This Keto Taco Salad is what to make when you are short on time or long on things you would rather do than cook! My 4-Ingredient Tex Mex Dressing takes things to the next level. The whole meal takes less than 25 minutes to make and keeps perfectly for lunch all week. This is a go-to recipe that you'll want to make time and again.

Overhead photo of a Keto Taco Salad surrounded by cilantro, tomatoes, and avocado.

This keto taco salad is so simple to make and packs all the flavors of tacos into a delicious bowl. With crispy romaine, cheese, grape tomatoes, and perfectly seasoned meat all topped off with cilantro and my 4-Ingredient Tex Mex Dressing, this is one of those easy dishes you will find yourself making regularly.

If time is short, feel free to use any dressing you like. Just make sure it is a good one…because life is too short for salads with bad dressings. A simple ranch dressing would be good here, and you can typically find keto and low-carb-friendly options at the grocery store.

If you want to get fancy, make some cheese crisps for that extra crunch factor. Or add some olives for an extra salty kick. You can even top it with a dollop of sour cream. Like my keto taco skillet, this is one of those no-fuss dishes that is easy to get creative with.

Ingredient Notes

Photo of prep bowls with lettuce, ground beef, tomatoes, taco seasoning, avocado, and tex mex dressing.

I used yellow onion here, but any onion you have on hand will work. For the beef, I like 80/20 since it gives the best flavor. Homemade taco seasoning is my preference so you can control the ingredients, but store-bought works too if you check the label.

Tomatoes are optional—feel free to leave them out if you’re trying to keep the carbs lower.

I usually top this with my Tex Mex Dressing, but salsa and sour cream are great simple options too.

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Kitchen Tools To Make This Recipe:

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How to Make Keto Taco Salad

Start by heating your skillet to medium-high.

Spray it with oil and then add the onion. Cook until tender.

Photo of ground beef that has been browned with taco seasoning on top of it.

Add the taco meat and cook until browned. If you have extra oil in the skillet, drain it off before adding the taco seasoning and broth.

Cook until incorporated and then remove from heat.

You can mix everything in a large bowl or divide the lettuce between serving bowls and top with the seasoned beef and remaining ingredients.

Toss with dressing and enjoy!

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Square overhead photo of a keto taco salad surrounded by tomato, avocado, and cilantro.

Print Recipe

5 from 9 votes

Keto Taco Salad with Tex Mex Dressing

This Keto Taco Salad is a simple dinner that works perfectly to take to lunch the next day. With just 2 net carbs per serving, this is going to become a regular in your rotation.

Prep Time10

Cook Time12

Total Time22

Course: Main

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: spicy

Servings:

Calories: 333kcal

Author: Wendy Polisi

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Ingredients

¼ cup diced onion
1 pound ground beef
2 tablespoons taco seasoning check labels to avoid sugar; I prefer to make my own
2 tablespoons beef broth or water
8 ounces romaine lettuce
1 avocado diced
4 ounces cheddar cheese shredded
¼ cup grape tomatoes quartered
¼ cup fresh cilantro chopped
Tex Mex Dressing for serving

US Customary - Metric

Instructions

Gather your ingredients and spray a skillet with oil and heat over medium-high heat.
Add onion, and cook for 5 minutes.
Add ground beef and cook, stirring frequently, until cooked through and browned. (About 5 minutes.)
Drain off any grease and stir in water and taco seasoning.
Cook for 2 more minutes, until the seasoning is well incorporated and the water has evaporated.
Remove from heat.
Divide the lettuce among the plates.
Top with beef, avocado, cheese, tomatoes, and cilantro.
Drizzle with dressing and serve

Notes

Meal Prep Magic

You can keep all of the prepped ingredients except for the avocado and dressing for two days covered in the refrigerator.

To keep them any longer, I recommend storing the ingredients in divided containers or separately. Otherwise, the moisture from other ingredients will start to make your lettuce soggy. Add avocado and dressing just before serving.

Nutrition