I make this Keto Taco Bowl when I want all the bold, satisfying flavors of tacos without the extra carbs. It’s packed with seasoned ground beef, fresh toppings, and creamy additions that make every bite rich and flavorful. I love how it feels indulgent while still fitting perfectly into a low-carb lifestyle.
Why You’ll Love This Recipe
I love how customizable this taco bowl is. I can mix and match toppings depending on what I have in my fridge, and it always turns out delicious. The seasoned beef provides a savory base, while the fresh vegetables and creamy elements create balance and texture.
I also appreciate how quick it is to prepare. It’s perfect for busy weeknights or meal prep, and I can easily double the recipe to have leftovers ready for the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cauliflower rice
1 cup shredded lettuce
1/2 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1 avocado, sliced
1/4 cup sour cream
2 tablespoons fresh cilantro, chopped
juice of 1/2 lime
Directions
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I heat the olive oil in a skillet over medium heat. I add the ground beef and cook until browned, breaking it apart with a spoon.
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I stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. I cook for another 2–3 minutes to let the flavors develop.
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In a separate pan, I sauté the cauliflower rice for about 5 minutes until tender and lightly golden. I season it lightly with salt.
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I assemble the bowls by placing the cauliflower rice at the bottom, then topping it with the seasoned beef.
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I add shredded lettuce, cherry tomatoes, cheddar cheese, avocado slices, and a dollop of sour cream.
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I finish with fresh cilantro and a squeeze of lime juice before serving.
Servings and Timing
Servings: 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
I sometimes swap ground beef for ground turkey or shredded chicken. If I want extra heat, I add sliced jalapeños or a dash of hot sauce.
I also enjoy adding sautéed bell peppers or a spoonful of salsa for additional flavor. For a dairy-free option, I skip the cheese and sour cream and add extra avocado instead.
Storage/Reheating
I store the cooked beef and cauliflower rice separately from the fresh toppings in airtight containers in the refrigerator for up to 4 days.
When reheating, I warm the beef and cauliflower rice in a skillet or microwave until heated through, then add the fresh toppings just before serving.
I don’t typically freeze assembled bowls, but I can freeze the cooked beef for up to 2 months and thaw it overnight before reheating.
FAQs
Can I use store-bought taco seasoning?
I can use a low-carb taco seasoning blend if I prefer convenience, but I always check the label to avoid added sugars.
Is cauliflower rice necessary?
I use cauliflower rice to keep it low-carb, but I can also serve the beef over shredded lettuce for an even lighter option.
How do I make it spicier?
I add cayenne pepper, jalapeños, or hot sauce to increase the heat level.
Can I meal prep this recipe?
I often cook the beef in advance and portion it into containers. I add fresh toppings just before eating.
What other toppings work well?
I like adding olives, diced red onion, or a drizzle of chipotle sauce for extra flavor.
Conclusion
I find this Keto Taco Bowl to be a simple yet satisfying way to enjoy classic taco flavors while keeping things low-carb. The combination of seasoned beef, fresh vegetables, and creamy toppings creates a balanced and delicious meal every time. Whenever I want something quick, flavorful, and customizable, I turn to this recipe.
PrintKeto Taco Bowl
A bold and satisfying Keto Taco Bowl packed with seasoned ground beef, cauliflower rice, fresh vegetables, and creamy toppings. This low-carb meal delivers all the classic taco flavors in a wholesome, customizable bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low Calorie
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cauliflower rice
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- Juice of 1/2 lime
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 2–3 minutes to develop flavor.
- In a separate pan, sauté cauliflower rice for about 5 minutes until tender and lightly golden. Season lightly with salt.
- Assemble bowls by placing cauliflower rice at the bottom.
- Top with seasoned beef.
- Add shredded lettuce, cherry tomatoes, cheddar cheese, avocado slices, and sour cream.
- Finish with fresh cilantro and a squeeze of lime juice. Serve immediately.
Notes
- Use ground turkey or shredded chicken as a substitute for beef.
- Add jalapeños or hot sauce for extra heat.
- Store beef and cauliflower rice separately from fresh toppings for best texture.
- Freeze cooked beef for up to 2 months.
- Skip cheese and sour cream for a dairy-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg
