Description
A quick, protein-packed taco salad without the tortillas, featuring seasoned ground beef, fresh veggies, creamy avocado, and tangy salsa—perfect for a low-carb keto meal.
Ingredients
1 lb lean ground beef
1 packet taco seasoning
1/4 cup water
1 head romaine lettuce, chopped
1 pint cherry tomatoes, halved
1/2 red onion, diced
1 avocado, diced
1–2 jalapeños, chopped (seeds optional)
3/4 cup shredded cheddar cheese
1 cup salsa
3/4 cup sour cream
Handful fresh cilantro, chopped
Olive oil (optional, for cooking)
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Add ground beef and cook, breaking into pieces, until browned.
- Drain excess fat if desired. Stir in taco seasoning and 1/4 cup water; simmer 2–3 minutes until liquid is absorbed. Remove from heat.
- Place chopped romaine in a large salad bowl. Top with seasoned beef, cherry tomatoes, red onion, avocado, jalapeños, and cheddar cheese.
- Add salsa and dollops of sour cream over the top. Sprinkle with cilantro.
- Toss gently to combine just before serving, ensuring lettuce stays crisp.
Notes
- Prep meat and chop veggies ahead; store separately to avoid soggy lettuce.
- For extra crunch, sprinkle crushed pork rinds or keto tortilla chips.
- Omit sour cream and use dairy-free cheese for a lactose-free version.
- Serve in crispy cheese “taco bowls”: bake shredded cheddar until crisp, then mold into a bowl shape while warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet + Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
