We love this low-carb, high-protein beef taco salad for its flavorful Tex-Mex ground beef and easy preparation and customization. It's a family favorite!

The key to a great ground beef taco salad is nailing the flavor of the Tex-Mex ground beef. And our quick and easy recipe delivers just that, with a hint of spice and bold, delicious flavor. Not only that, it's low in carbs, keto-friendly and high in protein.

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 usually top it with diced avocado, tomato, and salsa, which doubles as a simple dressing.

However, the best low-carb ground beef taco salad is based on 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.

Key Ingredients

A new notes on key ingredients:

• Grass-fed ground beef (90% lean): We highly recommend a lean, low-fat grass-fed beef since it's healthier, higher in protein, 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, jalapeno, 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!

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