Keto Taco Salad
If you love tacos, you're going to love this deconstructed Keto Taco Salad!
Servings 4
Calories 295kcal
Ingredients
- 10 oz 80/20 ground beef
- 1 tbsp Keto Taco Seasoning
- 6 cups romaine lettuce or iceberg lettuce chopped
- 1/4 cup red onions diced
- 1/2 cup shredded cheddar cheese or taco blend cheese
- 1/2 cup tomatoes diced
- 1/2 cup avocado cubed
- Sour cream optional
Instructions
Step 1: Make the Taco Meat
- Preheat a large skillet to medium-high heat. When skillet is hot, add crumbled ground beef.
- Cook the beef thoroughly, then reduce the heat to low. Sprinkle the keto taco seasoning evenly over the ground beef, mix to combine, then allow to cook for another 1-2 minutes until the mixture has thickened slightly.
- Remove skillet from heat. You will add the beef to the taco salad last.
Step 2: Make the Taco Salad
- Create the salad using all of the other ingredients (sour cream optional), adding the beef last. Mix the ingredients so it resembles the inside of a taco.
- Serve and enjoy!
Notes
- It’s personal preference as to how long you wait to add the beef to the salad. I personally wait until it has cooled off a bit because I don’t like the lettuce to wilt or the cheese to melt.
- Nutrition facts do not include optional sour cream.
- To store: This salad will last for up to two days in the fridge in a tightly sealed container. (The avocado will begin to brown, but it will still taste good!)
Nutrition
Calories: 295kcal | Carbohydrates: 7g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 563mg | Potassium: 526mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6465IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 2mg