Easy Keto Taco Salad
This easy, yummy keto taco salad is full of nourishing veggies, healthy fats, seasoned ground beef, and topped with delicious low-carb tortilla chips. A quick & easy weekday meal!
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What Makes This Recipe Great
This keto salad recipe is about to blow your mind! It’s easy, effortless, and full of delicious, nutritious ingredients that will fill you up for hours. Taco seasoned ground beef, lettuce, grape tomatoes, red onion, sliced jalapeño, and avocado fill up the bowl, with shredded cheese, cilantro, and sour cream to garnish. It’s a delicious blend of creamy and mild spice- my favorite!
To keep this taco salad keto, I topped it off with low-carb tortilla chips that give my keto taco salad bowl that perfect extra crunch. The best part? 10 minutes of prep, 10 minutes of cooking, and minimal cleanup means you have the best weeknight lunch or dinner ready in no time at all!
Mom tip: Make it fun for kids by letting them build their own bowls! A fun, healthy, individualized dinner for every eater!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ground Beef: I love using my ButcherBox 100% grass-fed ground beef, which is 85% lean. You could also use ground turkey or ground chicken if preferred.
Taco Seasoning: My favorite taco seasoning is my homemade taco seasoning, but you can use your favorite store-bought as well.
Dairy-Free: To make this dairy-free, leave out the cheese and sour cream. Or use your favorite dairy-free cheese and sour cream. Make sure your keto tortilla chips are dairy-free as well.
Toppings/Filling: This is my favorite combination of taco salad filling, but feel free to change it up to what you love and/or have on hand. To keep this taco salad keto, be sure to use ingredients that are low carb and keto-friendly!
Leftovers: Leftovers will keep in an airtight container in the refrigerator for at least 5 days.
Yes! If making this for a week of lunches, store all the chopped ingredients in their own container/ziptop bag. Then, assemble the salad each day when ready to eat. The ground beef is delicious warm or cold on the salad, it’s totally up to you!
There are so many different brands that now make delicious and keto low-carb tortilla chips. For this taco salad, I used these Ultimate Taco Hilo Life chips, and I really like them! Other popular brands like Quest, Siete, Hippeas, and Juanitas make some great options, but the net carbs vary between brands. Another option is to take your favorite low-carb tortilla, cut it into triangles, and fry it in avocado oil to make crispy low-carb tortilla chips! If you have a favorite keto or low-carb tortilla chip brand, please share in the comments!
I like to make the sour cream my “dressing” for this keto taco salad, however, if you would like to add in extra dressing, this keto salad recipe would go perfectly with my Keto Ranch Dressing! The mix of the spice from the taco seasoned beef mixed with the keto ranch will give it a delicious southwest taco salad vibe!
More Keto & Low Carb Salads
If you’re looking for other delicious low-carb salads, check out these recipes!
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Keto Taco Salad
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 heads romaine lettuce, chopped
- 2 cups keto tortilla chips, see notes
- 1 cup full fat shredded cheese
- 1 cup grape tomatoes, sliced in half
- 1/2 red onion, chopped
- 2 jalapenos, sliced
- 2 small avocados, cubed
- 1/2 cup cilantro, chopped
- 1/2 cup full fat sour cream
- Heat your cast iron skillet over medium heat. Add in the ground beef, breaking up the meat with a wooden spoon or potato masher. Cook for 5 minutes until almost cooked through, stirring occasionally. Add on the taco seasoning, stir into the ground beef, and cook for another 2-3 minutes until cooked through.
- In a salad bowl, assemble the salad by layering with the remaining ingredients.
- Serve and enjoy.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.