26+ Easy and Tasty Keto Beef Chorizo Recipes to Try Today

Are you tired of the same old boring keto meals? Looking to add some exciting flavor and variety to your low-carb diet?

Look no further! Beef chorizo, with its smoky and spicy kick, is the perfect ingredient to liven up your keto recipes.

Not only is it packed with flavor, but it’s also incredibly versatile, making it ideal for breakfast, lunch, dinner, and even snacks.

In this blog, we’ve gathered over 26 delicious keto beef chorizo recipes that will elevate your meals while keeping them low in carbs and high in taste.

Whether you’re a fan of savory scrambled eggs, hearty casseroles, or spicy salads, you’ll find something here to satisfy your cravings and fit seamlessly into your keto lifestyle.

So, let’s dive into these mouthwatering keto beef chorizo dishes that will make every meal a flavorful adventure!

26+ Easy and Tasty Keto Beef Chorizo Recipes to Try Today

With over 26 keto beef chorizo recipes at your fingertips, you now have endless possibilities to spice up your low-carb meal plan.

From comforting casseroles to fresh salads and savory breakfast dishes, these recipes provide a wide variety of flavors and textures that will keep your keto journey exciting and satisfying.

The best part?

Beef chorizo is not only delicious but also a great source of protein and healthy fats, making it the perfect addition to any keto meal.

So, whether you’re meal prepping for the week or looking to impress guests with a flavorful dish, these keto beef chorizo recipes will never disappoint.

Give them a try and enjoy the bold, smoky flavors while staying on track with your keto goals!

Keto Beef Chorizo Tacos

This recipe transforms the bold, spicy flavors of chorizo into a low-carb taco, perfect for those following a keto diet. By using lettuce leaves as taco shells, it provides a fresh, crunchy base while keeping it carb-free. This is an excellent option for a quick, satisfying meal that feels indulgent but won’t derail your keto progress.

Ingredients:

• 1 lb ground beef
• 2 tbsp olive oil
• 3 tbsp chili powder
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• 1/4 cup apple cider vinegar
• 1/4 cup beef broth
• 8 large lettuce leaves (for taco shells)
• 1/4 cup chopped cilantro (for garnish)
• 1/2 cup diced tomatoes (optional, for topping)
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up into small pieces, until browned and cooked through.
2. Stir in chili powder, paprika, garlic powder, onion powder, cumin, oregano, red pepper flakes, salt, and pepper. Mix well to coat the meat evenly with the spices.
3. Add apple cider vinegar and beef broth to the skillet. Stir to combine and let it simmer for 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld together.
4. While the chorizo cooks, wash and dry the lettuce leaves. These will serve as your taco shells.
5. Once the chorizo is done, spoon it into the lettuce leaves and garnish with cilantro, diced tomatoes, and shredded cheese (optional).
6. Serve immediately and enjoy your keto-friendly tacos.

This keto beef chorizo taco recipe is a flavorful and satisfying way to enjoy tacos without the carbs. The lettuce leaves serve as a perfect substitute for traditional taco shells, adding crunch and freshness. The chorizo itself is packed with spices that bring rich, smoky flavors to the table, and the toppings elevate the dish even further. Whether you’re hosting a dinner or preparing a quick meal for yourself, these tacos are a crowd-pleaser and make sticking to your keto diet a breeze.

Keto Beef Chorizo Breakfast Scramble

This hearty breakfast scramble combines the bold, spicy flavors of chorizo with eggs for a protein-packed, low-carb meal that is perfect for starting your day. It’s a great choice for those following the keto diet, offering a satisfying breakfast that will keep you full for hours.

Ingredients:

• 1 lb ground beef chorizo
• 6 large eggs
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large skillet, heat butter over medium heat. Add the ground beef chorizo and cook until browned and cooked through. Break up the meat into small pieces as it cooks.
2. Add the diced bell pepper and onion to the skillet with the chorizo. Sauté for 3-4 minutes until the vegetables soften.
3. In a bowl, whisk together the eggs and heavy cream until smooth. Season with salt and pepper to taste.
4. Pour the egg mixture into the skillet with the chorizo and vegetables. Stir occasionally, cooking until the eggs are scrambled and cooked through.
5. If desired, sprinkle the shredded cheddar cheese over the scramble and stir until melted.
6. Serve hot, garnished with fresh cilantro or parsley.

This keto beef chorizo breakfast scramble is a fantastic way to start your day with a flavorful and filling meal. The richness of the eggs combined with the spicy chorizo creates a satisfying dish that will keep your energy levels up and your carb intake low. The bell pepper and onion add a touch of sweetness and crunch, balancing the heat from the chorizo, and the optional cheese adds a creamy, indulgent finish. It’s easy to make and perfect for meal prepping, so you can enjoy it throughout the week.

Keto Beef Chorizo Stuffed Bell Peppers

These keto-friendly stuffed bell peppers are filled with a flavorful chorizo and ground beef mixture, topped with melted cheese, and baked to perfection. This dish is an excellent low-carb alternative to traditional stuffed peppers and is sure to satisfy your cravings for something hearty and spicy.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef chorizo
• 1/2 cup cauliflower rice (optional for added texture)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a skillet, heat olive oil over medium heat. Add the ground beef chorizo and cook until browned and cooked through.
4. Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
5. Stir in smoked paprika, garlic powder, cumin, salt, and pepper. If using cauliflower rice, add it to the skillet and cook for 2-3 minutes until tender.
6. Stuff each bell pepper with the chorizo mixture, pressing it down gently to pack it in.
7. Place the stuffed peppers in a baking dish and sprinkle the shredded cheese over the tops of each pepper.
8. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.

These keto beef chorizo stuffed bell peppers are a flavorful and nutritious way to enjoy a low-carb meal. The bell peppers provide a tender, slightly sweet contrast to the spicy chorizo, and the cheese adds a creamy, indulgent touch. This dish is filling, satisfying, and perfect for meal prepping or a cozy family dinner. Whether you’re craving comfort food or looking to impress guests with a keto-friendly dinner, these stuffed peppers will not disappoint.

Keto Beef Chorizo Zucchini Boats

These keto beef chorizo zucchini boats are a healthy and delicious alternative to traditional stuffed dishes. The zucchini serves as a low-carb “boat” for the flavorful chorizo mixture, and the melted cheese on top adds a satisfying, indulgent touch. This recipe is perfect for those following a keto diet, combining savory spices and vegetables in one easy-to-make dish.

Ingredients:

• 4 medium zucchini
• 1 lb ground beef chorizo
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped tomatoes (optional)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the seeds with a spoon, creating “boats.”
3. In a skillet, heat olive oil over medium heat. Add the ground beef chorizo and cook until browned and fully cooked through, breaking it up into small pieces.
4. Add the diced onion, bell pepper, and tomatoes (if using) to the skillet. Sauté for 3-4 minutes until softened.
5. Stir in the smoked paprika, garlic powder, cumin, salt, and pepper. Cook for another 2-3 minutes until the spices are fragrant and the mixture is well combined.
6. Place the zucchini halves in a baking dish, cut side up. Fill each zucchini boat with the chorizo mixture, pressing it down gently.
7. Sprinkle the shredded mozzarella cheese on top of the stuffed zucchini boats.
8. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve hot.

These keto beef chorizo zucchini boats are a fantastic way to enjoy a low-carb, flavorful meal. The zucchini provides a mild, slightly sweet flavor that complements the spicy, smoky chorizo. With the addition of bell peppers and onions, the dish is well-rounded and bursting with texture. This recipe is perfect for a quick weeknight dinner or as a meal prep option to enjoy throughout the week.

Keto Beef Chorizo and Avocado Salad

This refreshing keto beef chorizo and avocado salad is a light yet filling dish that’s full of flavor and healthy fats. The spicy chorizo pairs beautifully with creamy avocado and crunchy greens, creating a balanced meal that’s both satisfying and nutritious. It’s an ideal choice for a keto-friendly lunch or dinner.

Ingredients:

• 1 lb ground beef chorizo
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 2 ripe avocados, diced
• 1/2 cup diced cucumber
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a skillet, cook the ground beef chorizo over medium heat, breaking it up into small pieces as it cooks. Once fully browned and cooked through, set aside.
2. In a large mixing bowl, combine the mixed greens, diced avocado, cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, salt, and pepper to create a tangy dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Add the cooked chorizo to the salad and toss again to incorporate.
6. If desired, sprinkle crumbled feta cheese over the top for an added creamy texture and flavor.
7. Serve immediately and enjoy.

This keto beef chorizo and avocado salad is a light and satisfying dish, perfect for warm weather or when you need something quick and easy. The creamy avocado balances out the heat from the chorizo, while the fresh vegetables add crunch and vibrancy. The tangy dressing ties everything together, making it a perfect keto meal that feels fresh and indulgent at the same time. It’s ideal for meal prep or a simple lunch option.

Keto Beef Chorizo Cauliflower Rice Bowl

This keto beef chorizo cauliflower rice bowl is a flavorful, low-carb alternative to traditional rice bowls. The cauliflower rice serves as a perfect base, absorbing the spicy chorizo and complementing it with a light, neutral flavor. Topped with fresh vegetables and a squeeze of lime, this dish is both satisfying and healthy.

Ingredients:

• 1 lb ground beef chorizo
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup diced tomatoes (optional)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef chorizo and cook until browned and fully cooked, breaking it up into small pieces.
2. Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened.
3. Stir in the diced tomatoes (if using) and cook for another 2 minutes. Season with salt and pepper to taste.
4. In a separate skillet, cook the cauliflower rice over medium heat for 5-7 minutes until tender and lightly browned. Season with salt and pepper.
5. To assemble the bowls, divide the cauliflower rice evenly between bowls. Top with the chorizo mixture and garnish with fresh cilantro.
6. Serve with lime wedges on the side for added flavor, and sprinkle with shredded cheese (optional).

This keto beef chorizo cauliflower rice bowl is a delicious, satisfying dish that’s perfect for a low-carb, keto-friendly meal. The cauliflower rice acts as a great base, allowing the chorizo and vegetables to shine. The lime adds a refreshing citrusy note that brightens the dish, while the optional cheese adds an extra layer of richness. This meal is filling and bursting with flavors, making it a great option for meal prepping or a quick, nutritious dinner.

Keto Beef Chorizo Eggplant Lasagna

This keto beef chorizo eggplant lasagna is a delicious, low-carb twist on the traditional Italian dish. Instead of pasta, slices of roasted eggplant are used as the base, creating a hearty and satisfying lasagna without the carbs. The spicy chorizo adds a unique and bold flavor, making this dish perfect for those following a keto lifestyle.

Ingredients:

• 1 lb ground beef chorizo
• 2 large eggplants, sliced into 1/4-inch rounds
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce (sugar-free)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the eggplants and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway through, until the eggplant is tender.
2. While the eggplant is roasting, cook the ground beef chorizo in a skillet over medium heat. Break it up into small pieces as it cooks, and brown it until fully cooked. Add garlic powder, oregano, red pepper flakes, and salt and pepper to taste. Stir in the marinara sauce and simmer for 5-7 minutes.
3. Once the eggplant is roasted, reduce the oven temperature to 350°F (175°C).
4. In a baking dish, layer the eggplant slices, ricotta cheese, chorizo mixture, and shredded mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
6. Garnish with fresh basil before serving.

This keto beef chorizo eggplant lasagna is an incredibly satisfying and flavorful dish that delivers all the comfort of a classic lasagna without the carbs. The roasted eggplant provides a hearty and savory base, while the spicy chorizo and creamy cheeses bring richness and bold flavor. This recipe is perfect for a keto dinner or when you’re craving a hearty meal without the carb overload. It’s also great for meal prepping and can easily be stored for later.

Keto Beef Chorizo Frittata

This keto beef chorizo frittata is a savory, protein-packed dish that’s perfect for breakfast, brunch, or a light dinner. The chorizo adds a flavorful kick, while the eggs and vegetables provide a satisfying and nutritious base. It’s easy to make, versatile, and can be enjoyed warm or cold.

Ingredients:

• 1 lb ground beef chorizo
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup chopped spinach (optional)
• 1/2 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (parsley or cilantro)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces until browned and cooked through.
3. Add the diced bell pepper, onion, and spinach (if using) to the skillet and sauté for 3-4 minutes until softened.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Pour the egg mixture into the skillet with the chorizo and vegetables. Stir gently to combine. If desired, sprinkle the shredded cheddar cheese over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown.
7. Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs before serving.

This keto beef chorizo frittata is a versatile and easy meal that’s perfect for a busy day. The richness of the eggs and cream, combined with the spicy chorizo, creates a flavorful dish that’s both satisfying and keto-friendly. Whether you enjoy it for breakfast, lunch, or dinner, it’s a great option to keep you on track with your keto diet. This frittata also stores well in the fridge, making it ideal for meal prep.

Keto Beef Chorizo Cabbage Stir-Fry

This keto beef chorizo cabbage stir-fry is a simple, quick, and delicious meal that combines the bold flavors of chorizo with the crunchiness of cabbage. It’s a great low-carb option that’s filling and packed with flavor. The dish can be customized with other vegetables to suit your preferences, making it perfect for any meal.

Ingredients:

• 1 lb ground beef chorizo
• 4 cups shredded cabbage
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce or coconut aminos (for keto)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the ground beef chorizo and cook until browned and fully cooked, breaking it up into small pieces.
2. Add the diced onion, bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
3. Stir in the shredded cabbage, smoked paprika, soy sauce (or coconut aminos), salt, and pepper. Cook for 5-7 minutes, stirring frequently, until the cabbage is tender but still slightly crunchy.
4. Continue to cook for another 2-3 minutes to allow the flavors to meld together.
5. Garnish with fresh cilantro and serve hot.

This keto beef chorizo cabbage stir-fry is a quick, easy, and flavorful dish that’s perfect for a weeknight dinner. The spicy chorizo complements the sweetness of the cabbage and bell peppers, while the soy sauce adds a savory depth of flavor. The dish is low in carbs but full of nutrients, making it an excellent choice for anyone following a keto diet. You can also customize the recipe by adding more vegetables or adjusting the seasoning to your taste. It’s a satisfying, one-pan meal that is sure to become a keto favorite.

Keto Beef Chorizo Meatballs

These keto beef chorizo meatballs are a delicious and easy way to enjoy the bold flavors of chorizo while keeping your carb count low. The meatballs are packed with spicy, savory goodness and can be served on their own, in a salad, or with a side of cauliflower rice. They’re perfect for a quick dinner or meal prep.

Ingredients:

• 1 lb ground beef chorizo
• 1/2 lb ground beef (for a milder flavor)
• 1/4 cup almond flour (for binding)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped parsley
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the ground beef chorizo, ground beef, almond flour, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper.
2. Use your hands to mix everything together until well combined. Form the mixture into small meatballs, about 1-1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning them occasionally, until they are browned and cooked through.
4. Remove from the skillet and set aside. If desired, you can simmer the meatballs in a low-carb marinara sauce for 5-10 minutes for added flavor.
5. Serve hot with your choice of keto-friendly sides or enjoy them as an appetizer.

These keto beef chorizo meatballs are an excellent option for a low-carb dinner or a fun party appetizer. The combination of chorizo and ground beef provides a rich, flavorful base, while the almond flour keeps the meatballs tender and moist. The Parmesan cheese adds a nice touch of richness, making these meatballs incredibly satisfying. Whether you serve them on their own or in a keto-friendly sauce, they are sure to be a hit at your next meal or gathering.

Keto Beef Chorizo Chili

This hearty keto beef chorizo chili is perfect for a cozy dinner or a weekend meal. Packed with spicy chorizo, ground beef, and plenty of low-carb vegetables, this chili is rich, flavorful, and totally satisfying. It’s an ideal comfort food that won’t derail your keto goals.

Ingredients:

• 1 lb ground beef chorizo
• 1 lb ground beef
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (no sugar added)
• 1 cup beef broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and beef chorizo, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through.
2. Add the diced zucchini, bell pepper, onion, and garlic to the pot, sautéing for 4-5 minutes until the vegetables begin to soften.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat and vegetables in the spices.
4. Add the diced tomatoes and beef broth. Bring the mixture to a simmer and cook for 20-30 minutes, allowing the flavors to meld and the chili to thicken.
5. Taste and adjust seasoning if necessary, adding more salt, pepper, or spices as desired.
6. Serve hot, garnished with fresh cilantro.

This keto beef chorizo chili is a delicious, warming meal that’s full of flavor and perfect for those on a low-carb diet. The chorizo provides a smoky, spicy kick, while the ground beef and vegetables add richness and texture. This chili is also versatile; you can add other low-carb vegetables, such as mushrooms or spinach, or adjust the spice level to your liking. Whether you’re enjoying it on a chilly evening or prepping for a busy week, this dish is a great way to stay on track with your keto goals while indulging in a comforting, flavorful meal.

Keto Beef Chorizo Guacamole Bowl

This keto beef chorizo guacamole bowl is an excellent low-carb meal that combines spicy chorizo with creamy, fresh guacamole for a flavorful and satisfying dish. Topped with a variety of fresh vegetables and herbs, this bowl is light yet filling, making it the perfect choice for a keto-friendly lunch or dinner.

Ingredients:

• 1 lb ground beef chorizo
• 2 ripe avocados, mashed
• 1/4 cup diced red onion
• 1/4 cup diced tomato
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup diced cucumber (optional)
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces, until browned and fully cooked. Remove from heat and set aside.
2. In a bowl, combine the mashed avocados, diced red onion, diced tomato, lime juice, garlic powder, salt, and pepper. Mix well to create the guacamole.
3. Spoon a generous amount of guacamole into the bottom of a bowl. Top with the cooked chorizo, and garnish with fresh cilantro, diced cucumber (if using), and additional lime wedges if desired.
4. Serve immediately and enjoy!

This keto beef chorizo guacamole bowl is a flavorful and refreshing way to enjoy a low-carb meal. The creamy guacamole complements the spicy chorizo, while the fresh vegetables add crunch and a burst of flavor. It’s an easy dish to make, and you can customize it with other toppings like sour cream or shredded cheese. This meal is perfect for when you’re craving something light yet satisfying, and it’s a great option for meal prepping. Whether you’re in the mood for something quick or need a filling dish for your keto diet, this bowl will keep you satisfied.

Keto Beef Chorizo Stuffed Bell Peppers

These keto beef chorizo stuffed bell peppers are a vibrant, satisfying dish that brings together the smoky flavors of chorizo with the freshness of bell peppers. The chorizo filling is flavorful and spicy, and when combined with cheese, it creates a delicious low-carb meal that’s perfect for dinner or meal prep.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef chorizo
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced onion
• 1/4 cup diced tomatoes (optional)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a skillet over medium heat. Add the ground beef chorizo and cook until browned and fully cooked, breaking it up into small pieces.
3. Add the diced onion and tomatoes (if using) to the skillet, cooking for 3-4 minutes until softened. Stir in garlic powder, cumin, salt, and pepper.
4. Stuff each bell pepper with the chorizo mixture, pressing down gently to pack them tightly.
5. Place the stuffed peppers in a baking dish and top each with shredded mozzarella cheese.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender. For a golden, bubbly cheese top, remove the foil during the last 5 minutes of baking.
7. Garnish with fresh cilantro and serve.

These keto beef chorizo stuffed bell peppers are a great way to enjoy a low-carb meal that’s packed with flavor. The smoky, spicy chorizo complements the tender bell pepper, while the mozzarella cheese brings everything together with a rich, gooey finish. This dish is perfect for family dinners, meal prepping, or even as a crowd-pleasing appetizer. The best part is that it’s easy to customize with your favorite toppings or extra veggies!

Keto Beef Chorizo Cauliflower Casserole

This keto beef chorizo cauliflower casserole is an excellent comfort food dish that’s perfect for a cozy night in. The combination of creamy cauliflower, spicy chorizo, and melted cheese makes for a hearty and satisfying low-carb meal. It’s a great option for those who miss casseroles on a keto diet but want a healthier alternative.

Ingredients:

• 1 lb ground beef chorizo
• 4 cups cauliflower florets (fresh or frozen)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and mash the cauliflower until smooth.
3. While the cauliflower is cooking, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
4. Add the ground beef chorizo to the skillet, cooking until browned and fully cooked. Stir in paprika, salt, and pepper.
5. In a large mixing bowl, combine the mashed cauliflower, chorizo mixture, heavy cream, and half of the shredded cheddar cheese. Mix well.
6. Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese and grated Parmesan.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This keto beef chorizo cauliflower casserole is a comforting and indulgent meal that fits perfectly into a low-carb lifestyle. The cauliflower acts as a creamy, low-carb base that pairs beautifully with the rich, spicy chorizo. The melted cheese on top adds an extra layer of indulgence, making this dish feel like a real treat. It’s perfect for meal prepping or feeding a crowd, and it’s sure to satisfy your cravings for a hearty, keto-friendly casserole.

Keto Beef Chorizo Lettuce Wraps

These keto beef chorizo lettuce wraps are a fresh, light, and flavorful meal that’s perfect for lunch or dinner. The crispy lettuce serves as the perfect vehicle for the spicy chorizo and makes for a low-carb, satisfying meal that’s easy to customize with your favorite toppings.

Ingredients:

• 1 lb ground beef chorizo
• 8 large lettuce leaves (romaine or butter lettuce work well)
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup sliced avocado
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a skillet over medium heat and cook the ground beef chorizo until browned and fully cooked, breaking it up into small pieces.
2. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Season with salt and pepper to taste.
3. While the chorizo is cooking, prepare your lettuce wraps by washing and patting the lettuce leaves dry.
4. Once the chorizo mixture is cooked, spoon it into the center of each lettuce leaf.
5. Top the chorizo with diced tomato, sliced avocado, and a squeeze of lime juice.
6. If desired, sprinkle with shredded cheddar cheese and garnish with fresh cilantro.
7. Serve immediately, either as a meal or appetizer.

These keto beef chorizo lettuce wraps are a fun and flavorful way to enjoy a low-carb meal. The spicy chorizo pairs perfectly with the cool, crisp lettuce and the creamy avocado. The lime juice adds a refreshing zing, while the optional cheese adds richness. Whether you’re looking for a quick weeknight dinner or a light lunch, these wraps are a great choice. They’re customizable and easy to make, making them a go-to keto recipe when you want something fresh and satisfying.

Keto Beef Chorizo Zucchini Boats

These keto beef chorizo zucchini boats are a delicious and low-carb twist on traditional stuffed zucchini. The chorizo adds a spicy, smoky flavor, and the zucchini provides a tender, juicy base that is perfect for holding the flavorful filling. This dish is easy to prepare and makes for an excellent dinner or meal prep option.

Ingredients:

• 4 medium zucchini
• 1 lb ground beef chorizo
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup diced tomato (optional)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds to create boats.
2. Drizzle the zucchini halves with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and roast in the oven for 10-15 minutes until they are slightly tender.
3. While the zucchini is roasting, heat olive oil in a skillet over medium heat. Add the ground beef chorizo and cook until browned and fully cooked, breaking it up into small pieces.
4. Add the diced onion, bell pepper, and tomato (if using) to the skillet and sauté for 3-4 minutes until the vegetables are tender.
5. Stir in the garlic powder, cumin, salt, and pepper, and cook for an additional minute.
6. Remove the zucchini from the oven and stuff each half with the chorizo mixture.
7. Sprinkle the stuffed zucchinis with shredded mozzarella cheese and return them to the oven. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve hot.

These keto beef chorizo zucchini boats are a tasty, low-carb alternative to traditional stuffed vegetables. The spicy chorizo filling complements the mild zucchini, and the melted mozzarella cheese adds a gooey richness to the dish. This recipe is a great option for a quick and flavorful dinner, and it’s also perfect for meal prepping. You can make them in advance and store them in the fridge for easy reheating.

Keto Beef Chorizo Avocado Salad

This keto beef chorizo avocado salad is a refreshing and filling meal that’s perfect for lunch or a light dinner. The creamy avocado, spicy chorizo, and fresh vegetables come together in a delicious, low-carb salad that’s packed with flavor. It’s a great option for a quick meal on a hot day or when you’re looking for something light but satisfying.

Ingredients:

• 1 lb ground beef chorizo
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup cucumber, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef chorizo and cook until browned and fully cooked, breaking it up into small pieces.
2. While the chorizo is cooking, prepare the salad by combining the diced avocados, cherry tomatoes, red onion, and cucumber in a large bowl.
3. Once the chorizo is cooked, let it cool slightly, then add it to the salad mixture.
4. Drizzle the lime juice and sprinkle the chili powder over the salad. Toss everything together gently to combine. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This keto beef chorizo avocado salad is a great way to enjoy a low-carb, nutrient-packed meal. The creamy avocados complement the spicy chorizo, while the fresh vegetables add crunch and color. It’s a simple and quick recipe that’s perfect for busy days when you want something satisfying and light. The salad is easy to customize with additional toppings like shredded cheese or a dollop of sour cream for added richness.

Keto Beef Chorizo Cabbage Soup

This keto beef chorizo cabbage soup is a hearty and comforting dish that’s perfect for a low-carb dinner. The chorizo adds a rich, spicy flavor to the soup, while the cabbage provides a satisfying, low-carb base. It’s a warm, filling meal that’s perfect for a chilly evening or when you want something comforting and nutritious.

Ingredients:

• 1 lb ground beef chorizo
• 4 cups chopped cabbage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (no sugar added)
• 4 cups beef broth (or chicken broth)
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces, until browned and fully cooked.
2. Add the diced onion and garlic to the pot and sauté for 3-4 minutes until softened.
3. Stir in the chopped cabbage, diced tomatoes, beef broth, smoked paprika, red pepper flakes (if using), salt, and pepper.
4. Bring the soup to a simmer and cook for 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
5. Taste and adjust seasoning if necessary, adding more salt, pepper, or spices as desired.
6. Serve hot, garnished with fresh parsley.

This keto beef chorizo cabbage soup is a perfect comfort food that’s both hearty and satisfying. The spicy chorizo gives the soup a rich, smoky flavor, while the cabbage adds texture and volume without the carbs. It’s a great dish to make ahead and store in the fridge for easy reheating throughout the week. Whether you enjoy it as a main dish or a filling starter, this soup is an excellent addition to your keto recipe rotation.

Keto Beef Chorizo Scramble

This keto beef chorizo scramble is a quick, flavorful, and satisfying breakfast or brunch option. The spicy chorizo pairs perfectly with scrambled eggs, creating a protein-packed meal that’s both hearty and low-carb. It’s an easy recipe that can be prepared in just minutes, making it perfect for busy mornings or meal prepping for the week ahead.

Ingredients:

• 1 lb ground beef chorizo
• 4 large eggs
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil or butter
• 1/4 cup diced bell peppers (optional)
• 1/4 cup diced onions
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil or butter in a large skillet over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces, until browned and fully cooked.
2. While the chorizo is cooking, crack the eggs into a bowl and whisk them with a pinch of salt and pepper.
3. If using, add the diced bell peppers and onions to the skillet with the chorizo and sauté for 2-3 minutes until softened.
4. Pour the beaten eggs into the skillet with the chorizo and vegetables. Stir gently as the eggs cook, allowing them to scramble and mix with the chorizo.
5. Once the eggs are cooked through, sprinkle the shredded cheddar cheese over the scramble (if using) and cook for another 1-2 minutes until melted.
6. Garnish with fresh cilantro and serve hot.

This keto beef chorizo scramble is a flavorful and satisfying way to start your day. The combination of chorizo and eggs provides plenty of protein and healthy fats, keeping you full and energized. You can also customize the scramble with your favorite low-carb vegetables or add extra cheese for a richer taste. It’s perfect for a quick breakfast or a weekend brunch.

Keto Beef Chorizo Taco Salad

This keto beef chorizo taco salad is a fresh, low-carb meal that combines the spicy flavors of chorizo with the crisp crunch of lettuce and other fresh vegetables. It’s a great option for those craving the taste of tacos but want to skip the tortillas. Topped with a creamy avocado dressing, this salad is both filling and flavorful.

Ingredients:

• 1 lb ground beef chorizo
• 4 cups mixed lettuce (romaine, iceberg, or spinach)
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup shredded cheddar cheese
• 1/4 cup sliced olives (optional)
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces, until browned and fully cooked.
2. While the chorizo is cooking, prepare the salad by placing the mixed lettuce in a large bowl.
3. Add the diced tomatoes, red onion, shredded cheddar cheese, and sliced olives (if using) to the bowl with the lettuce.
4. Once the chorizo is cooked, let it cool slightly, then add it to the salad.
5. For the dressing, mash the ripe avocado in a small bowl and mix it with lime juice, salt, and pepper until creamy.
6. Drizzle the avocado dressing over the salad and toss everything together gently.
7. Garnish with fresh cilantro and serve immediately.

This keto beef chorizo taco salad is a fresh, filling, and low-carb alternative to traditional tacos. The spicy chorizo adds a rich, smoky flavor, while the avocado dressing provides creaminess and richness. The crunchy lettuce and vegetables offer a nice contrast to the warm chorizo, making this salad a satisfying and delicious meal. It’s perfect for lunch, dinner, or even as a side dish at a taco night.

Keto Beef Chorizo and Egg Breakfast Muffins

These keto beef chorizo and egg breakfast muffins are a convenient and delicious way to enjoy a low-carb breakfast. They’re portable, easy to make in advance, and packed with protein and healthy fats. The spicy chorizo and eggs create a flavorful base, and the cheese adds extra richness. These breakfast muffins are perfect for busy mornings or meal prepping for the week.

Ingredients:

• 1 lb ground beef chorizo
• 6 large eggs
• 1/2 cup shredded cheddar cheese (or your preferred cheese)
• 1/4 cup diced bell peppers
• 1/4 cup diced onion
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. Heat olive oil in a skillet over medium heat. Add the ground beef chorizo and cook, breaking it up into small pieces, until browned and fully cooked.
3. Add the diced bell peppers and onion to the skillet, and sauté for 2-3 minutes until softened. Remove from heat and set aside.
4. In a large bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
5. Stir in the cooked chorizo mixture and shredded cheddar cheese into the eggs, mixing until everything is well combined.
6. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
8. Let the breakfast muffins cool slightly before serving. Garnish with fresh parsley if desired.

These keto beef chorizo and egg breakfast muffins are a fantastic grab-and-go option for those following a low-carb diet. They are full of flavor and provide a satisfying meal that will keep you full throughout the morning. You can store them in the refrigerator for up to a week, making them an excellent option for meal prep. Simply reheat them in the microwave for a quick, nutritious breakfast on busy days.

Note: More recipes are coming soon!