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keto taco salad with romaine, ground beef, tomatoes, cheese and sour cream in a white bowl
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5 from 2 ratings

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: Mexican
Servings: 4
Calories: 691.3
Author: Natalie


  • 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.
    1 pound ground beef, 2 tablespoons taco seasoning
  • In a salad bowl, assemble the salad by layering with the remaining ingredients.
    2 heads romaine lettuce, 2 cups keto tortilla chips, 1 cup full fat shredded cheese, 1 cup grape tomatoes, 1/2 red onion, 2 jalapenos, 2 small avocados, 1/2 cup cilantro, 1/2 cup full fat sour cream
  • 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.



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