Taco Salad

So who doesn’t love Taco Tuesday?? I came across this great recipe to make a ketogenic taco salad and it is AWESOME!! It’s super easy to make on those busy nights after working all day. The great thing is – you can tweak it to include ingredients you like and take away what you don’t.

This can be paired with Utz Pork Rinds, Original Flavor , salsa and/or Dry Riced Cauliflower to keep it Keto friendly. Add a keto dessert to meet your macros. Who’s ready for tacos??

Ready in 30 minutes
Serves 4
520 calories per serving
4 net carbs, 60 grams protein, 28 grams fat

• 2 lbs. lean Ground Beef
• 2 Tbsp Chili powder McCormick Dark Chili Powder
• 1 Tbsp Cumin McCormick Ground Cumin
• 1 Tbsp Sea Salt McCormick Sea Salt
• 1/2 Tbsp Black Pepper McCormick Black Peppercorn Grinder
• 1/2 Tbsp Paprika McCormick Paprika
• 1 tsp Dried Oregano McCormick Oregano Leaves
• 1 tsp Garlic Powder McCormick Garlic Powder
• 1/2 tsp Onion Powder McCormick Onion Powder, No MSG Added
• 1 medium Tomato
• 1/2 cup chopped onion
• 8 cups chopped Romaine Lettuce
• 1 – 14.5 oz can Black Olives
• Sour Cream
• Salsa

1. Cook ground beef until brown.
2. Drain excess fat.
3. Add all spices with 1/4 cup water, simmer for 5 minutes.
4. Chop tomato, onion and lettuce.
5. In serving bowls, top lettuce with ground beef, olives, onion & tomato. Add sour cream and salsa.
6. Enjoy!!

For me tacos aren’t tacos without the shredded cheese so I add a little on top. Leave a comment below if you give this a try, let me know any additions you have.