This delicious and easy keto taco salad is packed with all your favorite taco toppings like fresh veggies, healthy fats, and seasoned ground beef, all topped with crispy low-carb tortilla chips. Perfect for busy weeknights, this quick and satisfying meal is one the whole family will love!
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Why You’ll Love This Keto Taco Salad
Get ready for a flavor explosion! This keto taco salad is effortless, filling, and brimming with nutritious ingredients.
Imagine seasoned taco meat nestled in a bed of Romaine lettuce, cherry tomatoes, red onion, sliced jalapeño, and creamy avocado.
Add shredded cheddar cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream, and you’ve got a mouthwatering blend of flavors and textures with just the right amount of spice.
To keep it keto-friendly, I’ve topped it off with low-carb tortilla chips that add the perfect crunch. The best part?
This meal requires just 10 minutes of prep and 10 minutes of cooking, making it an ideal choice for Taco Tuesday or any night of the week. With only 10g net carbs per serving, it’s a guilt-free indulgence!
Pro Tip: Get the kids involved by letting them build their own taco salad bowls—everyone wins with this fun, healthy dinner idea!
Looking for more keto-friendly recipes? My blog is full of easy, delicious meals that the whole family will enjoy!
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Ingredient Highlights
- Lean Ground Beef: I recommend ButcherBox 100% grass-fed lean ground beef (85% lean). You can also use ground turkey, chicken, or a plant-based alternative.
- Taco Seasoning: My homemade taco seasoning is a favorite, but store-bought works just as well.
- Toppings: Romaine lettuce, grape tomatoes, fresh cilantro, sour cream, red or green onions, bell peppers, lime juice, keto tortilla chips, avocado, shredded cheese, and jalapeño slices.
- Salt and Pepper: Season to taste.
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Step-by-Step Instructions
- Cook the Ground Beef: Heat a cast-iron skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon or potato masher. Cook for 5 minutes, stirring occasionally, until almost cooked through. Stir in the taco seasoning and cook for another 2-3 minutes until fully cooked.
- Assemble the Salad: In a large salad bowl, layer the remaining ingredients.
- Serve and Enjoy: Top with your favorite keto tortilla chips and enjoy!
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Expert Tips
- Dairy-Free Option: Omit the cheese and sour cream, or use your favorite dairy-free alternatives. Ensure your keto tortilla chips are also dairy-free.
- Toppings: Feel free to customize the salad with your favorite toppings. Just be sure to stick to low-carb, keto-friendly options.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
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Recipe FAQs
Can I meal prep this keto taco salad?
Absolutely! If you’re meal prepping for the week, store the chopped ingredients separately in airtight containers or zip-top bags. Assemble the salad fresh each day. The ground beef is delicious whether served warm or cold.
What are the best keto tortilla chips?
There are several great options for keto-friendly tortilla chips. For this salad, I used Ultimate Taco Hilo Life chips, but brands like Quest, Siete, Hippeas, and Juanitas also offer tasty low-carb options. You can also make your own by cutting low-carb tortillas into triangles and frying them in avocado oil.
Do you have a favorite keto salad dressing?
I like using sour cream as the dressing for this salad, but if you want to add extra flavor, my Keto Ranch Dressing pairs perfectly. The combination of taco-seasoned beef and keto ranch gives the salad a delicious southwest vibe!
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Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 2 heads Romaine lettuce, chopped
- 2 cups keto tortilla chips (see notes)
- 1 cup full-fat shredded cheese
- 1 cup grape tomatoes, halved
- 1/2 red onion, chopped
- 2 jalapeños, sliced
- 2 small avocados, cubed
- 1/2 cup cilantro, chopped
- 1/2 cup full-fat sour cream
Instructions
- Heat your cast-iron skillet over medium heat. Add the ground beef and break it up as it cooks. After 5 minutes, stir in the taco seasoning and cook for an additional 2-3 minutes until fully cooked.
- In a salad bowl, layer the lettuce, tomatoes, onion, jalapeños, avocado, cilantro, and cheese. Top with the cooked ground beef.
- Garnish with keto tortilla chips and sour cream. Serve immediately.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
