Keto Taco Salad with Ground Beef

Why This Is Strictly Keto

A taco salad is really only carb-heavy because of the shell and the chips. Take those away and you’re left with seasoned ground beef, crisp lettuce, cheddar, tomato, avocado, sour cream and a scoop of salsa — all whole foods. The homemade taco seasoning has no added sugar or starch, and a loaded plate still lands around 8 grams of net carbs.

Ingredients

Beef

• 1 lb ground beef (80/20)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 cup water

Salad

• 1 head butter or romaine lettuce, chopped
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• 1 large avocado, diced
• 1/4 cup thinly sliced red onion
• 1 jalapeño, sliced
• 1/2 cup sour cream
• 1/2 cup salsa (no sugar added)

Instructions

1. Brown the beef: Cook the ground beef in a skillet over medium-high heat, breaking it up, until no pink remains. Drain excess fat.

2. Season: Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and water. Simmer 3–4 minutes, until the liquid is mostly gone. Let cool slightly.

3. Build the salad: Spread the chopped lettuce over a large platter or divide among 4 bowls. Top with the warm beef.

4. Add toppings: Arrange the cheddar, tomatoes, avocado, red onion and jalapeño over the beef.

5. Finish: Add dollops of sour cream and salsa. Serve right away.

Nutritional Info (per serving, approximate)

Tips

• Check the salsa label — many jarred versions sneak in sugar; a plain pico de gallo is the safest choice.
• Cook the beef a day ahead and reheat; the salad then comes together in ten minutes.
• A squeeze of lime and a handful of chopped cilantro brighten the whole bowl.