Cheesy Cauliflower Crust Taco Skillet (Print Version)

Low-carb Tex-Mex skillet with cauliflower crust, seasoned beef, and melted cheese for a satisfying keto meal.

# What You'll Need:

→ Cauliflower Crust

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 large egg
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Taco Filling

08 - 1 pound ground beef (80/20 or lean)
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 tablespoons tomato paste
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/3 cup water

→ Toppings

18 - 1 cup shredded cheddar cheese
19 - 1/4 cup sliced black olives (optional)
20 - 1 medium tomato, diced
21 - 2 tablespoons chopped fresh cilantro
22 - 1/4 cup sour cream (optional)

# Steps to Follow:

01 - Preheat oven to 425 degrees Fahrenheit.
02 - Place cauliflower florets in food processor and pulse until finely riced. Microwave for 5 minutes, then allow to cool slightly.
03 - Transfer riced cauliflower to clean kitchen towel and squeeze firmly to remove as much moisture as possible.
04 - In large bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and black pepper. Mix until cohesive dough forms.
05 - Press cauliflower mixture evenly into bottom of large oven-proof skillet (10-12 inches). Bake for 15 minutes until golden and set.
06 - Heat nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-6 minutes). Drain excess fat if needed.
07 - Add chopped onion and cook for 2-3 minutes until softened. Stir in minced garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute.
08 - Add water and simmer for 2-3 minutes until mixture thickens slightly.
09 - Remove cauliflower crust from oven. Spoon taco meat evenly over crust. Top with cheddar cheese and black olives if using.
10 - Return skillet to oven and bake for 5 minutes until cheese is melted and bubbly.
11 - Remove from oven and top with diced tomato and fresh cilantro. Serve with sour cream if desired.

# Additional Tips::

01 -
  • It tastes indulgent and loaded while keeping you in ketosis without the guilt spiral.
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy dinner.
  • You can have it ready faster than ordering takeout, and it tastes significantly better.
02 -
  • Squeezing the moisture out of the cauliflower is non-negotiable; skip this and you'll end up with a soggy, falling-apart crust that tastes steamed instead of baked.
  • Don't skip the pre-bake on the crust alone, because the meat and its moisture will soften it during the final bake if you try to do everything at once.
03 -
  • Use the 80/20 ground beef blend instead of leaner meat, because the fat is where the flavor lives and it keeps everything moist instead of rubbery.
  • Don't skip toasting your spices by cooking them for a full minute before adding liquid, because that bloom is what makes your taco filling taste like tacos instead of just seasoned meat.
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