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Chef Carrie Brown
Carrie Brown
Jun 11, 2024  ·  3 min read
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Keto Taco Salad

Large white bowl of taco salad containing ground beef, shredded lettuce, diced tomatoes, shredded cheese, avocado slices, and sour cream, garnished with lime wedges and cilantro. A glass of tortilla strips and fresh tomatoes are on the side, next to an orange and white striped towel, on a white countertop.
This keto taco salad is the perfect low-carb meal for a hot summer day. Serve with lime wedges, chopped cilantro, sour cream, and sugar-free salsa as desired.
Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4servings
Calories 660kcal

Ingredients

  • 4keto or low carb tortillas of your choice
  • 1Tbsp.avocado oil
  • 6clovesgarliccrushed
  • 4oz.onionsvery finely chopped
  • 1lb.ground beef
  • 1/4cupbeef stock
  • 1servingSpicy Taco Soup Keto Chow
  • 1tsp.paprika
  • 1 1/2tsp.ground cumin
  • 1tsp.red pepper flakes
  • Ground black pepper and sea salt to taste
  • Chili powder to taste
  • 2heads of Romaine lettucesfinely shredded
  • 10oz.tomatoesfinely chopped
  • 2large avocadode-pitted and diced
  • 6oz.cheddar cheesevery finely shredded

Instructions

  • Line a baking tray with parchment paper and preheat the oven to 350°F.
  • Slice your tortillas into long, thin strips – about 1/2” wide.
  • Transfer the strips to the tray and bake for 12 to 14 minutes, flipping each strip halfway through the cooking time, until they are golden brown and crisp all the way through.
  • Remove from the oven and transfer to a cooling rack until completely cold.
  • While the strips are baking, heat the avocado oil in a large skillet over medium heat, add the garlic and onions, and sauté until transparent, about 5 minutes.
  • Add the ground beef. Sauté the mixture until the meat is nicely browned, about 10 minutes.
  • Add the beef stock, Keto Chow, paprika, ground cumin, red pepper flakes, black pepper, sea salt, and chili powder. Stir.
  • Turn the heat to low and simmer the meat mixture until the stock has reduced and the mixture is thick, about 10 minutes.
  • In a large serving platter, spread the lettuce and tomatoes.
  • Spread the avocado over the lettuce and tomatoes.
  • Pile the meat mixture on the vegetables, and top with cheese and tortilla strips, broken into smaller pieces.

Notes

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Keyword Carrie Brown, Spicy Taco Soup Base
keto taco salad
Large white serving bowl filled with taco salad, topped with ground meat, shredded lettuce, cheese, pico de gallo, sliced avocado, and sour cream. A black serving utensil rests in the bowl. A small white bowl of pico de gallo and a clear glass of tortilla strips are beside it. A halved avocado, lime wedges, and parsley are on a red and white striped towel. Fresh tomatoes on the vine and a white marble-patterned wall are in the background.

Nutrition Facts
Keto Taco Salad
Serving Size
1 serving
Amount per Serving
Calories
659.96
% Daily Value*
Fat
43.65
g
67
%
Saturated Fat
16.12
g
101
%
Trans Fat
1.24
g
Polyunsaturated Fat
3.34
g
Monounsaturated Fat
18.62
g
Cholesterol
112.7
mg
38
%
Sodium
835.6
mg
36
%
Potassium
1778.29
mg
51
%
Carbohydrates
20.74
g
7
%
Fiber
10.6
g
44
%
Sugar
5.13
g
6
%
Sugar Alcohol
0.12
g
Net Carbs
10.02
g
Protein
48.29
g
97
%
Vitamin A
1016.97
IU
20
%
Vitamin C
54.77
mg
66
%
Calcium
552.22
mg
55
%
Iron
6.08
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.