American · Dinner
Taco Salad (Keto)
Seasoned ground beef browned with cumin, chili powder and paprika, piled over crisp romaine with sharp cheddar, diced tomato, sliced avocado and a scoop of sour cream. Sliced jalapeno and lime add heat and brightness. A bread-free, low-carb take on the Tex-Mex taco salad, served in a bowl.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
819Calories
42.1gProtein
68.4gFat
9.6gCarbs
3.4gSugar
5.1gFiber
1216mgSodium
102mgChol
26.1gSat Fat
485mgPotassium
187mgCalcium
2.8mgIron
1.3mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
egg-free
high-fiber
protein-rich
keto
Instructions
1
Prep
Chop the romaine, dice the tomato, slice the avocado and jalapeno, and grate the cheddar so everything is ready to assemble.
2
Sear
Heat the olive oil in a skillet over medium-high and add the ground beef, breaking it apart, cooking 5 to 6 minutes until no pink remains and edges brown.
3
Bloom
Stir the cumin, chili powder, paprika and salt into the beef over medium heat, cooking 1 minute until the spices toast, then drain excess fat.
4
Build
Pile the chopped romaine into a bowl and spoon the warm spiced beef over the top.
5
Plate
Scatter the cheddar, tomato, avocado and jalapeno over the beef, add a scoop of sour cream and serve while the beef is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 2 tsp2 tsp cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp paprika
- 4 cups180g romaine lettuce
- 2 oz56g sharp cheddar cheese
- 3 1/2 oz100g avocado
- 3 1/2 oz100g tomato
- 4 tbsp60g sour cream
- 1 oz30g jalapeno
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
