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Side view, three ground beef keto tacos in iceberg lettuce shells topped with sour cream, avocado, and pico de gallo.
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Keto Ground Beef Tacos

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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (2 tacos per serving)
Calories 382kcal
Author Danielle Esposti

Equipment

  • Skillet

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion diced to ½"
  • 1 lb ground beef
  • 1 portion taco seasoning see below
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 head iceberg lettuce

Homemade Taco Seasoning

  • 1-2 tbsp chili powder depending on preference for heat.
  • 1 tbsp cumin
  • 1 tbsp glucomannan powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp coriander
  • pinch oregano
  • pinch red pepper flakes

Toppings

  • pico de gallo to taste
  • diced avocdo to taste
  • sour cream to taste
  • shredded cheddar cheese to taste

Instructions

  • Make the taco seasoning. Combine all the ingredients for the taco seasoning in a lidded jar. Shake to combine.
    Keto friendly taco seasoning mixed in a jar.
  • 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.
    Cooked ground beef with diced onions in a skillet.
  • 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.
    Cooked ground beef with onions, tomato paste, and taco seasoning in skillet.
  • Pour the broth into the skillet. Simmer, stirring occasionally, until the liquid is absorbed and the sauce is thickened, about 5 minutes.
    Keto ground beef taco meat in a skillet before and after being thickened.
  • 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.
    A spoon scooping keto ground beef taco meat into an iceberg lettuce shell.

Video

Notes

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 ½ oz shredded cheddar cheese per taco = <1g net carbs
Storage
  • 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.

Nutrition

Serving: 2tacos | Calories: 382kcal | Carbohydrates: 9g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 705mg | Potassium: 561mg | Fiber: 8g | Sugar: 6g | Vitamin A: 37% | Vitamin C: 20% | Calcium: 16% | Iron: 21%