Ground Beef Keto tacos incorporate everything you love about traditional tacos - spicy seasoned ground beef, crunchy shells, and classic toppings. Most traditional taco toppings are keto-friendly (see guidelines in the notes section), but always use a nutrition calculator if you're on a strict count.
Make the taco seasoning. Combine all the ingredients for the taco seasoning in a lidded jar. Shake to combine.
Heat a 10" skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onions and cook, stirring occasionally, until soft, 7-8 minutes. Add the ground beef to the skillet. Continue cooking, stirring occasionally to break up the beef, until no longer pink, about 10 minutes.
Add the taco seasoning and tomato paste to the skillet. Stir until the tomato paste is worked into the beef and onion mixture and the spices are fragrant, about 1 minute.
Pour the broth into the skillet. Simmer, stirring occasionally, until the liquid is absorbed and the sauce is thickened, about 5 minutes.
Remove any browned or bruised outer leaves from the lettuce. Slice the head of lettuce in half, then carefully remove individual pieces to create taco shells. Portion the taco meat into the shells and add toppings to preference.
Notes on Macros and Serving Sizes
1 recipe of prepared ground beef makes approximately eight tacos.
1 taco = 3.5oz prepared ground beef mixture
Add 2 tbsp pico de gallo per taco = 1 g net carbs
Add 1 tbsp sour cream per taco = <1g net carbs
Add 1 tbsp diced avocado per taco = 1g net carbs
Add 1/2 oz shredded cheddar cheese per taco = <1g net carbs
Store leftover ground beef in the fridge in a sealed container for up to 4 days. Reheat in the microwave in 30 second intervals, stirring in-between.
Freezer: ground beef taco meat is an excellent freezer stash. Cool the meat, then transfer to a ziplock freezer bag. Press out the air, seal, then freeze flat. Store for up to 2 months. Defrost in the fridge overnight then reheat on in a skillet over medium heat until warmed through.