This yummy, easy keto taco salad recipe is full of favorite taco toppings like nourishing veggies, healthy fats, seasoned ground beef, and topped with delicious low-carb tortilla chips. A quick and easy recipe for busy weeknights that the whole family will love!

Why You’ll Love This Keto Taco Salad

This keto taco 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. Seasoned taco meat, Romaine lettuce, cherry tomatoes, red onion, sliced jalapeño, and avocado fill up the salad bowl, with shredded cheddar cheese, fresh cilantro, lime juice, 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 the salad 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! Serve this for Taco Tuesday or any weeknight. Only 10 g net carbs per serving!

Mom tip: Make it fun for kids by letting them build their own taco salad bowls! A fun, healthy, individualized dinner for every eater!

Looking for more keto recipes? My blog is full of easy, delicious meal ideas that the whole family will love!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

Ingredient Notes

  • Lean Ground Beef: I love using my ButcherBox 100% grass-fed lean ground beef, which is 85% lean. You could also use ground turkey or ground chicken or another ground meat or plant-based alternative if preferred.
  • Taco Seasoning: My favorite taco seasoning is my homemade taco seasoning, but you can use your favorite store-bought as well.
  • Toppings: Romaine lettuce, cherry or grape tomatoes, fresh cilantro, sour cream, red onion or green onions, bell peppers, lime juice, low-carb tortilla strips, avocado, shredded cheese, jalapeno slices, and more!
  • Salt and black pepper to taste
keto taco salad with romaine, ground beef, tomatoes, cheese and sour cream in a white bowl

Step-by-Step Instructions

  1. Heat your cast iron skillet (or another large 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.
  2. In a large salad bowl, assemble the salad by layering it with the remaining ingredients.

Expert Tips

  • 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 whatever favorite toppings 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: Store Leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe FAQS

Can I meal prep with this keto taco salad?

Yes! If making this for a week of lunches, store all the chopped ingredients in their own container/zip-top 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!

Who makes the best keto tortilla chips?

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!

Do you have a favorite keto salad dressing?

 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!

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keto taco salad with romaine, ground beef, tomatoes, cheese and sour cream in a white bowl

Easy Keto Taco Salad Recipe (with Ground Beef)

This yummy, easy keto taco salad recipe is full of favorite taco toppings like nourishing veggies, healthy fats, seasoned ground beef, and topped with delicious low-carb tortilla chips. A quick and easy recipe for busy weeknights that the whole family will love!
4 from 4 ratings

Ingredients 
 

  • 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

Equipment

Instructions 

  • 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.

Notes

  • Lean 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.
  • Keto Chips: Use your favorite keto friendly tortilla chips. For these I’m using these Ultimate Taco Hilo Life chips, I really like them! 
  • 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.
  • Meal Prep: 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, up to you.
  • 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.
Calories: 691.3, Total Carbs: 24.9g, Protein: 33.2g, Fat: 53.7g, Fiber: 14.5g, Net Carbs: 10g
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