Look at that cheese string! This recipe is a total game changer on busy weeknights. Think of seasoned ground beef, crispy peppers, juicy tomatoes, all simmered together in a cast iron skillet, topped with a blanket of gooey cheese. Basically a taco salad hot, cheesy and infinitely better. And easy cleanup since it’s all made in one pan!
INGREDIENTS: 1 lb ground beef (or ground turkey)
1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 can (14oz) diced tomatoes (drained slightly)
2 tbsp taco seasoning, sugar free
½ cup shredded mozzarella cheese (for melting on base)
1 cup shredded cheddar cheese (for the golden top)
Optional Keto Hack: ½ cup black soybeans (these look like regular beans in the photo but have virtually zero net carbs!)
Chopped fresh parsley (for garnish)
Season with salt and pepper. METHOD:
Brown the Base: Heat your cast-iron skillet on medium-high. Add the ground beef, onion and peppers. Cook until meat is browned and veggies are tender (about 7-8 minutes). Drain off excess fat if necessary.
Season: Add the taco seasoning and diced tomatoes. Cook it for 2-3 minutes until the flavors meld together.
The Cheese Layer: First, sprinkle the mozzarella cheese over the meat mixture (this helps bind it), then pile on the cheddar cheese.
Melt It: Cover the skillet (or foil) with the lid and cook for 2-3 minutes until the cheese is melted and bubbly.
Garnish & Serve: Top with fresh parsley and serve hot right from the pan!
** PRO TIPS FOR MAX FLAVOR:**
Cast Iron is Key: A cast iron pan (like the one pictured) will distribute the heat evenly and give you a better sear on the meat.
The “Bean” Hack: Missing beans? Use black soybeans in your tacos. They look and taste like black beans, but they’re keto friendly!
Toppings Bar: Offer a side of sour cream, guacamole or jalapenos so each person can customize their bite.
