Description
Looking for a low-carb alternative to taco night? This Keto Taco Salad delivers all the bold, zesty flavors you love—minus the tortillas. Packed with seasoned ground beef, fresh vegetables, creamy avocado, and tangy lime dressing, it’s perfect for a quick weeknight dinner or meal prep lunch. This salad is satisfying, keto-friendly, and ready in just 30 minutes.
Ingredients
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1 lb ground beef (80/20 preferred)
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2 tsp chili powder
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil
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6 cups chopped romaine lettuce
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1 cup cherry tomatoes, halved
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1 avocado, diced
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½ cup shredded cheddar cheese
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¼ cup sliced black olives (optional)
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¼ cup diced red onion
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¼ cup sour cream (optional topping)
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¼ cup salsa (sugar-free, for dressing or topping)
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Juice of 1 lime
Instructions
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In a large skillet, heat olive oil over medium-high heat.
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Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
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Once the beef is fully cooked, drain excess grease if needed.
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Add chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper to the beef. Stir well to evenly coat the meat in the spices.
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Reduce heat to low and simmer for 2-3 more minutes to deepen the flavors.
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In a large mixing bowl, combine chopped romaine lettuce, cherry tomatoes, avocado, shredded cheddar cheese, red onion, and black olives.
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Add the seasoned taco meat to the salad and toss gently to combine.
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Squeeze fresh lime juice over the salad. Add sour cream and salsa if desired.
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Serve immediately or store individual components separately for meal prep.
Notes
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For extra heat, add sliced jalapeños or a dash of hot sauce.
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You can substitute ground turkey or chicken for the beef.
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Use shredded lettuce if romaine isn’t available.
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Add crushed pork rinds for a crunchy, keto-approved topping.
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Store leftovers in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes