Keto Taco Salad

This keto taco salad is one of the dinners I make when I want taco night, but without chips, beans, and rice. It has all the taco flavors you want like seasoned taco meat, cheese, salsa, and creamy toppings, just on a salad base. It’s the kind of salad that doesn’t feel like you settled.

I come back to this one because it is simple, filling, and easy to make your own. You can keep it basic or load it up with toppings like Pico de Gallo, Guacamole, and Avocado Cream Sauce. I usually make the taco meat with my Taco Seasoning. Then, add what feels right for a given day or based on what else I have on hand.

Why You’ll Want to Make This

• Easy to customize: Keep it simple or add more toppings depending on what you have on hand.
• Good for meal prep: Make the taco meat ahead, prep a few toppings, and build the salad when it’s time to eat.
• Great use for leftover taco meat: This is an easy way to turn extra taco meat into another meal, and leftovers also work well in my Breakfast Taco Bowl the next morning.

What Makes This a Keto Taco Salad

This taco salad includes seasoned taco meat, lettuce, cheese, salsa, and creamy toppings on a salad base instead of adding a fried shell, tortilla chips, beans, or rice. It has all the taco salad flavors I want, just built a little differently.

Ingredients You’ll Need

This recipe uses simple ingredients that are easy to find and easy to adjust.

For the salad base

• Romaine lettuce: Romaine has the crisp texture that works especially well in taco salad. Iceberg is another good choice.
• Ground beef taco meat: I use lean ground beef seasoned with homemade keto taco seasoning (no cornstarch or sugar added). Ground turkey or ground chicken also work well.

For the toppings

• Cheddar cheese: Sharp cheddar adds a lot of flavor, but Mexican cheese blends work too.
• Sour cream: Adds a cool, creamy finish that ties the bowl together.
• Salsa or Pico de Gallo: Pico de Gallo adds a fresh chopped texture and is a more traditional option, but your favorite salsa also works well.
• Guacamole: Makes the bowl feel more complete and adds richness. I’m using my homemade guacamole.
• Cherry tomatoes: Add freshness and a little sweetness.
• Red onion: Gives the salad bite and flavor.
• Black olives: Optional, but a great fit if you like that classic taco salad flavor.
• Fresh cilantro: Adds a bright finish.
• Lime wedges: Optional, but a squeeze at the end wakes everything up.

You can get the full list of ingredient amounts and instructions from the full recipe card at the end of the post.

How to Make Keto Taco Salad

This recipe comes together in two easy parts. First, make the taco meat. Then, build the bowls with your toppings.

Make the taco meat

Start by sautéing onion in a skillet over medium heat until it begins to soften. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the taco seasoning and continue cooking until the meat is well seasoned and flavorful.

Build the taco salad bowls

Add chopped romaine to each bowl or plate. Top with the warm taco meat, then finish with cheddar, sour cream, salsa or Pico de Gallo, guacamole, tomatoes, red onion, olives, and cilantro. Serve right away so you get the best contrast between the warm taco meat and the cold, crisp toppings.

Easy Ways to Customize It

This taco salad is easy to adjust based on what you like and what you have on hand.

• Use another protein: Ground turkey, ground chicken, Mexican Shredded Chicken, or Slow Cooker Pork Carnitas all work well here.
• Use store-bought shortcuts: Fresh guacamole and pico from the grocery store can save time and still taste great.
• Add crunch if you want it: This salad is great as-is, but you can add your favorite crunchy topping like chopped almonds, diced radishes, or cheese crisps
• Make it a keto taco bowl: Add Cilantro Lime Cauliflower Rice or Spanish Cauliflower Rice. You could also add your favorite keto chips (ex: pork rinds or nacho-cheese flavored protein chips).

Tips for the Best Taco Salad

A few small choices can make this recipe even better.

• Use crisp lettuce: Romaine and iceberg hold up best under warm meat and toppings.
• Let the taco meat cool slightly: Warm meat is great here, but giving it a minute before assembling helps keep the lettuce crisp.
• Set out toppings family-style: This makes dinner easy and lets everyone build their own bowl.
• Season the meat well: The taco meat carries a lot of the flavor, so it is worth making sure it tastes great before you build the bowls.

Storage and Leftovers

For the best texture, store the lettuce, taco meat, and toppings separately in airtight containers. That helps keep the lettuce crisp and the toppings fresh. The cooked taco meat will keep well in the fridge for 3 to 4 days. Once everything is prepped, you can build fresh bowls throughout the week.

What to Serve With Keto Taco Salad

This taco salad works well on its own, but it also fits nicely into a bigger taco night spread. Here are a few good options:

• Guacamole
• Cilantro Lime Cauliflower Rice
• Spanish Cauliflower Rice
• Pork Carnitas
• Mexican Shredded Chicken

More Taco-Inspired Recipes to Try

If this is the kind of dinner you make on repeat, these are great next recipes to try.

• Breakfast Taco Bowl
• Ground Turkey Taco Bowl
• Keto Taco Soup Recipe

Frequently Asked Questions

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!