This keto taco salad is loaded with crisp romaine, juicy tomatoes, seasoned ground beef, cheddar, creamy avocado, and a drizzle of zesty avocado ranch—perfect for a quick, low-carb dinner that’s as delicious as it is satisfying.
I’ll be honest—this keto taco salad wasn’t born out of some genius meal-prep strategy. Nope. It was more like one of those oh no, what’s for dinner? moments. You know when you open the fridge for the fifth time, hoping food will magically assemble itself? Yeah, that was me.
I had a pound of ground beef defrosting, a romaine heart that was practically begging to be used, and some grape tomatoes I’d forgotten I bought. Oh, and there was this avocado ranch dressing I impulse-bought because it “looked fancy” (please tell me you do this too).
So, I tossed everything together, sprinkled some taco seasoning on the beef, and BAM—this salad happened. My husband went back for seconds, and my kid actually ate lettuce without bribery. Trust me, that alone makes this a win in my book.
Why You’ll Love This keto taco salad Recipe?
This keto taco salad is a weeknight hero, and here’s why:
- Dinner in a Flash: You can get this on the table in 25 minutes. Seriously.
- Taco Night Without the Guilt: All the bold taco vibes without the carbs dragging you down.
- Totally Customizable: Love heat? Load it with jalapeños. More cheese? Always a yes.
- Filling and Flavor-Packed: The seasoned beef, cheddar, and creamy avocado ranch are chef’s kiss.
- Perfect for Meal Prep: Cook the beef in advance, and you’ve got lunch set for days.
Ingredient Notes:
You know how some recipes feel like they overcomplicate things? Not this one. Simple, fresh, and satisfying. Let me break it down:
- Ground Beef: Lean ground beef works great here (I usually go for 90/10), but if all you have is 80/20, just drain it well—no one wants a greasy salad.
- Taco Seasoning: I used to be a packet person. But making your own taco seasoning? Game-changer. Less salt, more flavor.
- Romaine Hearts: Crisp, crunchy, and holds up beautifully under the toppings. Iceberg works too, but romaine gives it that extra crunch I love.
- Avocado: Creamy, rich, and makes the whole salad feel luxurious. Plus, healthy fats!
- Cheddar Cheese: I prefer sharp cheddar—it cuts through the richness of the beef perfectly. Cubes or shreds? Totally your call.
- Grape Tomatoes: Juicy little bursts of sweetness that balance all the savory action.
- Pickled Jalapeños (Optional): I say optional, but if you like a little zing, they’re a must.
- Avocado Ranch Dressing: This ties everything together. Creamy, tangy, and just plain delicious.
How To Make keto taco salad?
I get it—some recipes overcomplicate things. Not this one. Here’s exactly how I throw this together:
- Brown the Beef
Heat a skillet over medium. Toss in the ground beef and break it up with a spoon while it cooks. Keep stirring until there’s no pink left. (Pro tip: A potato masher works weirdly well for breaking up beef. Trust me.)- Drain the grease—we’re making a salad, not a grease trap.
- Season It Like You Mean It
Sprinkle the taco seasoning right over the beef. Add a splash of water and stir so every piece gets coated. Let it simmer for a minute until the liquid mostly evaporates. (If your kitchen smells amazing, you’re doing it right.) - Build the Salad Base
Chop your romaine into bite-sized pieces. Toss it into a big bowl with halved grape tomatoes, cheddar cubes, sliced green onions, and pickled jalapeños if you’re feeling spicy. - Top It Off
Spoon the warm, seasoned beef right over the salad. The heat slightly melts the cheese, which—not gonna lie—is kinda magical. - Dress It Up
Drizzle that avocado ranch dressing generously over the top. Or, if you’re feeling fancy, serve the dressing on the side for a DIY drizzle moment.
Storage Options:
This keto taco salad is best fresh, but you can totally prep the components ahead of time:
Want To Save This Recipe?
- Cooked Beef: Store it in an airtight container for up to 3 days. Reheat it gently in a skillet before serving.
- Veggies: Chop the lettuce and tomatoes but keep them separate in a container with a paper towel to absorb moisture.
- Dressing: Keep the dressing in a sealed jar for up to a week. Shake it up before using.
Pro tip: Assemble the salad fresh when you’re ready to eat so nothing gets soggy.
Variations and Substitutions:
Because everyone likes options, right?
- Different Protein: Swap ground beef for turkey, chicken, or even chorizo for extra spice.
- Cheese Choices: Queso fresco? Feta? Pepper jack? All amazing here.
- Dressing Swap: If avocado ranch isn’t your thing, try a chipotle mayo or cilantro lime dressing instead.
- Crunch Factor: Toss in some crushed pork rinds or roasted pumpkin seeds for a keto-friendly crunch.
- Spicy Boost: Extra cayenne? Hot sauce drizzle? Go wild.
What to Serve with keto taco salad?
While this salad can totally shine solo, here’s how I love to round it out:
- Low-Carb Tortilla Chips: For scooping up those last bites of beef and cheese.
- Mexican Cauliflower Rice: Adds a hearty side while keeping it keto.
- Keto Margaritas: Because tacos and margaritas belong together, obviously.
- Fresh Guacamole: Double the avocado? Yes, please.
- Salsa Fresca: A refreshing, bright contrast to the creamy dressing.
Frequently Asked Questions:
Can I make this keto taco salad ahead of time?
Totally! Just keep the beef, lettuce, and dressing separate until serving. No one wants soggy lettuce, right?
Is this salad spicy?
It can be, depending on your taco seasoning and whether you use those jalapeños. Want more heat? Add red pepper flakes or a dash of hot sauce.
Can I freeze the beef?
Yep! Cook the beef, let it cool completely, and store it in a freezer bag for up to 3 months. Thaw and reheat when needed.
I’d love to hear if this keto taco salad made it to your dinner table! Snap a pic, tag me, or drop a comment. Let’s keep the taco love going!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
keto taco salad
Ingredients
- 1 pound lean ground beef
- 3 tablespoons taco seasoning
- 2 tablespoons water
- 2 whole romaine hearts chopped
- 1 avocado cubed or sliced
- 1 cup grape tomatoes halved
- 4 ounces cheddar cheese shredded or cubed
- ⅓ cup green onions chopped
- ¼ cup pickled jalapeño slices optional
- ½ cup avocado ranch salad dressing
Instructions
Prepare the Beef:
- In a medium skillet over medium heat, add the ground beef. Break it apart with a wooden spoon as it cooks, stirring occasionally, until fully browned and no pink remains. Drain any excess grease from the skillet.
Season the Beef:
- Sprinkle the taco seasoning evenly over the cooked beef. Add the water and stir well to ensure the seasoning evenly coats the meat. Allow the beef to simmer for 1-2 minutes, or until most of the liquid has evaporated. Remove from heat and set aside.
Prepare the Salad Components:
- Chop the romaine hearts into bite-sized pieces and place them in a large mixing bowl. Add the halved grape tomatoes, cubed cheddar cheese, chopped green onions, and pickled jalapeños if using.
Combine the Salad:
- Add the seasoned beef to the bowl with the salad ingredients. Gently toss everything together until the toppings are evenly distributed throughout the greens.
Dress the Salad:
- Drizzle the avocado ranch salad dressing evenly over the salad. If preferred, portion the salad into individual bowls and allow guests to add their own dressing.
Serve:
- Serve immediately for the freshest taste. This salad can be enjoyed as a complete meal or paired with a keto-friendly side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
