Keto Low-Carb Beef Taco Skillet with Zucchini
One-pan low-carb beef taco skillet loaded with ground beef, bell peppers, zucchini, and aromatic spices. Tomatoes and pickled jalapenos add brightness and heat. This version skips rice and beans for a keto-friendly meal that comes together in under 30 minutes. Serve warm with optional toppings like avocado, sour cream, and cilantro for a satisfying weeknight dinner or meal-prep lunch.
Ingredients
- 1 large green bell pepper, diced
- 1 large orange or yellow or red bell pepper, diced
- 1 medium zucchini, diced
- 1 small yellow onion, diced
- 2 clove garlic, minced
- 2 tbsp virgin avocado oil
- 1 lb ground beef
- 1 tsp chile powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ can canned tomatoes
- ½ cup pickled jalapenos, slicedfresh jalapenos1:1produce
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- 2 tbsp extra virgin olive oil, for drizzling
Instructions
- 1
Dice bell peppers and zucchini into small pieces. Dice onion and mince garlic. Combine all spices in a small bowl.
- 2
Heat avocado oil in a skillet over medium-high. Add onion and cook until lightly browned, about 5 minutes. Add garlic and cook for 30 seconds.
- 3
Add ground beef and cook until browned, about 5 minutes. Stir in all spices, salt, and pepper.
- 4
Add canned tomatoes and stir. Add diced peppers and zucchini and stir through. Cover, reduce heat to medium, and cook until zucchini is tender, about 10 minutes. Add water if needed.
- 5
Remove lid, add pickled jalapenos, stir, and cook uncovered for 2 to 3 minutes.
- 6
Remove from heat and cool 5 minutes. Drizzle with olive oil before serving.
Tips
Use ancho chile powder for mild heat or chipotle for smoky spice. Add extra chile powder to taste.
Meal-prep friendly: store cooled skillet in containers and refrigerate up to 4 days for quick lunches.
Good to Know
Transfer cooled skillet to airtight container. Refrigerate up to 4 days. Reheat on stovetop or microwave.
Prepare and store in container the night before. Cook as directed.
Warm or at room temperature. Top with sliced spring onions, cilantro, avocado, sour cream, lime wedges, and extra pickled jalapenos.
Common Mistakes
Do not skip the cooling step to avoid burning your mouth.
Do not overcook zucchini; add water if pan dries out to prevent sticking.
Substitutions
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FAQ
Can I freeze this skillet meal?
Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
What if I don't have avocado oil?
Use ghee, coconut oil, or another neutral high-heat oil in the same quantity. The flavor will shift slightly but the dish works well.
Can I make this without pickled jalapenos?
Yes. Fresh jalapenos, serrano peppers, or a pinch of cayenne pepper work as substitutes for heat. Adjust quantity to taste.