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Low Carb Beef Taco Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean)
  • 1 tablespoon olive oil or avocado oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced (optional but great for bulk and fiber)
  • 1 (10-ounce/283 g) can diced tomatoes with green chiles, drained
  • 1/2 cup low-sodium beef broth
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes or cayenne (optional for heat)
  • 1 cup shredded Mexican blend or cheddar cheese
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional low-carb toppers: sliced avocado, sour cream or Greek yogurt, sliced jalapeños, diced tomatoes, shredded lettuce
  • Optional bases: cauliflower rice, shredded cabbage, or low-carb tortillas

Method
 

  1. Brown the beef: Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
  2. Sauté the veggies: Add the onion, bell pepper, and zucchini. Cook until softened, 4–6 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant.
  3. Season it up: Stir in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and red pepper flakes if using. Toast the spices for 30–60 seconds to wake up the flavor.
  4. Add tomatoes and broth: Pour in the drained diced tomatoes and beef broth. Stir to combine and bring to a gentle simmer.
  5. Reduce and thicken: Let it simmer, uncovered, for 5–8 minutes, until the liquid reduces and the mixture is saucy but not soupy. Taste and adjust salt or spice.
  6. Cheesy finish: Sprinkle the shredded cheese evenly over the top. Reduce heat to low, cover, and cook for 2–3 minutes until the cheese melts.
  7. Top and serve: Remove from heat. Add cilantro and a squeeze of lime. Serve as-is or over cauliflower rice, with avocado, sour cream, jalapeños, and lettuce as desired.