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–+ servings

Keto Ground Beef Taco Salad

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 587 kcal

Ingredients
  

FOR THE TACO MEAT

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 1 green bell pepper diced
  • 1 jalapeño pepper diced
  • 6 ounces diced tomatoes divided
  • 1 pound 80-percent lean ground beef

To make the taco meat

  • 1/2 tsp. paprika
  • 1/2 tsp cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

FOR THE TOPPINGS

  • 1/2 cup shredded Cheddar cheese
  • 1 avocado diced
  • 1/4 cup sour cream optional
  • Fresh cilantro chopped
  • 4 romaine lettuce leaves chopped

Instructions
 

  • In a large skillet over medium-high heat, heat the olive oil for about 1 minute. Add the onion and garlic. Cook for 2 minutes, until tender.
  • Add the bell pepper, jalapeño pepper, and 3 ounces of diced tomatoes to the skillet. Cook for 3 to 4 more minutes.
  • Transfer the mixture to a large bowl. Set aside. Reserve any liquid left in the skillet and place back over the heat.
  • Add the ground beef to the skillet. Cook for 8 to 10 min¬utes, crumbling the meat, until browned.
  • Add the cumin, paprika, salt, and pepper. Stir to combine.
  • Transfer the beef to the large bowl with the onion and pepper mixture. Toss to combine.
  • Mix in the remaining 3 ounces of tomatoes.
  • Gently stir in the avocado. Do not overmix.
  • Plate each serving of taco salad with a portion of the romaine, cheddar cheese, sour cream, and cilantro toppings.

Nutrition

Calories: 587kcalCarbohydrates: 5.8gProtein: 36.6gFat: 44.5gFiber: 5.1g
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