Keto taco salad recipe

Ingredients

• 1 lb Ground Beef (90% lean, drained after cooking)
• 2 Tbsp Taco Seasoning (store‑bought packet or homemade blend)
• 2 Tbsp Water (to help the seasoning coat the meat)
• 4 cups Romaine Lettuce (shredded, washed and dried)
• 0.5 medium Purple Onion (diced)
• 1 small Jalapeño (seeded and diced)
• 1 medium Avocado (diced, add lime juice to prevent browning)
• 0.25 cup Black Olives (sliced, optional)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Shredded Mexican Cheese Blend (cheddar, Monterey Jack, or your favorite blend)
• 0.5 cup Sour Cream (full‑fat or reduced‑fat)
• 0.5 cup Salsa (mild or medium, store‑bought or homemade)
• 1 Tbsp Lime Juice (freshly squeezed, to toss avocado)

Instructions

1. Cook the Beef

   Heat the skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula, and cook until browned and no longer pink, about 5‑7 minutes. Drain excess fat if desired.

   Time: PT8M

   Temperature: Medium‑high

2. Season the Beef

   Stir in the taco seasoning and water. Mix well and let simmer for 2‑3 minutes until the sauce thickens and coats the meat.

   Time: PT3M

   Temperature: Medium

3. Prep the Vegetables

   While the beef cooks, wash and shred the lettuce, dice the purple onion, seed and dice the jalapeño, halve the cherry tomatoes, slice the olives, and dice the avocado. Toss the avocado with lime juice to prevent browning.

   Time: PT7M

4. Assemble the Salad

   In a large serving bowl, layer the shredded lettuce, then the seasoned beef, followed by shredded cheese. Top with the diced onion, jalapeño, tomatoes, olives, and avocado. Finish with dollops of sour cream and salsa.

   Time: PT5M

5. Serve

   Serve immediately or store components separately for later assembly.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

20g

Fiber

7g