Low-Carb Taco Salad

Low-Carb Taco Salad
Low-Carb Taco Salad. Renee Comet/Stockfood Creative/Getty Images
Total Time 1,800 min
Prep 1,800 min, Cook 0 min
Yield 5 Servings

If you leave out the tortilla chips or shell, taco salad is naturally low in carbs. This version is very easy to throw together when you don't feel like cooking, especially if you have the meat prepared ahead of time, or have it leftover from another meal such as Ropa Vieja. We like to "dress" the salad individually with the sour cream and salsa, but if you like more dressing, either a low-carb ranch type or a lemon and olive oil dressing works well.

Ingredients

  • 1 pound ground beef
  • 8 green onions, chopped, white and green parts separated into two piles
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 1 head romaine lettuce, chopped
  • 1 medium tomato, chopped
  • 1 avocado, diced (Haas has the least carb)
  • small can (4 oz) chopped or sliced ripe olives (optional)
  • 1 1/2 cups grated cheese - cheddar, Monterey Jack, or a combination
  • 1/2 cup sour cream
  • 1/2 cup salsa

Preparation

Cook beef in skillet with chili powder, white part of onions, and salt and pepper. You can put in the salad warm or chilled, as you prefer.

Mix together the lettuce, tomato, avocado, green onion, and olives. At this point you can add the meat and cheese and toss it together, or put it on top of each individual serving. Top with salsa and sour cream.

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