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Keto Fajita Bowl with Beef and Peppers: Low-Carb Mexican Delight - Keto Kulinary
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Keto Fajita Bowl with Beef and Peppers: Low-Carb Mexican Delight

Summary

This Keto Fajita Bowl combines the vibrant flavors of Mexican cuisine into a low-carb, gluten-free meal perfect for dinner. Made with antibiotic-free ground beef and a colorful mix of peppers, this dish is healthy and quick to prepare.

5

Prepation Time

20

Cook Time

- - -

Resting Time

25

Total Time

Course

Cuisine

4

bowls Serving

450 kcal

Calories

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This Keto Fajita Bowl combines the vibrant flavors of Mexican cuisine into a low-carb, gluten-free meal perfect for dinner. Made with antibiotic-free ground beef and a colorful mix of peppers, this dish is healthy and quick to prepare.

Equipment

  • Large Skillet

Ingredients
 
 

Main Ingredients

  • 1 lb antibiotic-free ground beef
  • 1 large onion thinly sliced
  • 2 jalapeno peppers thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup fresh cilantro chopped
  • 1 avocado sliced (for garnish)
  • 4 keto-friendly tortillas optional, check for wheat-free options
  • lime wedges for serving

Instructions
 

  • Wash and thinly slice the onion, jalapeno peppers, and bell peppers.
  • In a small bowl, mix the smoked paprika, ground cumin, garlic powder, salt, and black pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the ground beef and cook until browned, breaking it into crumbles with a spatula. This should take about 5-7 minutes.
  • Once fully cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add the remaining tablespoon of olive oil.
  • Add the sliced onion and jalapeno peppers. Cook for 2-3 minutes until they begin to soften.
  • Add the bell peppers and continue to cook for another 5 minutes, stirring occasionally.
  • Sprinkle the red pepper flakes and the mixed spices over the vegetables. Stir well to coat evenly.
  • Return the cooked ground beef to the skillet with the vegetables. Stir to combine.
  • Cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
  • Divide the fajita mixture evenly among four bowls.
  • Garnish with fresh cilantro and avocado slices.
  • Serve with lime wedges on the side. If using keto-friendly tortillas, heat them briefly in a dry skillet and serve alongside the bowls.
A bowl of sliced grilled steak, garnished with fresh cilantro, accompanied by sliced avocado, cherry tomatoes, and bell peppers.

Nutrition Per Serving

450

Calories

12

Carbohydrates

25

Protein

34

Fat

10

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

80

Cholesterol

650

Sodium

900

Potassium

6

Fiber

4

Sugar

1750

Vitamin A

150

Vitamin C

60

Calcium

5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This Keto Fajita Bowl is not only quick to prepare but also packed with nutrients and bold flavors. It’s a perfect low-carb, gluten-free option for those busy weeknights.

Special Tip

To enhance the flavors, marinate the ground beef with the spice mix for at least 30 minutes before cooking, allowing the spices to penetrate the meat more deeply.

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