Keto Taco Salad
A vibrant, flavor-packed meal that is low in carbs and perfect for busy weeknights, this Keto Taco Salad is a delightful mixture of seasoned beef and fresh toppings.
Ingredients
For the beef filling
- 1 lb Ground Beef (opt for grass-fed when possible)
- 1/2 Tablespoon Cumin
- 3/4 Tablespoon Chili Powder
- 1/2 Tablespoon Onion Powder
- 1/4 Tablespoon Garlic Powder
- Salt & Black Pepper to taste
For the salad
- 5 oz Shredded Cheddar Cheese
- 5 Tablespoons Sour Cream
- 5 Cups Shredded Lettuce
Optional Taco Salad Toppings
- Additional shredded cheddar
- Sliced avocado or guacamole
- Extra shredded lettuce
- Jalapeños
- Diced onions
- Sliced bell peppers
- More sour cream
- Fresh cilantro
- Sriracha or your favorite hot sauce
Instructions
Preparation
- Heat a skillet over medium-high heat.
- Add the ground beef and break it apart with a spatula.
- Sprinkle in cumin, chili powder, onion powder, garlic powder, salt, and pepper. Stir well to combine.
- Cook the mixture until the beef is thoroughly browned. Once cooked, remove it from heat and set it aside.
Assembly
- In five separate meal prep containers, portion out 1 cup of shredded lettuce, 1 oz of shredded cheddar cheese, 1 tablespoon of sour cream, and 3 oz of the cooled ground beef mixture.
- Top with any additional toppings from the list of optional ingredients.
Notes
To keep your Keto Taco Salad fresh, store each component separately in your fridge. The ground beef mixture can last for about 3–4 days when stored in an airtight container. For serving, layer the ingredients to showcase the vibrant colors and textures.