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One Pan Taco Skillet Dinner (Paleo, Keto, Whole30, AIP)

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x


This one pan taco skillet is the perfect easy dinner to make on the fly. It’s paleo, keto, whole30, AIP, and made to be dairy free!


  • 1 lb ground beef
  • 1 onion, diced
  • 2 cup cauliflower rice (pre-riced or using a food processor)
  • 1 cup zucchini, diced
  • 1 cup kale, thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp oregano
  • 2 tsp garlic powder
  • 2 tsp cumin (omit for AIP, sub 1/4 tsp turmeric)
  • 2 tsp chili powder (omit for AIP)
  • Juice of one lime


  • Dairy-free sour cream 
  • 2 tbsp green onion, chopped
  • 2 tbsp cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup black olives, sliced
  • 1/2 cup grape tomatoes, sliced (omit for AIP)
  • 1 lime, quartered


  1. Using a large skillet, brown the ground beef over medium heat. Set aside and reserve the fat in the pan.
  2. Saute the onion in skillet for 4-5 minutes or until translucent.
  3. Add in the cauliflower rice and zucchini and saute until the cauliflower rice is lightly browned and the zucchini is softened.
  4. Stir in the greens and the seasonings and saute until the greens are wilted.
  5. Add the beef back in and cook for 2-3 minutes to combine the flavors.
  6. Remove the heat and add the toppings. Season further to taste and serve!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 20
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Mexican


  • Serving Size: 1 serving
  • Calories: 247
  • Fat: 10.1g
  • Carbohydrates: 13.1g
  • Fiber: 4.9g
  • Protein: 27.8g