Keto taco skillet
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Keto taco skillet calories by ingredient
Introduction
Taco skillet for ketogenic. Includes sauteed zucchini and fresh tomatoes. Taco skillet for ketogenic. Includes sauteed zucchini and fresh tomatoes.Number of Servings: 5
Ingredients
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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
Tips
Dice the veggies how you see fit. I used a small dice, about 1/4 inch squares. Deglaze the pan as needed to prevent scorching.
Directions
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