Keto Taco Salad | Spicy and Low-Carb Tex-Mex bowl

Keto Taco Salad is a delicious, low-carb twist on a classic mexican favorite. Packed with bold taste, this salad leaves the taco shell, but after the ketogenic lifestyle, all the good for someone. It combines experienced ground beef, crisp romain latus, fresh vegies, chopped cheese, creamy avocado and a zesty, keto-friendly dressing. The beauty of this consonant lies in its simplicity and versatility. You can adapt it to your favorite Keto topping, and it is ready in minutes.

Whether you are looking for a quick lunch or preparing food for dinner, Keto salad fits on the bill. It is low in healthy fat, moderate in protein and carbs. It makes the ideal to live in ketosis without abandoning taste. In addition, it is gluten-free, grain-free and naturally satisfactory. Say goodbye to boring salad. Salute a taste-rich bowl that is both nutritious and pleasant.

Keto Taco Salad Recipe

Keto Taco Salad

A vibrant, low-carb twist on classic tacos, Keto Taco Salad layers seasoned ground beef, crisp lettuce, avocado, cheese, and zesty salsa for bold Mexican flavor without the shells.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 2 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 2

Course: Salad

Cuisine: American, Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp Olive Oil
• ½ lb Ground Beef
• 1 tsp Chilli Powder
• ½ tsp Cumin
• ½ tsp Paprika
• ¼ tsp Garlic Powder
• Salt and Pepper To Taste
• 4 cups Chopped Romaine Lettuce
• ½ cup Cherry Tomatoes, Halved
• ½ Avocado, Sliced or Cubed
• ¼ cup Shredded Cheddar Cheese
• 2 tbsp Cream Or Greek Yogurt (Keto-Approved)
• 2 tbsp salsa (Sugar-Free)
• Optional: Sliced Olives, Jalapeños, Cilantro, Lime Wedges

Equipment

• 1 Large Skillet
• 1 Spatula
• 1 Chopping Board
• 1 Knife
• 1 Mixing Bowl
• 1 Salad Tongs

Method

 

1. Heat the olive oil in a skillet over medium heat.
2. Add the ground beef and cook for 5–7 minutes until browned.
3. Stir in the spices—chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for another 2–3 minutes.
4. Remove from heat and let the beef rest for 2 minutes.
5. In a large bowl, add chopped romaine lettuce as the base.
6. Top with ground beef, then add cherry tomatoes, avocado, and cheese.
7. Drizzle sour cream and salsa over the salad.
8. Garnish with optional toppings like olives or jalapeños.
9. Toss gently and serve immediately!

Notes

• Use grass-fed beef for higher quality fat.
• Want it dairy-free? Skip cheese and use avocado-based dressing.
• Prep ahead: Cook beef in bulk and store in fridge for 3–4 days.
• For crunch, add a few crushed pork rinds as a topping.
• Adjust spice level by adding cayenne or hot sauce.

Keto Taco Salad Nutrition

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.