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!
INGREDIENTS:
- 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
PREPARATION:
- 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.
- 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
PER SERVING: CALORIES 630 | FAT 57G | CARBOHYDRATES 12G | FIBER 6G | NET CARBOHYDRATES 6G | PROTEIN 19G
