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These low-carb keto taco bowls are a great way to enjoy your favorite taco flavors without all the carbs of tortillas and beans!
I love me some tacos, but I’m also good without having the tortillas every time I make them. I decided to make some cauliflower rice as a base for these easy beef taco bowls. It’s simple, filling, and a mild enough flavor that it goes with any/all of the toppings in these taco bowls.
These bowls are fresh yet hearty. The ground beef, avocado, and cheese really fill you up, but having some fresh veggies in there is a nice balance. You definitely won’t feel deprived with these yummy bowls.
How to make cauliflower rice
Add cauliflower florets to your food processor and then process it until it’s broken into small enough pieces (about the size of rice or couscous). To cook it, you just add it to a covered skillet with some olive oil (about 1-2 tbsp) and cook it over medium heat for about 10 minutes.
Keto taco bowl toppings:
- Cheese (try grated cheddar or Monterey Jack)
- Avocado (good fats!)
- Chopped red onions
- Full-fat sour cream
- Chopped fresh cilantro
- Shredded iceberg lettuce
- Lime juice
I prefer to make my own taco seasoning, but if you have your own recipe or you prefer using a store-bought mixture, you can definitely go ahead and do that.
Love this recipe? You may also like my low-carb taco salad.
Other ground beef recipes to try:
Will you give these low carb beef taco bowls a try? I hope this recipe gives you some good ideas. You can definitely play with the toppings.
Questions? Let me know in the comments below.
Low Carb Taco Bowls
- 1 pound ground beef (I used lean)
- 1 small head cauliflower broken into florets
- 1.5 tablespoons olive oil divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon chili powder
- Salt & pepper to taste
Toppings (to taste):
- Cheddar or Monterey Jack cheese shredded
- Little (grape/cherry) tomatoes halved
- Full-fat sour cream
- Avocado sliced/chopped
- Red onion chopped
- Iceberg lettuce shredded
- Lime wedges
- Prep your toppings either before you start the cauliflower rice and beef or as you go along.
- To make the cauliflower rice, add the cauliflower florets to your food processor and process until they resemble rice or couscous. Add the cauliflower rice to a skillet along with 1 tablespoon of olive oil. Cook over medium heat for about 8-10 minutes, covered, stirring occasionally to ensure it doesn't burn. Taste as you go along to ensure it's the right texture for you. Season with salt & pepper as needed.
- Meanwhile, in another skillet, add 1/2 tablespoon of olive oil and the ground beef. Cook over medium-high heat until it's mostly browned, breaking it up with your spoon as you go along. I like to drain some of the fat prior to adding the spices, but if you want to keep all the fat to give the cauliflower rice some moisture, feel free to do that. Stir in the spices and cook for a couple more minutes until the beef is cooked through.
- Assemble your taco bowls by adding the cauliflower rice, beef, and toppings. Serve immediately.
- Anything up to 1.5 pounds of ground beef would work.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition facts for this recipe doesn't include toppings since they're so subjective.
Nutrition information is automatically calculated, so should only be used as an approximation.
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