Keto Taco Salad

This keto taco salad starts with fresh, crisp lettuce topped off with our seasoned beef. We drizzle the salad with avocado salad dressing for delicious, creamy flavor.

Course Beef

Cuisine Mexican

Keyword keto taco salad

Prep Time 15

Cook Time 10

Total Time 25

Servings salads

Calories 636kcal

Author Karly Campbell

Ingredients

1 pound lean ground beef
3 tablespoons taco seasoning
2 tablespoons water
2 whole romaine hearts chopped
1 avocado cubed or sliced
1 cup halved grape tomatoes
4 ounces cheddar cheese shredded or cubed
⅓ cup green onions chopped
¼ cup pickled jalapeno slices optional
½ cup avocado ranch salad dressing see notes

Instructions

Add the ground beef to a medium skillet over medium heat. Crumble the beef as it cooks.
Once the beef is cooked through, drain any excess grease. Sprinkle the taco seasoning over the top and stir to combine. Add the water and continue cooking, stirring occasionally, until most of the liquid is gone.
Add everything but the salad dressing to a large bowl and toss to combine.
Portion into 4 bowls with salad dressing for each, or drizzle the dressing over the top of the entire salad and toss to coat.

Video

Notes

You may use any salad dressing you prefer. A mixture of ⅓ cup sour cream and ⅓ cup salsa also makes a great dressing for taco salad.

See the article above for other mix-in ideas. This is just my personal favorite taco salad.

Nutrition