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Keto Easy Taco Bowls Recipe with Cauliflower Rice

Restaurant taco bowls and taco salads are far from keto-friendly. Make this keto easy taco bowls recipe with cauliflower rice the next time Taco Tuesday rolls around.

The Truth About Taco Bowls

When you’re eating out, taco bowls can often seem like a safe bet for a ketogenic diet. After all, there’s no crusty, carb-laden bread. It’s not a gluten-filled pizza crust. It’s not even an innocent-sounding piece of chicken or fish encrusted in a crunchy gluten coating.

It may seem harmless, but restaurant taco bowls are drowning in unhealthy ingredients for any diet, let alone a keto diet. I’ll also include taco salads in this grouping.

Many times the meat comes in a fried taco shell. That taco shell is unfortunately made of grain so that’s an obvious no-go on keto. And deep fried taco shell isn’t exactly brimming with nutrients either.

That’s not all. The meat isn’t left alone – it’s covered in sour cream, cheese, beans, and sometimes rice. Although some people eat dairy and cheese on keto, I prefer to avoid it.

How I Made This Keto

Just because some carb-laden ingredients have to go doesn’t mean you won’t have a filling, delicious dinner in the end.

The ground beef portion of the meal is perfectly fine. If you can get grass-fed organic beef, that’s great, but conventional meat is OK too.

I left out the cheese and sour cream, but added some vegetables. A diced bell pepper is a nice addition to this dish that adds color.

Diced tomatoes and onions are a must for taco time. I also added minced garlic and freshly grated ginger.

Instead of rice, I made cauliflower rice. It is an amazing substitute for white rice that won’t send your blood sugar soaring.

More Mexican Recipes

If you love Mexican food, you can continue to love it on keto. Keep the carbs down with these yummy keto Mexican food recipes.

Keto Easy Taco Bowls Recipe with Cauliflower Rice

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch
• Cuisine: Mexican

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Ingredients

For taco bowl –

• 1 lb (450 g) of ground beef
• 3 cloves of garlic, minced or finely diced
• 1 medium onion, finely diced
• 6 cherry tomatoes, finely diced
• 1 medium bell pepper, diced
• 1 teaspoon of fresh ginger, grated
• 2 teaspoons of cumin powder
• Dash of chili powder, to taste
• 2 Tablespoons (30 ml) of avocado oil, to cook with
• Salt and pepper, to taste

For the cauliflower rice –

• 1/2 head of cauliflower (300 g), processed into rice-like pieces
• 2 Tablespoons (30 ml) of coconut oil, to cook cauliflower with
• Chili powder and salt to taste

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Instructions

1. In a large skillet, heat 2 Tablespoons of avocado oil and garlic. Add ground beef and cook until almost completely browned.
2. Add onion, tomatoes, and bell pepper. Cook until vegetables are soft.
3. Add ginger, cumin, chili powder, salt, and pepper, to taste. Mix well to combine.
4. To make the cauliflower rice, sauté the cauliflower pieces in the coconut oil on high heat for 5 minutes until softened. Season with chili powder and salt, to taste.
5. Serve taco meat over cauliflower “rice.”

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  6 g

Nutrition

• Calories: 459
• Sugar: 4 g
• Fat: 38 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 21 g