Ready in just 20 minutes, this easy keto taco salad is packed with flavor and makes a satisfying, filling meal. Made with naturally low-carb ingredients, it’s loaded with healthy fats, fiber, and protein, making it a perfect choice for a quick lunch or dinner. It’s everything you love about tacos—just without the carbs!
This taco salad recipe is one of my all-time favorites—it’s fresh, hearty, and super easy to make. My whole family loves it, and we find ourselves coming back to it again and again. The ingredients are delicious on their own, but when combined, they make a salad that’s packed with flavor and texture. It’s a go-to weeknight dinner when I want something quick, tasty, and low in carbs. Give it a try and let me know what you think!
If you enjoy easy and satisfying salads like this one, you’ll definitely want to check out some of my other favorites—like my creamy tuna salad, classic egg salad, hearty antipasto salad, or refreshing cucumber salad. They’re all simple to make, super flavorful, and perfect for lunch, dinner, or meal prep during the week.
What Is A Taco Salad?
Taco salad is a fun and tasty twist on traditional tacos. Instead of being wrapped in a tortilla, all the classic taco ingredients—like crisp lettuce, seasoned ground beef, cheddar cheese, and toppings—are served in a bowl. It’s naturally gluten-free and super customizable. You can enjoy it on its own, with tortilla chips on the side, in a crunchy tortilla bowl, or even a deep-fried taco shell if you’re feeling fancy.
Why You’re Going to Love This Taco Salad Recipe
- Quick and easy – ready in just 20 minutes, perfect for busy weeknights.
- Low in carbs – only 8g net carbs per serving, great for a keto or low-carb lifestyle.
- Made with fresh, wholesome ingredients – including avocado, lettuce, tomatoes, and more.
- Packed with flavor – thanks to the seasoned ground beef and simple homemade dressing.
- Super customizable – add your favorite toppings like sour cream, jalapeños, or cheese.
- Meal prep friendly – prep ingredients in advance and assemble when ready to eat.
- Great for any occasion – serve it as a quick lunch, light dinner, or even for gatherings.
- Naturally gluten-free – no tortillas needed, but you can add low-carb chips if you like.
Ingredients For This Taco Salad
You will be surprised to see that this recipe only requires some easy, naturally low-carb ingredients that are so simple to find. Here is a list of the ingredients that you will need:
- Ground Beef – I use 85% lean beef to keep it flavorful without too much fat. You can also use ground turkey, chicken, or even plant-based crumbles.
- Olive Oil – Used to cook the beef. Avocado oil or any neutral oil works just as well.
- Taco Seasoning – Store-bought is fine, but homemade gives you full control over the ingredients.
- Romaine Lettuce – Crisp and refreshing. Iceberg, baby spinach, or mixed greens also work great.
- Tomatoes – Use your favorite variety: cherry, grape, or diced Roma tomatoes.
- Cheddar Cheese – Freshly shredded cheddar melts beautifully and adds flavor. Feel free to use Monterey Jack or a Mexican blend.
- Avocado – Creamy, nutrient-rich, and adds a nice contrast to the meat.
- Green Onion – Adds a mild onion flavor. Red or yellow onions work too if that’s what you have on hand.
- Salsa – Use your favorite salsa for extra flavor and a bit of spice.
- Sour Cream – Or swap with full-fat Greek yogurt for a lighter, protein-packed option.
How To Make This Taco Salad
One of the best things about this taco salad is how easy it is to put together — no fancy skills needed! Just follow these simple steps:
- Cook the Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook for about 10 minutes, breaking it apart with a spoon, until it’s nicely browned. Stir in the taco seasoning and cook for another minute or two to let the flavors blend.
- Drain the Fat: Once the beef is cooked, remove the pan from heat and drain any excess fat if needed.
- Prep the Salad Ingredients: While the beef is cooking, wash and chop the lettuce, dice the tomatoes, slice the avocado, and get the cheese and green onions ready. Add everything to a large salad bowl.
- Assemble the Salad: Add the cooked beef to the bowl. Top with salsa and sour cream (or Greek yogurt). Toss everything gently until it’s all mixed and coated.
- Serve and Enjoy! You can serve it as is or with some crushed keto tortilla chips on top for a little crunch.
Recipe Variations
- Swap the Greens: You can replace romaine lettuce with baby spinach, iceberg lettuce, arugula, or a spring mix — whatever leafy greens you prefer or have on hand.
- Extra Crunch: Add some crumbled bacon or crushed pork rinds on top for a savory crunch.
- Make it Dairy-Free: Skip the cheese and sour cream, or use dairy-free alternatives like almond-based cheese and coconut yogurt.
- Customize the Veggies: Don’t like tomatoes or green onions? Feel free to replace them with chopped cucumber, bell peppers, red onions, or olives for more variety and color.
- Boost the Protein: Add some grilled chicken, shrimp, or even leftover steak for a protein-packed version of this salad.
- Make it Spicy: Add sliced jalapeños, a few dashes of hot sauce, or a spicy salsa for some extra heat.
- Garnish Options: Sprinkle fresh chopped parsley or cilantro on top for a fresh, herby finish. A squeeze of lime juice can also brighten up the flavors.
- Make it a Meal Prep: Prep the salad ingredients and beef ahead of time. Store them separately and assemble just before serving for a quick lunch or dinner.
Serving Ideas
One of the best parts about this taco salad is how versatile it is. Here are some tasty ways you can enjoy it:
- Lettuce Wraps: Scoop the salad into large romaine or butter lettuce leaves for easy, low-carb wraps.
- Keto Bread: Serve it with a slice of your favorite keto bread or toast for a quick, satisfying meal.
- Keto Sandwich or Wrap: Use low-carb tortillas or almond flour wraps to turn this into a hearty sandwich or wrap.
- Tortilla Chips: Enjoy it as a dip or nacho-style with homemade keto tortilla chips or cheese crisps.
- Over Cauliflower Rice: Serve the taco salad warm over cauliflower rice for a more filling bowl-style meal.
- Stuffed Avocados: Scoop out an avocado a little and pile the salad inside for a fun and filling presentation.
Storing Ideas
- Fridge – If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. However, taco salad is best served fresh, especially if it contains ingredients like lettuce or avocado, which can become soggy or browned
Make-Ahead Tip: If you want to prep this taco salad in advance, store each component separately. Keep the cooked ground beef, chopped veggies, dressing (sour cream, salsa), and toppings like cheese or avocado in separate containers. Assemble everything just before serving for the freshest taste and best texture.
Taco Salad
Description
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tbsp homemade taco seasoning
- 1 romaine lettuce
- 1 1/2 cups tomatoes
- 3/4 cup cheddar cheese shredded
- 1 avocado medium ripe
- 1/2 cup green onions chopped
- 1/4 cup salsa
- 1/4 cup sour cream
Instructions
- Heat the oil: Add 1 tablespoon of olive oil to a large skillet over medium-high heat.
- Cook the ground beef: Add the ground beef and cook for about 10 minutes or until it’s browned and no longer pink. Stir in the taco seasoning and mix well. Once fully cooked, remove the skillet from heat and drain any excess fat.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce, grape tomatoes, diced avocado, green onions, and shredded cheddar cheese.
- Add toppings: Spoon in the sour cream and salsa.
- Finish it off: Add the cooked taco meat to the salad and toss everything together until well combined.
- Serve right away and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.