Taco Salad Low Carb
Say goodbye to bland low-carb meals with this vibrant and satisfying Taco Salad! Packed with seasoned ground beef, fresh romaine lettuce, juicy cherry tomatoes, creamy avocado, and a zesty lime-sour cream dressing, this recipe delivers all the classic taco flavors without the carbs. Topped with shredded cheddar, sliced black olives, and a sprinkle of cilantro, it’s a nutrient-rich, flavor-packed dish that comes together in just 25 minutes. Perfect for keto dieters and salad lovers alike, this customizable taco salad is as versatile as it is delicious—try adding a splash of hot sauce for a spicy kick! Whether you’re meal-prepping or serving it fresh, this low-carb taco salad is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning (low-sodium or homemade)
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
- 6 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Black olives, sliced
- 2 Green onions, finely chopped
- 0.25 cup Cilantro, chopped
- 0.25 cup Sour cream
- 1 lime Fresh lime juice
- to taste Hot sauce (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart into small crumbles as it cooks, about 5-7 minutes.
Stir in taco seasoning and salt. Cook for an additional 1-2 minutes until seasonings are well incorporated. Remove from heat and let cool slightly.
Prepare the vegetables by chopping the romaine lettuce, halving the cherry tomatoes, dicing the avocado, and slicing the black olives and green onions.
In a large salad bowl, layer the romaine lettuce as the base. Top with the cooked ground beef, cherry tomatoes, avocado, cheese, olives, green onions, and cilantro.
In a small bowl, whisk together sour cream and lime juice until smooth. Add a dash of hot sauce if desired for extra heat.
Drizzle the dressing over the salad, toss gently to combine, and serve immediately.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 16.2 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3874 mg | 82% | |
*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.
