Description
A keto-friendly taco salad loaded with seasoned ground beef, fresh pico de gallo, and creamy guacamole. Packed with protein and healthy fats, it skips the tortilla and fried shells for a vibrant, nutrient-dense Mexican-inspired masterpiece.
Ingredients
Ground Beef (85/15) 1 lb
Yellow Onion 1/2 medium
Homemade Taco Seasoning 2 tbsp
Olive Oil 1 tbsp
Tomatoes (off the vine) 2 large
Romaine Lettuce 1 head
Avocado 1 large
Sour Cream 1/2 cup
Chili Powder 1 tsp
Cumin 1 tsp
Paprika 1 tsp
Lime Juice 2 tbsp
Cilantro 1/4 cup chopped
Jalapeño 1
Salt For taste
Instructions
Heat olive oil in a skillet over medium heat
Add yellow onion and sauté 2-3 minutes until softened
Cook ground beef with onion and taco seasoning until browned and crumbly
Drain excess fat if desired
Dice tomatoes and mix with cilantro, jalapeño, lime juice, and olive oil for pico de gallo
Mash avocado and combine with lime juice, cilantro, and a splash of pico de gallo ingredients for guacamole
Assemble salad with romaine lettuce, warm beef, pico de gallo, guacamole, and sour cream
Sprinkle optional cheese on top
Notes
Use 80/20 beef for more fat if needed
Store hot beef component separately from cooled toppings
Meal prep-friendly with minimal ingredient mixing
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Stovetop Cooking
- Cuisine: Mexican-Inspired