Keto Taco Rice
Transform your taco night into a low-carb, flavor-packed experience with this irresistible Keto Taco Rice recipe! Made with savory ground beef seasoned with bold Mexican spices, paired perfectly with tender cauliflower rice, it's a delicious alternative to traditional carb-heavy dishes. In just 30 minutes, you’ll create a wholesome meal that’s both keto-friendly and satisfying. Top it off with creamy avocado, melty cheddar cheese, fresh cilantro, and zesty lime for an extra burst of flavor, or spice things up with sliced jalapeños. Whether you're meal prepping or serving dinner for the family, this dish is a surefire way to enjoy a guilt-free, healthy twist on taco rice.
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Recipe Information
Ingredients
- 3 cups Cauliflower rice (fresh or frozen)
- 1 pound Ground beef (80/20 or leaner)
- 2 tablespoons Olive oil
- 0.5 cup Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional)
- 1 whole Avocado, diced (optional)
- 0.5 cup Shredded cheddar cheese
- 2 tablespoons Sliced jalapeños (optional for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until tender and slightly browned. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium-high heat. Add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic to the onions and cook for 30 seconds, stirring frequently to avoid burning.
Push the onion and garlic to one side of the skillet and add the ground beef. Use a spatula to break it into small pieces and cook for 5-7 minutes, until browned and fully cooked through.
Drain any excess fat from the skillet if needed, then stir the onion and garlic mixture back into the beef.
Add the chili powder, ground cumin, paprika, oregano, salt, and black pepper to the beef mixture. Stir well to evenly coat the beef in spices and cook for an additional 2 minutes.
Return the cooked cauliflower rice to the skillet, stirring to combine it evenly with the seasoned beef mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat. Stir in fresh cilantro if using.
Serve the Keto Taco Rice in bowls and top with shredded cheddar cheese, diced avocado, sliced jalapeños, and a squeeze of fresh lime juice if desired.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 17.4 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 709 mg | 55% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
