Description
This Keto Taco Salad is a delicious and satisfying low-carb meal perfect for anyone following a keto or gluten-free diet. Featuring seasoned ground beef, fresh romaine lettuce, ripe avocado, and a flavorful sour cream salsa dressing, this main course salad combines vibrant Mexican-inspired flavors with healthy fats and protein, making it ideal for quick lunches or dinners.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning (sugar-free)
- 1 tablespoon olive oil
Salad Base and Toppings
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/2 avocado, diced
- 1/4 cup sliced black olives
Dressing and Optional Add-ons
- 1/4 cup sour cream
- 2 tablespoons salsa (no sugar added)
- Optional: jalapeño slices
- Optional: chopped cilantro
- Optional: lime wedges
Instructions
- Cook the Meat: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed, then stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until the meat is well coated and flavorful. Remove from heat and let cool slightly.
- Prepare the Salad Base: In a large bowl or on individual plates, layer chopped romaine lettuce as the base for the salad.
- Add Toppings: Top the lettuce with the cooked taco meat, halved cherry tomatoes, shredded cheddar cheese, diced avocado, black olives, and any optional ingredients such as jalapeño slices and chopped cilantro.
- Make the Dressing: In a small bowl, mix sour cream and salsa together to create a quick, creamy dressing.
- Serve: Drizzle the sour cream salsa dressing over the salad, garnish with lime wedges if desired, and serve immediately for the best flavor and texture.
Notes
- To make this salad dairy-free, omit the cheese and sour cream or use plant-based alternatives.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- This recipe is great for meal prep; store the salad components separately and assemble when you’re ready to eat to keep everything fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
