kind of score it off in 6 equal parts and 1/6 of it would be considered “a scoop”.

    • The overwhelming number of people don’t need the numbers to be exact. If you do, then you can figure it easily by weighing each ingredient as you add it to find the exact macros of the entire recipe. But then you would also need to weigh the empty skillet you are preparing it in, weigh the finished product and subtract the weight of the skillet. You would have to decide from there how many servings you were going to count and divide the weight of the food by the number of servings. And, finally, you would need to portion out and weigh the food to get the exact size of serving for the macros you figured. Nobody putting a recipe out there is going to do that. Most of us are content with “1/6 of recipe contains…”

      • I’ve noticed that most of you are looking for the exact macronutrients! I’m not sure if you have heard of the Bernstein Diet, which I am doing at the moment. (Type 2 diabetes) For 1 serving of protein, we can have 3.5 oz twice a day! I know you think that isn’t much, but it fills you up. Anyway, we are allowed to have two servings of Vegetables per day as well, at 8 oz. I think you can get a pretty good idea as to the exact macronutrients for this. This diet has brought my A1C down from 9.9 to 5.1. Once off this diet I’ll be trying this out!! Thanks for posting it! 🙂

    • If you’re using a keto app to monitor and records your macros, that app should have a feature that allows you to build a recipe. By doing that it will break down cories, fats, carbs and protein.

  • I used salsa in place of the cherry tomatoes and jalapeño, I’m really excited about it. I only tasted it today for seasoning as I cooked it to take to work for my lunch prep.

    • If you have a SPROUTS or WHOLE FOODS – they will have grass fed beef. If you have a meat market or butcher close by – call them and see if they carry any, they probably do. Most grocery stores are carrying grass feed meat these days as the demand continues to rise. There are several ranches fairly close around here that have grass fed meat to buy also. Just check around for your area, it shouldn’t be that hard to find.

    • The nutrient value of all beef is the same no matter if grass-fed or conventional. Grass fed will have a little more Omega-3. As a farmer, I can tell you that ALL beef is grass fed. Most growers also supplement with corn (which is the seed pod of a grass). Corn is an energy source and allows beef to add more fat marbling which gives meat more flavor and texture. In ground beef, you can buy the percent fat. Highest quality steaks have marbling which adds to the flavor. Grass fed generally has less flavor and typically is a bit more chewy when compared to beef fed corn (carbohydrates). The label “Grass-fed” generally means the animal was only fed grass and not supplement with grain or protein. Either way you grow beef, the animal produces the same nutrient value in meat.

      • The point of using grass fed beef is the cow was not fed grains. That is important for someone with senisitivity to grains. It flattens the cow thus can it also fatten the person eating the beef?

  • Doubled the recipe – Added some yellow squash, 2 cans Rotel Tomatoes because that is what I had… Pinch of Cayenne , Pinch of black pepper. Came out great!! Very tasty. Thanks!!

  • I was trying to print this recipe but cannot find a “print” link. I don’t think I should have to print out 8 pages to get the recipe.

    Any suggestions?

    Hal Jewell, Green Valley, Az

    • Hi Hal, we changed out the Print option yesterday because our old option was not working. The new print icon is near the top left of the recipe and condenses just the text and pictures into a print-friendly version.

  • The suggested serving size is “a scoop” approximately what would that be converted to in cups? I doubled the recipe. So far it is very tasty though! Thank you!

  • This dish looks wonderful! Was wondering what the brand of skillet you used & the spatula, I would like to find them for myself.

  • Do you have to use grass fed ground beef. I do not like grass fed and would sub ground chuck for it. would that be okay?

Leave a Reply

Your email address will not be published. Required fields are marked *