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Low Carb Taco Salad – Easy Ground Beef Recipe

This low carb taco salad is the perfect keto salad to indulge in when you want some thing healthy but also super delicious.

If you’ve been on the keto diet for any amount of time, you know that taco salads are a go to meal for days when you need some easy and quick. They’re also perfect for meal prep, and can be made with so many different flavors to suit anyone’s needs.

low carb taco salad

Yes, you can have tacos  on the keto diet. of course they have to be made with a keto freindly taco shell to help you stay in ketosis. However, not everyone want to make tacos with shells. Sometimes, the taco salad exactly what is required for a lovely, satisfying keto meal.

Regular tacos shells, contain on average over 15 grams of carbs, compared to a low carb taco salad which is less than 4 grams of carbs per serving.

 

Healthy ground beef low carb taco bowl

This healthy ground beef low carb taco bowl recipe is so versatile and easy to make and can surely be something that the entire family enjoys.

These are healthy, low in carbs, can be made in under 30 minutes and tastes divine. The best part is that these make the perfect weeknight dinner that’ll keep you in ketosis and save you lots of time in the kitchen.

 

How many carbs in low carb taco salad?

This recipe contains only 4.4 grams of carbs and 0.6 grams of fiber. This means that each low carb taco salad bowl contains only 3.8 net carbs making this keto recipe the perfect keto lunch or dinner idea to keep you in ketosis.

 

Ingredients in low carb taco salad

For this particular keto taco bowl recipe, we use these easy to find ingredients:

For meat

  • 500 gr. of ground beef, with at least 10% fat
  • ½ cup of red pepper, finely chopped
  • ½ cup of white onion, finely chopped
  • 2 crushed garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon cumin
  • 1 teaspoon red pepper
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • ½ teaspoon of freshly ground black pepper
  • 1 tablespoon fresh coriander, chopped

For cauliflower rice

  • A medium head of cauliflower
  • 2 butter spoons
  • 2 tablespoons coriander, finely chopped

For the guacamole

  • ½ cup of avocado
  • 3 tablespoons finely chopped purple onion
  • 1 green chili
  • 1 crushed garlic
  • One lemon’s juice
  • Salt and pepper to taste

For sauces

  • ¼ cup of sour cream

 

The best low carb taco salad recipe

To make this recipe for a healthy low carb taco salad, gather all of your ingredients in one place and let’s begin.

 

ingredients for low carb taco salad

 

In a large pot, over medium high heat, place the oil, crushed garlic and chopped onion. Cook for about five minutes until the onions become clear.

 

Next add the red pepper and continue cooking for approximately three more minutes.

 

Then add the shredded meat, and mix everything together with a wooden spoon. Cook this until the meat turns brown.

Meanwhile, mix all the condiments in a small bowl, to make a simple keto taco seasoning.

Sprinkle with the seasoning and the chopped cilantro, mix well and cook covered for 15 minutes more. Then turn off the stove and leave the meat there to keep the heat.

 

Next, you need to make the cauliflower rice.

You can make the cauliflower rice in two or three different ways,. To begin, wash and dry your head of cauliflower very well then you ensure that it is reduced to very small pieces similar to the size of rice. To do this, you either:

  1. Cut into small florets and process in the food processor to obtain pieces similar to the size of a rice.
  2. Cut the cauliflower into three or four large pieces and grate it with a kitchen grater. Discard the stems.
  3. On a cutting board, with a sharp knife, cut very thin pieces of cauliflower until the desired size is obtained.

We used a food processor for an easier process.

 

When you have the cauliflower rice, melt the butter in a pan and sauté the cauliflower until it is a little soft. Finally, sprinkle with the chopped coriander and reserve to serve.

 

Then in a small mixing bowl, mash the avocado with a fork, add the 3 tablespoons finely chopped purple onion, 1 green chili, 1 crushed garlic, One lemon’s juice and Salt and pepper to taste. Mix well then reserve.

Note: You should always add a few drops of lemon on top so that the guacamole does not turn black.

 

For the plating: Serve a generous portion of meat, next to cauliflower rice, guacamole, and sour cream. Additional you can add a bit of grated cheddar cheese, a lemon cut in a cross or a chopped chili.

keto taco salad bowl

More keto ground beef recipes

 

Low Carb Taco Salad  - Easy Ground Beef Recipe

Low Carb Taco Salad - Easy Ground Beef Recipe

Yield: 2 bowls
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This low carb taco salad is the perfect keto salad to indulge in when you want some thing healthy but also super delicious.

Ingredients

  • 500 gr. of ground beef, with at least 10% fat
  • ½ cup of red pepper, finely chopped
  • ½ cup of white onion, finely chopped
  • 2 crushed garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon cumin
  • 1 teaspoon red pepper
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • ½ teaspoon of freshly ground black pepper
  • 1 tablespoon fresh coriander, chopped
  • A medium head of cauliflower
  • 2 butter spoons
  • 2 tablespoons coriander, finely chopped
  • For the guacamole
  • ½ cup of avocado
  • 3 tablespoons finely chopped purple onion
  • 1 green chili
  • 1 crushed garlic
  • One lemon's juice
  • Salt and pepper to taste
  • ¼ cup of sour cream

Instructions

  1. In a large pot, over medium high heat, place the oil, crushed garlic and chopped onion. Cook for about five minutes until the onions become clear; add the red pepper and continue cooking for approximately three more minutes. Then add the shredded meat, and and mix everything well with a wooden spoon. Cook until the meat turns brown.

  2. Meanwhile, mix all the condiments in a small bowl, to make a keto taco seasoning. If you wish you can add a pinch of chili powder. Sprinkle the ground beef with the seasoning and the chopped cilantro, mix well and cook covered for 15 minutes more. Then turn off the stove and leave the meat there to keep the heat.

  3. You can make the cauliflower rice in two or three different ways. You can either: (1) Cut into small florets and process in the food processor to obtain pieces similar to the size of a rice. (2) Cut the cauliflower into three or four large pieces and grate it with a kitchen grater. Discard the stems. (3) On a cutting board, with a sharp knife, cut very thin pieces of cauliflower until the desired size is obtained.

  4. When you have the cauliflower rice, melt the butter in a pan and sauté the cauliflower until it is a little soft. Finally, sprinkle with the chopped coriander and reserve to serve.

  5. In a small mixing bowl, mash the avocado with a fork, add the rest of the ingredients of the guacamole. Rectify the salt and reserve. You should always add a few drops of lemon on top so that the guacamole does not turn black.

  6. For the plating: Serve a generous portion of meat, next to cauliflower rice, guacamole, and sour cream. Additional you can add a bit of grated cheddar cheese, a lemon cut in a cross or a chopped chili.

Nutrition Information:
Yield: 2 Serving Size: 1 bowl
Amount Per Serving: Calories: 265 Total Fat: 11.8g Saturated Fat: 5g Cholesterol: 118mg Sodium: 98mg Carbohydrates: 4.4g Fiber: 0.6g Sugar: 1.3g Protein: 33.3g

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