Easy Keto Taco Salad Bowl for 2 Recipe

Background and History

The taco salad bowl combines the beloved flavors of Tex-Mex cuisine with a healthy twist, making it a popular choice for those following a keto or low-carb lifestyle. Originating in the United States, this dish became a favorite in the 20th century for its versatility and delicious taste, offering a satisfying meal packed with protein and fresh vegetables.

Serves: 2 Preparation Time: 15 minutes Cooking Time: 10 minutes

Ingredients

• 250g ground beef
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup shredded cheddar cheese
• 1/4 cup sliced avocado
• 2 tablespoons sour cream
• 2 tablespoons salsa
• Optional garnishes: sliced jalapeños, chopped cilantro, lime wedges

Instructions

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Season the beef with chili powder, cumin, paprika, salt, and pepper. Stir well to combine.

Remove the skillet from heat and set aside.

Divide the mixed salad greens between two bowls.

Top the greens with cooked ground beef, cherry tomatoes, diced red onion, shredded cheddar cheese, and sliced avocado.

Drizzle each bowl with 1 tablespoon of sour cream and 1 tablespoon of salsa.

Garnish with optional toppings like sliced jalapeños, chopped cilantro, and lime wedges if desired.

Nutrition Facts (per serving):

• Calories: 450
• Protein: 25g
• Carbohydrates: 9g
• Fiber: 4g
• Fat: 35g
• Sugar: 3g
• Sodium: 400mg

Notes

Customize your taco salad bowl with your favorite low-carb toppings such as olives, bell peppers, or diced avocado.

To make this dish dairy-free, omit the cheese and sour cream, or use dairy-free alternatives.

For a vegetarian option, substitute the ground beef with cooked and seasoned tofu or your favorite meat alternative.

Leftover taco salad can be stored in an airtight container in the refrigerator for up to 2 days. Store the dressing separately and add it just before serving to prevent the salad from becoming soggy.

Allergy Warning

This recipe contains dairy (from cheese and sour cream). If you have allergies to dairy products, please omit or substitute with dairy-free alternatives