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Taco Salad

  • 1 lb ground beef
  • homemade taco seasoning (or store-bought if preferred)
  • ½ cup beef broth
  • 1 large head romaine lettuce (approx. 6 cups washed and chopped)
  • 4 oz sharp cheddar cheese
  • 4 oz white cheddar cheese
  • 1/2 avocado sliced
  • ¼ cup red onion
  • ¾ cup grape tomatoes (halved)
  • ¼ cup bell pepper chopped
  • Freshly chopped cilantro *garnish
  • Jalapenos, sliced *optional

Creamy Taco Dressing

  • ½ cup chunky salsa
  • ½ cup ranch dressing
  • 1 tsp freshly squeezed lime juice.


  • In a medium skillet, brown ground beef. Drain out any liquids.
  • Add the taco seasoning to the browned ground beef along with ½ cup of beef broth and simmer over medium-high heat for 5 minutes or until the liquid is reduced and the meat mixture thickens.
  • You can use my homemade keto taco seasoning instead of store-bought.
  • While it is simmering, wash and dry your lettuce, then chop into bite-sized pieces and place in a large bowl.
  • Top your lettuce with the taco meat mixture, shredded cheese, then the rest of the toppings (except the avocado).
  • In a small bowl, combine the salsa, ranch dressing, and fresh lime juice until thoroughly combined.
  • Drizzle ¼ of the dressing back and forth on the top of the taco salad reserving the rest for individual servings.
  • Garnish with sliced jalapenos, sliced avocado, and chopped fresh cilantro.

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