Beef Taco Meal Prep Bowls - Keto, Paleo

My favorite thing about these beef taco meal prep bowls is that they are delicious cold or heated up! Which makes them perfect for quick lunches throughout the week. They are so simple to prepare but the seasoning on the beef and the fresh flavor of the pico de gallo take it to another level.

I used my Cilantro Lime Cauliflower Rice recipe to add even more flavor to these bowls. I add jalapeno for heat to both the cauli rice and the pico de gallo but you can leave it out if you don't like spice. You can keep your pico de gallo in a separate condiment container if you don't like it warmed up. I like it both ways so I leave it in the bowl. If I want to add the avocado, I just pack it an avocado saver and scoop or slice it when I am ready to eat.

Notes for Cooking the Beef:

*I learned this method from Christina at The Castaway Kitchen

1.) Heat your oil in a large skillet over medium/high heat and add in the beef

2.) Use a whisk or meat chopper to break the meat up, don't leave any big chunks

3.) Let cook for another 10 minutes until the liquid has evaporated, add the seasoning in and let the meat get nice and brown and crispy!

My Favorite Meal Prep Containers:

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Cilantro Lime Cauliflower Rice

Beef Taco Meal Prep Bowls - Keto, Paleo

These easy and healthy beef taco meal prep bowls will fit perfectly into your keto lifestyle. You can have a delicious lunch ready to go for the week!

5 from 2 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Lunch

Cuisine Latin

Servings 4 servings

Calories 441 kcal

Ingredients

  

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Taco Beef

• ▢ 1 Tbls Avocado Oil
• ▢ 1 lb Ground Beef
• ▢ 1 tsp salt
• ▢ ½ Tbls Chili Powder
• ▢ 1 tsp Cumin
• ▢ ½ tsp Garlic Powder
• ▢ ½ tsp Onion Powder
• ▢ 1 tsp Paprika
• ▢ ¼ tsp Cayenne (optional)

Pico de Gallo

• ▢ 2 Roma Tomatoes chopped
• ▢ ¼ cup red onion diced
• ▢ 2 Tbls Lime Juice about 1-2 limes
• ▢ 3 Tbls Cilantro chopped
• ▢ ½ Jalapeno (optional) diced
• ▢ 1 clove garlic minced

Cilantro Lime Cauliflower Rice

• ▢ 1 bag Cauliflower Rice fresh or frozen
• ▢ 2 Tbls Cilantro chopped
• ▢ ½ Jalapeno diced
• ▢ 1 Lime juiced

Toppings

• ▢ 4 Radishes sliced
• ▢ 1 Avocado
• ▢ 1 Tbls Cilantro chopped
• ▢ 1 Lime sliced into wedges

Instructions

 

Taco Beef

• Heat oil in a large skillet over medium/high heat and add in the ground beef. Break up the beef into small pieces, leaving no big chunks
• Let cook for 10-15 minutes until the excess liquid has evaporated and add in the seasonings. Cook until beef is brown and crispy and set aside

Cauliflower Rice

• Use the same pan that the beef was cooked in and heat to medium. Add in cauliflower rice and jalapeno (if using) and cook until any liquid has evaporated and rice is fluffy. Add in lime and cilantro and season with salt and pepper to taste

Pico de Gallo

• Combine all the ingredients into a bowl and season to taste with salt and pepper

Assemble the bowls

• Place the cooked cauliflower rice in a section, then add the cooked beef, next the pico de gallo and then add additional toppings (leave the avocado until eating)
• Make sure bowls are completely cool before storing in the fridge

Nutrition

Calories: 441kcalCarbohydrates: 14gProtein: 22gFat: 34gFiber: 6g

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