This low carb taco salad is a healthy, flavorful meal that comes together in under 30 minutes. It’s full of smoky southwest flavors and makes a great option for quick weeknight dinners or meal prep.
I hadn’t had a classic taco salad with ground beef in a while, and this version really hit the spot. I omitted tortilla chips to keep it low-carb, but the salad still has plenty of crunch from the romaine and onions.
The dressing is a simple mix of sour cream, adobo sauce from canned chipotle chiles, and fresh lime juice. The chipotle adds a smoky, slightly spicy depth that pairs perfectly with the seasoned beef.
What’s in this taco salad?
This straightforward recipe uses wholesome ingredients you likely already enjoy:
- Romaine lettuce, torn into bite-sized pieces
- Extra-lean ground beef, browned with spices
- Grape or cherry tomatoes, halved
- Red onion, chopped
- Shredded cheese — a Mexican blend works well, or use cheddar
- Avocado, chopped
- A creamy chipotle dressing based on sour cream and adobo sauce
- A homemade spice blend (or store-bought taco seasoning if you prefer)
Leaving out tortilla chips and beans keeps the salad lower in carbs without sacrificing flavor or texture.
How to keep taco salad low-carb
To make a low-carb taco salad, simply omit the high-carb additions like tortilla chips and beans. The combination of crisp romaine and onions gives satisfying crunch, while avocado adds creaminess and healthy fats.
For seasoning, I use a small mix of spices (cumin, smoked paprika, chili powder, and garlic powder) to flavor the beef. If you’re short on time, a pre-made taco seasoning mix works fine.
I hope you enjoy this low-carb ground beef taco salad — it’s one of my favorite easy comfort meals packed with real-food ingredients.
Questions? Ask in the comments below.
Low-Carb Taco Salad Recipe
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Ingredients
- 1/2 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 medium red onion chopped
- 1/2 cup Mexican shredded cheese blend
- 1 avocado chopped
- 1 cup little tomatoes (grape, cherry, etc.) halved
- 1 small head romaine lettuce torn into bite-size pieces
Dressing:
- 3/4 cup sour cream
- 1 tablespoon adobo sauce
- 1 teaspoon lime juice
- Salt & pepper to taste
Instructions
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Heat the olive oil in a skillet over medium-high heat. Add the ground beef and the spices, breaking the meat into small pieces as it cooks. Cook about 7 minutes, or until the beef is cooked through.
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While the beef cooks, prepare the lettuce, tomatoes, onion, avocado, and cheese in a large salad bowl.
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Whisk the sour cream, adobo sauce, lime juice, and salt and pepper together in a small bowl until smooth.
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Top the salad with the cooked beef, drizzle with dressing, and toss to combine. Serve immediately.
Notes
- Adobo sauce comes from cans of chipotle chiles in adobo. It adds smoky heat and flavor to the dressing—start with 1 tablespoon and increase to taste. For more heat, chop in a chipotle pepper or two.
- If you prefer convenience, substitute a store-bought taco seasoning for the individual spices.
- Nutritional information is an estimate and provided for convenience only.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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