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Taco Skillet

Prep time 20 min
Cook time 15 min
Total time 35 min

Prep time 20 min
Cook time 15 min
Total time 35 min


My kids are crazy for tacos, so we often enjoy these Ground Beef Tacos with Coconut Flour Tortillas. However, let’s face it, there’s not always enough time in a day to crank out 12 coconut flour tortillas! So to save some time, and still give the kiddos their taco fix, I came up with this Taco Skillet recipe.

If you’ve ever made a Taco Skillet recipe before, then you know that traditionally it’s made with rice and creamy cheese — both ingredients that we don’t use here in the RHR Kitchen. The rice was easy enough to swap out for shredded cauliflower, but the creamy cheese was a bit more challenging.

After some thought I came up with the idea for Spicy Cashew Queso, made with blended cashews, nutritional yeast, olive oil and spices. It turned out quite delicious, and would be great on its own as a dip for Parsnip Fries or a spread for Grain-Free Flat Bread. The creamy mixture adds a nice kick to the Taco Skillet.

Adobo Sauce Tip: Purchase a small can of Chiles in Adobo sauce and freeze the contents in a ziplock bag. Then whenever you want to add some of the smoky, spicy flavor of adobo, simply cut off a teaspoon-sized piece of the frozen sauce/chiles. One small can will last a few months! Also feel free to use more than the 1 teaspoon suggested in the recipe, especially if you really like the heat!

Serves 5
For the Spicy Cashew Queso:

¾ cup raw cashews

2 tablespoons nutritional yeast

¼ teaspoon sea salt

¼ teaspoon garlic powder

1 tablespoon adobo sauce (see tip above)

2 teaspoons olive oil

¼ cup hot water

For the Taco SkilletL

1 teaspoon olive oil

1 yellow onion, chopped

1 pound ground beef, grass fed

1 tablespoon chili powder

1 teaspoon ground cumin

1 head cauliflower, shredded (watch video here​)

1 head Lettuce, shredded

½ cup cilantro, chopped

3 Tomatoes, chopped

1 avocado, chopped

1 sprinkle fajita seasoning

For the Spicy Cashew Queso:

Place the cashews in a bowl and cover with hot water for 10 minutes. Discard the water and place the cashews in a food processor. Add the nutritional yeast, salt, garlic powder, adobo sauce (use more than 1 teaspoon for extra spicy!) and olive oil. Blend until well combined. Scrape down the sides. Add the hot water, one Tablespoon at a time, until the queso is smooth and all the little cashew pieces have blended in. Set the queso aside.

For the Taco Skillet:

Place a large skillet over medium-high heat and add the olive oil. Add the chopped onion and sauté until soft. Add the ground beef and use a wooden spoon to break into small pieces. Add the chili powder and cumin, and mix until fully incorporated into the ground beef. Mix in the Spicy Cashew Queso.


Add the shredded cauliflower to the skillet, mix well, and continue to cook for 5 minutes. Remove from heat.


Top the beef and rice mixture with the chopped lettuce, cilantro, tomatoes, green onions, avocado and coconut sour cream. Sprinkle with fajita seasoning and enjoy!


Calories: 460
Fat: 24g
Carbohydrates: 29g
Sodium: 1074mg
Fiber: 8g
Protein: 31g
Sugar: 5g

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