Ingredients
- 2 tablespoons olive oil
- ½ cup onion (diced)
- 2 garlic cloves (minced)
- 1 green bell pepper (diced)
- 1 jalapeño pepper (diced)
- 6 oz tomatoes (diced, divideed)
- 1 pound ground beef
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 avocado (diced)
- ½ cup shredded sharp cheddar cheese
- ¼ cup sour cream
- 1 cup fresh cilantro (chopped)
Nutrition Info Per Serving
Serving Size
1¼ cup
Carbohydrates
8
g
Protein
31
g
Fat
33
g
Calories
449
Taco Salad. At its best, it is a heck of a lot more than just a bunch of broken-up tacos. And at its worst? It's a bunch of broken up tacos that still manages to be pretty dang satisfying. That's why we crafted this Keto Taco Salad recipe that is perfect for people who are going low carb, whether that's because they are on a diet, because they are trying to improve their metabolic health, or just because they want something a little healthier to eat on taco night. No matter who you are, this easy-to-make keto taco salad packs a punch with bold flavors, fresh ingredients, and the perfect blend of spices.
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the onion and garlic
- Add the bell pepper, jalapeno pepper, and half of the diced tomatoes to the skillet.
- Cook for 3-4 more minutes.
- Transfer the mixture to a large bowl and set aside.
- Reserve any liquid left in the skillet and place back on the burner.
- Add the ground beef to the skillet.
- Cook for 8-10 mins, breaking up the meat, until browned.
- Add in seasonings and stir to combine.
- Transfer the beef to the large bowl with the onion and pepper mixture.
- Toss to combine
- Gently stir in the avocado being careful not to overmix.
- Plate each serving of taco salad on top of green (if desired)