Keto Taco Salad Bowl Recipe

About this recipe

A delicious and satisfying keto-friendly taco salad packed with fresh vegetables, seasoned ground beef, and crunchy low-carb tortilla chips. Perfect for a quick and healthy dinner solution.

Ingredients

• 200 g D'Lecta 100% Cheddar Cheese Slices
• 120 g Avocado - Tanzania
• 125 g Red Bell Pepper
• 670 g Abbie'S (In Brine) Sliced Jalapeno
• 100 g Romaine Lettuce

Instructions

1. 1. In a large skillet, cook 500 g of ground beef over medium heat until browned and fully cooked, about 8-10 minutes. Drain any excess fat and set aside.
2. 2. In a large bowl, combine 4 cups of chopped romaine lettuce, 1 diced red bell pepper, and 1/2 cup of diced red onion.
3. 3. Add 1/2 cup of shredded cheddar cheese to the bowl and mix well.
4. 4. Stir in 1/4 cup of green taco sauce and 1/4 cup of sugar-free thousand island dressing. Mix thoroughly to coat the vegetables evenly.
5. 5. Add the cooked ground beef, 1/4 cup of sliced jalapeno, and 1 diced avocado to the salad. Toss gently to combine.
6. 6. Take 1 cup of crushed low-carb tortilla chips and sprinkle them over the salad. Mix lightly to distribute the crunch.
7. 7. Adjust the amount of dressing if needed to ensure the salad is well-coated but not overly wet.
8. 8. Serve immediately in individual bowls for a fresh and flavorful keto dinner.