Wow! It has been a minute since I’ve shared a recipe on here. We have been in chaos mode with the holidays and moving. On the plus side, that means I have been prepping super simple meals at home, and I have one to share with you today. This macro-friendly taco skillet packs all the flavors you’d expect in your taco meat. But it also has a lot more volume, thanks to the addition of riced cauliflower. Whenever I get to eat more food, I’m a happy girl. If this is you, too, I think you’re going to love this taco skillet.

Also to love is that this recipe is SO simple to throw together. It takes me under 30 minutes to create this skillet from start to table. Plus, there is some hands-off cooking time that I like to use to prep the ingredients that I plan to serve with the skillet. Below I’ve included some more details on that, but first, let’s chat about the ingredients.

The Ingredients

1. Ground Beef. This is the protein portion of the meal, but you could also use ground turkey instead. I decided to go with 96/4 lean ground beef for the filling to save some fat, but any type you have on hand could also work. It will change the macros, however, just an FYI.
2. Onion. I always love to add an onion to my taco meat for flavor. Optional if your family doesn’t like them, but we love them.
3. Taco Seasoning. You can scoop out a few tablespoons from a packet or even make your own. We like to purchase the big taco seasoning jars from Costco. They are a great deal! For adding the seasoning, start with 2 tablespoons and then add more to taste. I used 2 and 1/2 T, just as a reference.
4. Riced Cauliflower. This is the secret to adding more volume to your taco filling. I purchased my rice cauliflower in the frozen section of Costco, but most grocery stores have a fresh and frozen option. Either will work, but you may need to lengthen the cooking time of the cauliflower depending on the type you use. Just taste the mixture to see if the cauliflower is tender!  Also, I chose to only add in 10 ounces of riced cauliflower because I was nervous about my kids realizing the “taco meat” was not just beef. HA! If you are making this for yourself and would like more volume, I’m sure it would work well to add in even more of this riced veggie.
5. Rotel. A can of Rotel gives an extra boost of flavor to the skillet! If you have never had Rotel before, it is a can of diced tomatoes and diced green chiles. If your family is sensitive to heat, I’d consider getting the mild version.
6. Cheese. What skillet is complete without some melty cheese? I added two servings of shredded cheddar, but you can add more or less depending on your family’s preferences or your macro flexibility.

To Serve

There are a couple of different options for serving this taco skillet:

1. You can serve it as is. It is plenty filling on its own and would be awesome with some sour cream, extra cheese, avocado, and cilantro on top.
2. Spoon this into tortillas of choice to use as a taco filling. Then top with your favorite taco toppings. This is how my family ate it, and they loved it!
3. Serve over a big bed of chopped romaine or shredded lettuce and eat it as a taco salad. I ate mine this way, and I felt so accomplished after eating that many veggies in one sitting!
4. Make some lavash chips and use them to scoop up the skillet. Nachos always make me happy!

The Macros

The macros for 1/4 of this skillet are rounded to 9F/13C/31P or 267 calories. And let me remind you, that this is for a pretty generous size portion. I was very surprised by how MUCH of this skillet I got to enjoy for those macros.