Keto taco skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tsp Salt 1 serving Poblano Pepper, Raw (1 Pepper) 1.50 serving Anaheim Pepper, 1 Raw Pepper 34 oz 80/20 ground beef chuck 2 serving Tomatoes, Roma, Fresh, 1 Med 14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g 5 serving Sargento Colby Jack Cheese, 1 deli style slice 1 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g) 2 serving Onions, yellow, raw 1 oz. 2 cup, sliced Zucchini
Saute zucchini separately, in coconut oil. Season to taste with salt and pepper.
Brown ground beef, add onions and peppers and cook until they are translucent, season with the spices, salt and pepper to taste.
Deglaze with 1 cup water, or beef broth if you have it.
Cook over medium heat uncovered, until the moisture mostly evaporates.
Mix in cheese slices and cook until just melted.
Serve.
Suggested garnishes: dollop of sour cream, avocado, shredded romaine
Serving Size: Makes 5 or 6 servings
Brown ground beef, add onions and peppers and cook until they are translucent, season with the spices, salt and pepper to taste.
Deglaze with 1 cup water, or beef broth if you have it.
Cook over medium heat uncovered, until the moisture mostly evaporates.
Mix in cheese slices and cook until just melted.
Serve.
Suggested garnishes: dollop of sour cream, avocado, shredded romaine
Serving Size: Makes 5 or 6 servings
Nutritional Info Amount Per Serving
- Calories: 612.3
- Total Fat: 47.2 g
- Cholesterol: 140.0 mg
- Sodium: 745.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.8 g
- Protein: 39.4 g
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