Description
A keto-friendly taco salad with seasoned ground beef, crisp iceberg lettuce, fresh veggies, and creamy avocado ranch dressing. This high-protein, low-carb dish combines bold Tex-Mex flavors with nutritional balance for a quick, satisfying meal.
Ingredients
1-2 tbsp canola oil
1 lb 85/15 ground beef
1 oz taco seasoning (sugar-free/keto-compliant)
1 head iceberg lettuce
2 ripe avocados (1 for topping, 1 for dressing)
1 large tomato
1/2 red onion
1 cup Mexican cheese mix
1/2 cup sour cream
1/4 cup mayonnaise (avocado oil-based)
1 tbsp fresh lime juice (optional, for dressing)
Instructions
Heat canola oil in a skillet over medium heat
Add ground beef and cook until browned, breaking into small pieces
Stir in taco seasoning and mix thoroughly
Remove from heat and let cool slightly
Chop iceberg lettuce into large pieces and place in a serving bowl or 4 individual bowls
Top with warmed beef mixture
Dice tomato, thinly slice red onion (soak in water 10 minutes to reduce tartness), and add to bowls
Sprinkle with Mexican cheese
Prepare avocado ranch dressing: mash one avocado, mix with sour cream, mayonnaise, and lime juice
Drizzle dressing over salads
Notes
Use avocado oil instead of canola oil for a higher smoke point when cooking
Ground turkey or chicken can replace beef for a leaner option
Store leftover dressing in an airtight container in the refrigerator for up to 3 days
Add optional toppings like sliced jalapeños or cilantro for extra flavor
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Cooking
- Cuisine: Tex-Mex