Keto Chipotle Taco Salad
Satisfy your Tex-Mex cravings while keeping it low-carb with this vibrant Keto Chipotle Taco Salad! Packed with bold flavors and wholesome ingredients, this easy recipe features savory, spiced ground beef cooked with chipotle powder and fragrant seasonings, all served atop a crisp bed of romaine lettuce and fresh veggies like cherry tomatoes and creamy avocado. A zesty homemade chipotle dressing made with sour cream, lime juice, cilantro, and a hint of jalapeño ties everything together for the perfect balance of heat and tanginess. Topped with shredded cheddar cheese, this salad is not only keto-friendly but also a protein-packed, gluten-free meal that’s ready in just 25 minutes. Perfect for quick dinners or meal prepping, this irresistible taco salad will become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 large avocado
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped
- 1 medium jalapeño, seeded and finely diced
Instructions
In a large skillet over medium heat, add the olive oil and heat until shimmering.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 5 minutes.
Drain excess grease if necessary, then add the chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for an additional 2-3 minutes until the spices are well incorporated and aromatic.
Remove the skillet from heat and set the seasoned beef aside to cool slightly.
Meanwhile, chop the romaine lettuce and halve the cherry tomatoes. Peel, pit, and dice the avocado.
In a small bowl, whisk together the sour cream, lime juice, cilantro, and jalapeño to create the chipotle dressing.
In a large salad bowl, combine the lettuce, tomatoes, avocado, and shredded cheddar cheese. Add the cooked ground beef on top.
Drizzle the chipotle dressing over the salad and gently toss to combine all ingredients.
Serve immediately, dividing the salad into 4 portions.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 17.1 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1189 mg | 91% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
