This low-carb/Paleo/Keto friendly Tex-Mex Taco Skillet is the perfect alternative to “Taco Tuesday”, it’s also great for any day of the week! This one skillet dinner is packed full of nutrition and flavor. It’s always a big hit! Plus, it’s quick and easy. You can have it on the table in 30 minutes, so it’s ideal for a weeknight meal.

Ingredients:

1 lb. Ground Beef
1 medium Onion, chopped
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Chili Powder
1/2 tsp. Cumin
1/2 tsp. dried Oregano
3 cloves Garlic, minced
2  medium Zucchinis, chopped
1 28oz. can Diced Tomatoes
1 can Kidney Beans or Black Beans, drained and rinsed
6 cups (packed) fresh Kale, chopped
1 Lime, juiced
2 cups shredded Cheddar Cheese
1 2.25oz. can sliced Black Olives, drained
Chopped Cilantro  
Chopped Scallions

Start by browning the ground beef in a large skillet that you’ve preheated on medium heat for 2 minutes, and have added Ghee, or Olive Oil to. I like to use %100 Grass-Fed Beef. As the beef browns, chop veggies. When beef is almost cooked through, add chopped onion and spices. cook until tender, add garlic and cook for 60 seconds more, then add tomatoes and zucchini. Cook for 10 minutes, stirring occasionally.

Next, add Kale and Beans, reduce heat to medium-low, cover and steam for 5-8 minutes, stirring occasionally. Finally, stir in lime juice, then top with shredded cheese, olives and scallions. Reduce heat to lowest setting and replace cover until cheese melts.

Serve on a bed of shredded Lettuce for low-carb/paleo option, or serve with prepared Rice and/or Tortilla Chip, topped with fresh chopped Avocado and Cilantro.

Ingredients:  

1 lb. Ground Beef
1 medium Onion, chopped
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Chili Powder
1/2 tsp. Cumin
1/2 tsp. dried Oregano
3 cloves Garlic, minced
2 Zucchinis, chopped
1 28oz. can Diced Tomatoes
1 can Kidney Beans or Black Beans, drained and rinsed
6 cups (packed) fresh Kale, chopped
1 Lime, juiced
2 cups shredded Cheddar Cheese
1 2.25oz. can sliced Black Olives, drained
Chopped Cilantro
Chopped Scallions

Directions:

Preheat large skillet (that has a lid) on medium for 2 minutes. Add ghee or olive oil and swirl to coat. Add ground beef. As the beef browns, chop veggies. When beef is almost cooked through, add chopped onion and spices. cook until tender, add garlic and cook for 60 seconds more, then add tomatoes and zucchini. Cook for 10 minutes, stirring occasionally. Next, add Kale and Beans, reduce heat to medium-low, cover and steam for 5-8 minutes, stirring occasionally. Finally, stir in lime juice, then top with shredded cheese, olives and scallions. Reduce heat to lowest setting. Replace cover until cheese melts. Serve on a bed of shredded Lettuce for low-carb/paleo option, or serve with prepared Rice and/or Tortilla Chip. Top with fresh chopped Avocado and Cilantro.