This flavorful keto taco salad, ready in just 30 minutes, makes a great alternative to traditional tacos.
There’s no need for a dressing, although you could add some if you wish. Simply mix in salsa, guacamole, and sour cream.
When you crave tacos and don’t feel like making cheddar taco shells as I do in these keto tacos, this tasty salad is a great option.
You get all the wonderful flavors sans the shells. You won’t miss them – this salad is so rich and satisfying.
One of the best things about this keto taco salad is the gorgeous presentation. I bring it to the table in all its glory, its ingredients artfully arranged on a large serving plate, then take it back to the kitchen to mix.
Ingredients
The exact measurements for making this salad are included in the recipe card below. Here are my comments and tips about a few of the ingredients you’ll need:
- Lean ground beef: I use an 85/15 mixture. I have experimented with lower-fat meat (90/10) and have determined that it’s too dry and not as flavorful.
- Taco seasoning: You can make your own or use store-bought seasoning.
- Jalapeno: This is an optional ingredient. If you don’t like spicy food, you can omit it. If you do use it, make sure to seed it.
- Condiments: Salsa, guacamole, and sour cream. They are so rich and flavorful when mixed into the salad that there’s no need for a separate salad dressing.
Variations
- Use chicken instead of ground beef. You can bake a couple of large chicken breasts, then shred them and briefly saute them in oil with taco seasoning. Or use cooked ground chicken or turkey.
- Vary the cheese you use – crumbled queso fresco and manchego are two good options I tried and liked.
- Sometimes I substitute baby spinach leaves for lettuce.
- Replace the guacamole with sliced avocado.
- Use chopped green onions instead of red onions.
Keto Taco Salad Instructions
This salad makes a quick and tasty weeknight dinner. And it’s very easy to make. Simply sauté ground beef with onions and spices, then build your salad.
The detailed instructions for making this salad are listed in the recipe card below. Here’s an overview of the steps:
Cook the beef in some oil, then add the garlic and the seasonings. That’s it for the cooking part!
On a large serving plate, arrange the lettuce, tomatoes, onions, cheese, jalapeno, sour cream, guacamole, salsa, and cooked seasoned beef. Serve immediately.
Expert Tip
To make this recipe as easy and quick as possible, use bagged pre-washed salad greens, store-bought salsa, prepared guacamole, and a packet of taco seasoning.
Serving Suggestions
This main-dish salad makes a full meal, so there’s no need for any sides.
As mentioned above, you can serve it with a salad dressing if you wish. Tasty options include ranch dressing, blue cheese dressing, or a drizzle of olive oil and vinegar.
You can also serve this salad with thick slices of almond flour bread or with these cheese muffins on the side.
Storing Leftovers
You can’t keep leftovers from this salad, unfortunately. The problem ingredients are lettuce and avocado. Both do not do well as leftovers, so it’s best to finish them immediately.
You can keep the cooked ground beef separately if you made more than you need for the salad. Keep it in a sealed container in the fridge for up to 3 days, and reheat it in the microwave at 50% power.
Another option, if you’d like to make this salad as meal prep, is to prepare everything in advance except for the lettuce and guacamole and add those at the last minute.
