This Keto Taco Salad is a wholesome and satisfying option for lunch or dinner! Packed with ground beef, keto-friendly vegetables, cheese, and topped with a creamy taco dressing, this gluten-free, low-carb dish is a breeze to prepare. Simple keto recipes like this one are perfect for busy evenings, making it easier to stay on track with your low-carb lifestyle.
INGREDIENTS
Taco Salad
- 1 lb ground beef
- Homemade taco seasoning (or store-bought)
- ½ cup beef broth
- 1 large head Romaine lettuce (about 6 cups, washed and chopped)
- 4 oz sharp cheddar cheese, shredded
- 4 oz white cheddar cheese, shredded
- ½ avocado, sliced
- ¼ cup red onion, finely chopped
- ¾ cup grape tomatoes, halved
- ¼ cup bell pepper, chopped
- Freshly chopped cilantro for garnish
- Sliced jalapeños (optional)
Creamy Taco Dressing
- ½ cup chunky salsa
- ½ cup ranch dressing
- 1 tsp freshly squeezed lime juice
INSTRUCTIONS
- In a medium skillet, cook the ground beef over medium heat until browned. Drain any excess liquids.
- Stir in the taco seasoning and beef broth, and let it simmer on medium-high for about 5 minutes, or until the liquid reduces and the meat mixture thickens.
- While the beef is simmering, wash and dry the lettuce. Chop it into bite-sized pieces and place it in a large bowl.
- Once the taco meat is ready, spoon it over the lettuce, then add the shredded cheeses and remaining toppings, except for the avocado.
- In a small bowl, mix the salsa, ranch dressing, and lime juice until well combined.
- Drizzle ¼ of the dressing over the taco salad, saving the rest for individual servings.
- Garnish with avocado slices, jalapeños (if desired), and fresh cilantro.
Enjoy your fresh and flavorful Keto Taco Salad!
