Discard the taco shell to create this low-carb Keto Taco Salad recipe that works as both a lunch or dinner main course. On a bed of crisp, cool romaine lettuce, pile up the taco-seasoned ground beef, salsa, avocado, shredded Mexican cheese blend, and rich sour cream.
Instead of using a taco shell, this recipe called for a bed of crisp romaine lettuce as the base. I piled on the flavorful taco-seasoned ground beef, tangy salsa, creamy avocado, shredded Mexican cheese blend, and a dollop of rich sour cream. The combination of textures and flavors was absolutely delightful.
To make this Keto Taco Salad, I started by cooking the ground beef in a skillet until it was browned and cooked through. Then, I seasoned it with a blend of taco spices, including chili powder, cumin, paprika, garlic powder, and onion powder. The aroma that filled the kitchen was irresistible.
Once the ground beef was seasoned, I assembled the salad. I washed and chopped fresh romaine lettuce, creating a bed of crisp greens. On top of the lettuce, I added the taco-seasoned ground beef, spoonfuls of salsa for a zesty kick, slices of creamy avocado for a cool and creamy element, and a generous sprinkle of shredded Mexican cheese blend for that classic cheesy flavor. A dollop of sour cream added a rich and tangy finish.
The result was a satisfying and flavorful taco salad that was both filling and nutritious. The absence of a traditional taco shell didn’t take away from the enjoyment of the dish. In fact, the crisp romaine lettuce provided a refreshing and light base that allowed the other ingredients to shine.