Keto Taco Salad (with Creamy Dressing)

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A healthy and filling Keto Taco Salad that’s perfect for lunch or dinner! This gluten-free low-carb salad is made with ground beef, keto-friendly veggies, cheese and is drizzled with a deliciously creamy taco dressing! Easy keto recipes like this dish make sticking to a low-carb diet easier on busy nights.

keto taco salad with jalapenos, shredded cheese, tomatoes, ground beef, onions and lettuce in a bowl

How to make a taco salad keto-friendly

If you love Mexican food, you’ll love this taco salad. It is basically your standard taco converted into a tortilla-free version for a low-carb diet. A salad, without a taco shell, can still be delicious and just as filling as having multiple tacos without all the carbs! This keto salad version is simple but flavorful and can easily be a quick dinner or lunch option when you don’t have the time to cook. You can even prepare the taco meat in advance and have it ready-to-go in the fridge to make an already quick meal even quicker!

This keto salad recipe contains 11 grams of carbs, 4 grams of fiber, making it 7 grams  of net carbs.

Keto Taco Salad Ingredients:

  • Ground beef: Beef has the most flavor and also carries a good amount of fat. If you wish, you can swap out the beef for ground chicken, pork, or turkey!
  • Taco seasoning: The spices are what make this salad a TACO salad. To keep this recipe 100% keto-friendly, you can use my homemade taco seasoning.
  • Beef broth: Broth adds moisture and flavor to your taco meat. You can use chicken or veggie broth if you don’t have beef broth on hand.
  • Lettuce, Avocado, Red onion, Grape Tomato, Bell pepper: Every salad is all about the veggies! They add nutrients, fiber, and flavor to your salad.
  • Sharp cheddar cheese: Freshly shredded cheddar cheeses add fat and even more flavor to your salad!

Instructions for how to make keto taco salad:

ground beef with taco seasoning sauteeing in skillet with wooden spoon

Step 1: In a medium skillet, brown ground beef then drain. Add the taco seasoning to the ground beef with ⅓ cup of beef broth and simmer on medium-high heat for 5 minutes or until the liquid is reduced and the meat mixture thickens.

Tip: You can change up the protein in this taco salad. I’ve added a few suggestions below.

  • shrimp
  • grilled chicken
  • shredded chicken breast

keto salad in a white bowl with ground beef, tomatoes, cheese, peppers, and onions

Step 2: In a large bowl, add the lettuce first to your keto salad. Then, top the chopped lettuce with the taco meat mixture, shredded cheese, cherry tomatoes, and the rest of your vegetables leaving out the avocado.

keto salad dressing in a clear bowl for keto taco salad

Step 3: In a small bowl, mix salsa, ranch dressing, and fresh lime juice until thoroughly combined to make the dressing for the keto taco salad.

taco salad without tortilla shell in a white bowl with dressing

Step 4: Drizzle ¼ of the dressing on the top of the taco salad reserving the rest for individual servings. Garnish your keto salad with jalapeno slices, avocado, and freshly chopped cilantro.

Can this keto taco salad recipe be made ahead?

Yes, taco meat can be made ahead. For convenience, the veggies can be washed and chopped up to a day ahead. When it is time to put everything together, first reheat the taco meat. While it is reheating, add the lettuce to a large salad bowl along with the veggies. Once the meat is ready, add the ground beef to the top. I would not recommend putting the keto salad together until right before serving. The taco salad dressing can also be prepared a day in advance.

Taco salad dressing

This dressing is deliciously creamy, rich with flavor and tastes amazing. The salsa adds more of those traditional taco flavors and is paired with a creamy ranch dressing that everyone will love. If you’d like to make homemade ranch dressing for this recipe, give this keto version a try. Finishing the taco dressing with some freshly squeezed lime juice adds brightness and acidity that go perfectly with those bold taco flavors in this keto salad.

Tip: If you don’t love ranch dressing, you could use sour cream instead. Salsa and sour cream also make a delicious low-carb dressing.

 

creamy taco dressing with ranch and salsa in a spoon

Choosing the right salsa

Salsa is sometimes just not worth the extra effort to make, especially if you don’t have the time. However, if you DO want to make your own, try this easy keto salsa. If you choose to purchase a store-bought brand, just make sure you read the labels! Some brands add sugars and other ingredients you may be surprised to find that are not keto-friendly.

If you want to keep your keto taco salad more on the mild side, stick with a mild salsa. If you like a little kick, use a medium or hot salsa. There are many different varieties, so feel free to play around with different dressing flavors.

Other keto-friendly taco salad toppings

You can have fun adding different toppings to your low-carb taco salad or simply swap out some I used in this recipe. You can leave out what you don’t like or add other toppings that may not be so traditional. It’s your keto salad, so you choose what goes on top! Here are some other low carb topping suggestions:

  • Bacon
  • Sour Cream
  • Scallions
  • Black Olives
  • Shredded Chicken/Pork
  • Roasted Peppers
  • Diced Chilies
  • feta cheese or blue cheese crumbles

You can also serve your taco salad with these keto tortilla chips if you like some added crunch!

How to store this Keto Salad Recipe

The leftovers can be stored in the refrigerator without the dressing in an airtight container for 3-5 days. I would not recommend freezing this recipe.

Other Keto Mexican Recipes You May Like:

Don’t miss out!

If you aren’t already following my easy keto/low carb recipe page on Facebook, where I post all my new recipes, I’d love for you to join us! Also, make sure to follow me on Pinterest.

If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.

More Keto Salad Recipes:

healthy keto taco salad recipe in a bowl with tomatoes, lettuce, ground beef, and cheese
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Keto Taco Salad

A healthy and filling Keto Taco Salad that's perfect for lunch or dinner! This keto salad is made with ground beef, keto-friendly veggies, cheese, and is drizzled with a deliciously creamy taco dressing!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, lunch, Salad
Cuisine: Mexican
Servings: 5
Calories: 526kcal
Author: Kasey Trenum

Ingredients

Taco Salad

  • 1 lb ground beef
  • homemade taco seasoning (or store-bought if preferred)
  • ½ cup beef broth
  • 1 large head Romaine lettuce (approx. 6 cups washed and chopped)
  • 4 oz sharp cheddar cheese
  • 4 oz white cheddar cheese
  • 1/2 avocado sliced
  • ¼ cup red onion
  • ¾ cup grape tomatoes (halved)
  • ¼ cup bell pepper chopped
  • Freshly chopped cilantro *garnish
  • Jalapenos, sliced *optional

Creamy Taco Dressing

  • ½ cup chunky salsa
  • ½ cup ranch dressing
  • 1 tsp freshly squeezed lime juice.

Instructions

  • In a medium skillet, brown ground beef. Drain out any liquids.
  • https://www.wholesomeyum.com/recipes/low-carb-keto-ranch-dressing/Add the taco seasoning to the browned ground beef along with ½ cup of beef broth and simmer over medium-high heat for 5 minutes or until the liquid is reduced and the meat mixture thickens.
    You can use my homemade keto taco seasoning instead of store-bought.
  • While it is simmering, wash and dry your lettuce, chop it into bite-sized pieces, and place it in a large bowl.
  • Top your lettuce with the taco meat mixture, shredded cheese, then the rest of the toppings (except the avocado).
  • In a small bowl, combine the salsa, ranch dressing, and fresh lime juice until thoroughly combined.
  • Drizzle ¼ of the dressing back and forth on the top of the taco salad, reserving the rest for individual servings.
  • Garnish with sliced jalapenos, sliced avocado, and chopped fresh cilantro.

Video

Notes

*Use keto-friendly taco seasoning, salsa, and ranch dressing instead of store-bought for healthier alternatives.  
Make this ahead of time by preparing your meat in advance. Store it in the fridge, then add it to your salad when ready to serve.

Other keto-friendly taco salad toppings

You can have fun adding different toppings to your salad or swapping out some I used in this recipe. You can leave out what you don't like or add other toppings that may not be so traditional. It's your salad, so you choose what goes on top! Here are some other low carb topping suggestions:
  • Bacon
  • Sour Cream
  • Scallions
  • Black Olives
  • Shredded Chicken/Pork
  • Roasted Peppers
  • Diced Chilies

Nutrition

Calories: 526kcal | Carbohydrates: 11g | Protein: 32g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 885mg | Potassium: 770mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5797IU | Vitamin C: 17mg | Calcium: 377mg | Iron: 3mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

healthy gluten free taco salad with ground beef, cheese, dressing and avocados in a white bowl

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15 Comments

  1. Hi Kasey,

    In the ingredients it shows 1/2 cup of beef broth, but the instructions show to add 1/3 cup to the ground beef. Where is the rest of the beef broth used?

    1. There is a link for a homemade ranch in the post. Otherwise, any at the grocery store that you are okay with the carbs and ingredients works just fine.

    2. Any ranch dressing will definitely not do. I doubt you will be able to find a dressing in the store that does not contain canola or other bad oil, and emulsifiers. If you are eating healthy, you definitely should avoid store-bought dressing.

    3. Each person is on a different health journey. While some are very strict and check every ingredient, not everyone follows this same regime. The good news is that each person should choose what works best for them – strict keto, lazy keto, or low-carb. No matter what someone chooses we support and encourage each person.

    1. The number of servings are listed at the top of the recipe card. I just divided it evenly by that number.

    1. The number of servings is listed at the top of the recipe card. I divide the recipe evenly by that number. The nutritional info provided is per serving. You would subtract fiber (if any) to calculate net carbs.

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