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Keto Taco Salad

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
Cook Time 1 hour 10 minutes
Resting Time 2 minutes
Total Time 1 hour 22 minutes
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.