Introduction
The taco salad has evolved significantly since its creation in the 1960s by Tex-Mex restaurants catering to health-conscious diners. This keto adaptation transforms the traditionally carb-heavy dish into a modern, low-carb masterpiece that perfectly aligns with today's dietary preferences. By cleverly eliminating the traditional tortilla bowl, beans, and corn while amplifying the fresh vegetables and high-quality proteins, this version maintains the authentic Mexican flavors while offering a guilt-free dining experience. It's become a staple in the keto community, proving that dietary restrictions don't mean sacrificing the bold, satisfying flavors of Mexican cuisine.
Ingredients
• 1 pound ground beef (80/20 lean-to-fat ratio)
• 2 tablespoons olive oil
• 2 tablespoons taco seasoning (sugar-free)
• 1 large head romaine lettuce, chopped
• 2 medium avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded sharp cheddar cheese
• 1/2 medium red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (about 1 medium lime)
• 1/2 cup sour cream
• 1/4 cup mayonnaise (full-fat)
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
Step 1:
In a mixing bowl, combine sour cream, mayonnaise, lime juice, garlic powder, half the cilantro, salt, and pepper. Whisk until smooth and refrigerate.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it apart with a spatula.
Step 3:
Cook beef for 7-8 minutes until browned, then add taco seasoning and cook for additional 2-3 minutes. Remove from heat and let cool slightly.
Step 4:
Chop romaine lettuce, dice avocados, halve tomatoes, and dice red onion.
Step 5:
In individual serving bowls, layer chopped lettuce, seasoned beef, diced avocado, tomatoes, red onion, and shredded cheese.
Step 6:
Drizzle with prepared dressing and garnish with remaining cilantro.
Q: Can I make this ahead of time?
A: Prepare components separately and assemble just before serving. Store dressing separately.
Q: Is this recipe strict keto?
A: Yes, with approximately 8g net carbs per serving, it fits well within keto guidelines.
Q: Can I use pre-made taco seasoning?
A: Yes, but ensure it's sugar-free to keep it keto-friendly.
• For a dairy-free version, omit cheese and replace sour cream with coconut cream.
• Ground turkey can be substituted for ground beef.
• Store-bought sugar-free ranch dressing can replace the homemade dressing.
• Look for grass-fed beef for optimal nutrition.
• Choose ripe but firm avocados.
• Contains dairy and egg allergens.
Serve immediately while beef is still warm. Keep dressing on the side to maintain crispness if not eating right away.
Store components separately in airtight containers. Beef keeps for 3-4 days, prepared vegetables for 1-2 days, and dressing for up to 5 days in the refrigerator.
Prepare the dressing and chop vegetables while the beef is cooking to optimize time.
- Don't overcook the beef - it should remain juicy
- Pat lettuce dry after washing to prevent a watery salad
- Add avocado just before serving to prevent browning
For a spicier version, add diced jalapeños or hot sauce. For a lighter option, use ground turkey and Greek yogurt instead of sour cream.
Serve with sparkling water with lime, or a low-carb margarita for special occasions.
Year-round, best with fresh summer tomatoes
Contains dairy (cheese, sour cream) and eggs (mayonnaise). Can be made dairy-free by omitting cheese and using coconut cream instead of sour cream.
