Recipe

Keto Taco Salad

Crisp romaine lettuce piled high with seasoned ground beef, fresh vegetables, and creamy avocado ranch dressing.

Keto Taco Salad

Total time

25 min

Servings

4

Net carbs

9g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 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

How to cook it

Prep timer

25:00

Cooking cue

Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Brown the ground beef in a medium skillet over medium heat, breaking it into crumbles as it cooks.
  3. 2. Drain excess fat, then stir in the taco seasoning and water, cooking until most of the liquid evaporates.
  4. 3. Combine the chopped romaine, avocado, tomatoes, cheese, green onions, and jalapeños (if using) in a large bowl and toss together.
  5. Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
  6. 4. Divide into 4 bowls and serve with individual portions of dressing, or toss the entire salad with dressing before portioning.
  7. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

That Low Carb Life · IMPORTED

https://diet.driv.space/recipes/keto-taco-saladThat Low Carb Life reference: https://thatlowcarblife.com/keto-taco-salad/

Rated 4.59/5 from 17 ratings on That Low Carb Life. Method rewritten in-house; see source for the publisher's original.