Low Carb Beef Taco Salad Recipe in 20 Minutes

We love this keto and low-carb beef taco salad since the Tex-Mex ground beef is addictingly delicious and the salad is easy to make and customize. It's a family favorite that's in regular rotation at our house!

The most important part of a low-carb taco salad is getting the ground beef to taste just right. We believe our quick, keto-friendly recipe for taco salad ground beef achieves that since it's a little spicy and packed full of flavor.

For the salad, we recommend using chopped romaine or iceberg lettuce (whichever you prefer). The only other ingredient that's essential is grated cheddar cheese. After that, it's all up to you. We typically top with diced avocado and tomato, salsa, and sour cream.

The best low-carb taco salad is based on your personal preferences. Some like to include jalapeños, onions, or cilantro — we don't think there are any wrong choices as long as you love it (and it's not too high in carbs!). Below we've listed various toppings along with their carb counts, so it's easier for you to build your own taco salad.

With all the different toppings, you don't really need a salad dressing. But, if you think salad dressing is a must, a nice avocado dressing works well.

Key Ingredients

A new notes on key ingredients:

• Grass-fed ground beef (90% lean): You can purchase less lean meat if you prefer. We highly recommend grass-fed beef since it's healthier, more nutrient dense, and lower in fat.
• Rao's Arrabbiata Sauce: A secret ingredient that adds a rich, deep flavor to the ground beef. You can use another low-carb arrabbiata sauce if you prefer (just be sure no sugar is added), but we believe Rao's is one of the best low-carb sauces out there (in terms of taste and clean ingredients).
• Chicken broth: You can use beef or chicken broth, whichever you have on hand.
• Chili powder and cumin: Two key seasonings for creating a Tex-Mex style of ground beef.
• Iceberg or romaine lettuce: Either type of lettuce works in this recipe, although we prefer iceberg for the crunch. In terms of carbs, iceberg lettuce has 2 grams of net carbs for two cups and romaine lettuce has 1 gram of net carbs per two cups.
• Grated cheddar cheese: We love grated cheddar cheese in this taco salad, but you can use Mexican-style shredded cheese, cotija, or another type if you like.

How to Make

STEP 1: Season beef with salt and pepper. In a large skillet over medium heat, cook beef, while breaking into crumbles, until no longer pink, roughly 7 or 8 minutes. Drain fat and return to heat.

STEP 2: Stir in chili powder and cumin.

STEP 3: Add arrabbiata sauce and chicken broth and reduce heat and simmer, uncovered, until thickened, roughly 5 or so minutes. Stir occasionally. Add salt and pepper to taste.

STEP 4: In separate bowls, put 4 ounces chopped romaine or iceberg lettuce, 4 ounces ground beef taco and ¼ cup grated cheddar cheese. Add other toppings as desired (such as diced avocado, diced tomato, sour cream, salsa, etc.). Serve immediately.

Optional Low Carb Toppings and Carb Amounts

Here is a list of optional low-carb toppings and their carb amounts:

• ¼ medium Roma tomato, diced: 0.4g net (0.6g total)
• 2 tablespoons salsa: 1g net (2g total)
• ½ avocado, diced: 4g net (17g total)
• 1 tablespoon sour cream: 0.65g net (0.65g total)
• ¼ cup jalapenos: .8g (1.5g total)

How to Store

Store the ground beef separate from the other salad ingredients. Store the ground beef in a closed container in the fridge for up to three days.

Related Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!