Name: Low Carb Taco Salad Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Carb Balance Tortillas; 1 Tablespoon Oil; Pinch Salt; 1 Lb Ground Beef; 4 Tablespoons Taco Seasoning; 1/2 Cup Water; 1 Head Iceberg Lettuce - chopped; Cherry Tomatoes - halved; 1 Avocado - pitted, chopped; Black Olives - sliced; 1 Cup Shredded Cheddar Cheese; Fresh Chopped Cilantro; Dressing:; 1 Cup Sour Cream; 2 Tablespoons Salsa; 1 Tablespoon Taco Seasoning; 1 Tablespoon Dried Ranch Seasoning

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Craving Mexican food for dinner? Make this Taco Salad Bowl and enjoy Taco Tuesday. Low carb options as well.

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Easy Low Carb – Keto Taco Salad

I crave tacos on a regular basis. Tacos are one of those foods that I just could not ever give up. Luckily I don’t have to give them up and neither do you.

We are making our tacos in salad form and cutting the carbs. You’ll be amazed at how satisfying and filling these taco salads are.

Oven Baked Tortilla Strips

These baked tortilla strips really make these taco salads extra awesome. The little bits of tortilla in the salad will definitely help to cure your taco cravings. And we are using the Carb Balance tortillas to keep the carbs in check.

Ingredients Needed For Low Carb Taco Salad (screenshot for grocery list)

Carb Balance Tortillas
Oil
Salt
Ground Beef
Taco Seasoning
Lettuce
Tomato
Avocado
Black Olives
Cheddar Cheese
Cilantro
Sour Cream
Salsa
Dried Ranch Seasoning

How To Make Keto Taco Salad Bowls

Tortilla Strips:

Preheat oven to 350ºF.

Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.

Bake for 15 minutes, toss half way through.

Taco Beef:

Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.

Dressing:

Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.

Salads:

Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.

More Easy Low Carb Dinner Ideas:

Low Carb Chili – Low Carb Chicken Taco Casserole – Chicken Caesar Salad – Beef Cabbage Soup – Mediterranean Tuna Salad – Low Carb Taco Casserole

Low Carb Taco Salad Bowl

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Craving Mexican food for dinner? Make this Low Carb Taco Salad Bowl and enjoy Taco Tuesday while sticking to your low carb Keto lifestyle.

Ingredients

2 Carb Balance Tortillas
1 Tablespoon Oil
Pinch Salt
1 Lb Ground Beef
4 Tablespoons Taco Seasoning
1/2 Cup Water
1 Head Iceberg Lettuce - chopped
Cherry Tomatoes - halved
1 Avocado - pitted, chopped
Black Olives - sliced
1 Cup Shredded Cheddar Cheese
Fresh Chopped Cilantro
Dressing:
1 Cup Sour Cream
2 Tablespoons Salsa
1 Tablespoon Taco Seasoning
1 Tablespoon Dried Ranch Seasoning

Instructions

Tortilla Strips:

Preheat oven to 350ºF.

Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.

Bake for 15 minutes, toss half way through.
Taco Beef:
Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.
Dressing:
Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.
Salads:
Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.