Easy Keto Taco Salad

Easy Keto Taco Salad (Ground Beef or Chicken)

This delicious and filling Keto Taco Salad is perfect for beginners! It’s a great way to enjoy all the flavors of a taco, without the carbs from a tortilla shell.

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

Ingredients:

• For the Taco Meat:
  • 1 lb ground beef (or ground chicken)
  • 1 tablespoon olive oil
  • 1 packet taco seasoning
  • ¼ cup water (optional)
• For the Salad:
  • 4 cups romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • ½ red onion, diced
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese
  • Chopped fresh cilantro (optional)
  • Sliced jalapeños (optional)
• For the Low-Carb Toppings (choose your favorites! ):
  • Sour cream
  • Guacamole
  • Salsa
  • Keto-friendly cheese crisps (made from shredded cheese baked in the oven)
  • Black olives, sliced

Instructions:

1. Cook the Taco Meat:
   • Heat the olive oil in a large skillet over medium heat. Add the ground beef (or chicken) and cook until browned, breaking it up with a spoon as it cooks.
   • Drain any excess grease.
   • Stir in the taco seasoning and water (if using). Cook for an additional minute, or until heated through.
2. Assemble the Salad:
   • Divide the chopped romaine lettuce among four plates.
   • Top each plate with the cooked taco meat, cherry tomatoes, diced red onion, diced avocado, and shredded cheese.
   • Add your favorite low-carb toppings, such as sour cream, guacamole, salsa, cheese crisps, black olives, and fresh cilantro (if using).
3. Serve:
   • Enjoy your delicious and satisfying Keto Taco Salad!

Tips for Beginners:

• Don’t be afraid to experiment with different toppings! There are many low-carb options to choose from.
• If you don’t have taco seasoning, you can make your own with chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper.
• Leftover cooked taco meat can be stored in the refrigerator for up to 3 days.
• To make keto cheese crisps, simply spread shredded cheese on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Let cool completely before using.

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Additional Notes:

• This recipe is easily doubled or tripled to feed a crowd.
• If you prefer a spicier salad, add a diced jalapeno to the cooked taco meat.
• For a vegetarian option, you can use crumbled tofu or tempeh instead of ground beef or chicken.

Enjoy your delicious and easy Keto Taco Salad!