This 30-minute keto taco salad is made with ground beef, fresh veggies, and tasty toppings including guacamole, sour cream, and shredded cheese.
When you crave tacos, this keto taco salad is a great option. Traditional recipes often contain black beans, corn, and tortilla chips. In this keto version, we remove those ingredients. The salad is still wonderfully rich, tasty, and satiating while containing far fewer carbs.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Lean ground beef: 85/15. 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 (but those often contain sugar).
- Jalapeno: This is an optional ingredient. If you don't like spicy food, you can omit it. If you do use it, remove the seeds and membranes (use gloves).
- 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.
- Lettuce: A bag of mixed salad greens is the easiest. Sometimes, I substitute baby spinach leaves for lettuce.
Variations
- Use chicken instead of ground beef. You can bake a couple of large chicken breasts, then shred them and briefly sauté 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.
- Replace the guacamole with sliced avocado.
- Use chopped green onions instead of red onions.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the seasonings in a bowl.
Cook the beef. Add the garlic and 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.
You undersold this salad. It's AMAZING! Everyone loved it and after they eat the leftovers, (made a double batch, so there would be leftovers), I am supposed to make it again. I think it’s fair to say it was a roaring success. I only wish I could have given it ten stars. Thank you for another delightful recipe. I have had and read hundreds of cookbooks over the years, so I know a good recipe when I see one.
Mari
Read more comments
You undersold this salad. It's AMAZING! Everyone loved it and after they eat the leftovers, (made a double batch, so there would be leftovers), I am supposed to make it again. I think it’s fair to say it was a roaring success. I only wish I could have given it ten stars. Thank you for another delightful recipe. I have had and read hundreds of cookbooks over the years, so I know a good recipe when I see one.Recipe Tips
- 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.
- One of the best things about this salad is the gorgeous presentation. I bring it to the table in all its glory, its ingredients artfully arranged on a large serving plate, and only then do I take it back to the kitchen to mix.
Recipe FAQs
I typically use mixed salad greens. If you prefer to buy a head of lettuce and shred it yourself, you can use iceberg lettuce for its crispness and mild flavor. Romaine is another good option, and while it's not as crispy as iceberg lettuce, it's more flavorful.
I don't use a dressing in this salad. The toppings - salsa, guacamole, and sour cream - work beautifully as a tasty dressing when mixed into the salad.
However, if you would like to make a dressing, whisk 2 tablespoons of olive oil, 2 tablespoons of lime juice, 2 tablespoons of sour cream, 1 teaspoon of minced garlic, ½ teaspoon of ground cumin, and ¼ teaspoon of sea salt. You can also use ranch dressing or blue cheese dressing.
Yes. Prepare everything in advance except for the lettuce and guacamole, and add those at the last minute.
Lettuce and avocado don't do well as leftovers, but you can keep the cooked ground beef in a sealed container in the fridge for up to 3 days and reheat it in the microwave.
Serving Suggestions
This main dish salad makes a full meal, so sides aren't strictly necessary. Still, I like to serve it with a low-carb bread on the side, such as any of the following:
Recipe Card
30-Minute Keto Taco Salad
Video
Ingredients
Taco seasoning:
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Meat:
- 1 tablespoon avocado oil
- 1 pound ground beef - 85/15
- 1 tablespoon fresh garlic - minced
Salad:
- 5 ounces lettuce - shredded
- ½ cup cherry tomatoes - halved
- ¼ cup red onion - thinly sliced
- 1 jalapeno - seeded and sliced; optional
- 1 cup cheddar cheese - sharp, shredded
Condiments:
- ⅓ cup salsa
- ⅓ cup guacamole
- ⅓ cup sour cream
Instructions
- In a small bowl, mix the taco seasoning ingredients: salt, chili powder, onion powder, coriander, smoked paprika, ground cumin, and cayenne pepper. Set aside.
- Heat the avocado oil in a large 12-inch skillet over medium-high heat for about 2 minutes. Add the ground beef and cook, stirring and breaking up the meat as you cook, until it's browned, for about 5 minutes. Drain, then return to the skillet.
- Add the garlic and taco seasoning. Cook, stirring, for 2 more minutes, until the meat is well-coated. Turn the heat off.
- To make the salad, arrange the ingredients on a large serving plate. Start with a layer of shredded lettuce, then arrange the remaining ingredients on top of the lettuce: cooked ground beef, shredded cheddar, salsa, guacamole, sour cream, sliced red onions, sliced cherry tomatoes, and sliced seeded jalapeno pepper.
Notes
- There's no need to add a dressing to this salad. The toppings - salsa, guacamole, and sour cream - work beautifully as a dressing when mixed into the salad.
- If you still want to make a dressing, whisk 2 tablespoons of olive oil, 2 tablespoons of lime juice, 2 tablespoons of sour cream, 1 teaspoon of minced garlic, ½ teaspoon of ground cumin, and ¼ teaspoon of sea salt. Ranch dressing is also good with this salad.
- After presenting the beautiful salad, you can take it back to the kitchen, dump everything into a huge bowl, mix, and serve.
- Make sure to wear gloves when handling jalapeno peppers.
- I don't recommend keeping any leftovers. 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mari says
You undersold this salad. It's not SO GOOD, it's SOOOO AAAAMAZING!! Everyone loved it and after they eat the leftovers, ( made a double batch, so there would be leftovers), I am supposed to make it again. I think it’s fair to say it was a roaring success. I only wish I could have given it ten stars. Thank you for another delightful recipe. I knew it would be great just from reading the recipe. I have had and read hundreds of cookbooks over the years, and I own several hundred, so I know a good recipe when I see one.
Vered DeLeeuw says
Thank you, Mari, for the review and for reading my newsletter and making my recipes! I'm so glad this was a success.
Sarah says
I can't believe this doesn't have more 5-star ratings!! This is so good and really scratches the itch for tacos without having to worry about the carbs from tortillas. Yum!
Vered DeLeeuw says
I'm so glad you like this salad, Sarah! Thank you for the review.
Mari says
This is right up my alley, and I will make it soon. Like tomorrow! Easy, delicious, and a feast for the eyes. This will be very popular with the family, and it will be gone in no time at all. I love it that we can eat well and stay healthy with simple and delicious meals. Thank you for another winning recipe.
Vered DeLeeuw says
You're very welcome, Mari! Please come back and rate the recipe after you've tried it. ❤️
Kim says
I noticed that in the direction it mentions adding the garlic to the ground beef at the same time you are adding the taco seasoning, yet the garlic is listed with the salad ingredients. What that an oversight? It makes it sort of confusing.
Vered DeLeeuw says
Hi Kim,
Thank you for this comment! I edited the recipe card to make it clearer.
Pamela says
Can shrimp be used for this recipe and if so, do you recommend chopping them?
Vered DeLeeuw says
Hi Pamela,
You can use peeled, deveined, tail-off shrimp. Small or medium shrimp work best. If using large or extra-large shrimp, cut them in half.
If using shrimp, instead of steps 1 and 2 in the recipe card, follow these instructions:
Place the shrimp in a large bowl. Add two tablespoons of oil, minced garlic, and taco seasoning. Mix to combine.
Heat a large skillet over medium-high heat for about two minutes. Add the seasoned shrimp. Cook, stirring, until the shrimp are cooked through, for 4 to 5 minutes. Remove from heat and proceed to assemble the salad.