Taco Salad

Taco Salad

Recipe by Brandon McDearis

Don't be intimidated by the long ingredient list. This keto-friendly taco salad does take a little time and effort to assemble, but the delicious results are well worth it!


  • 1 pound ground beef
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 large head romaine lettuce, chopped
  • 32 cherry tomatoes, halved
  • 2 green onions, sliced thinly
  • 2 avocados, diced
  • ½ cup canned jalapeños
  • dash hot sauce
  • 1 cup sour cream
  • 1 cup salsa, homemade or store-bought
  • 2 cups cheddar or Monterey Jack cheese, shredded
  • 1 cup olive oil
  • ½ -1 cup vinegar, such as balsamic, apple cider, or white wine vinegar


  1. Brown the ground beef in a skillet at medium-high heat. Stir in the salt, pepper, and the rest of the spices. Reduce heat to low, cover and cook for about 10-15 minutes, stirring occasionally.
  2. Prep the vegetables and assemble the salad. There are no rules for how to plate your salad, but you can spoon one-eighth of the taco meat onto a plate first, followed by the cheese, hot sauce, mixed greens, and toppings. Finish by drizzling each salad with 2 tablespoons of the olive oil and 1-2 tablespoons of the vinegar mixed thoroughly. You can also use any of your favorite low-carb salad dressings. We recommend using low-carb buttermilk ranch dressing for this particular recipe.

Yield: 8 Servings


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