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Keto Taco Salad Bowls

Keto Taco Salad Bowls

Keto taco salad bowls with 5g net carbs and seasoned ground beef. Loaded with avocado, cheese, and lime crema.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85/15
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 large avocado diced
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream full fat
  • 2 tbsp lime juice
  • 1/4 cup red onion finely diced
  • 2 tbsp fresh cilantro chopped
  • salt and pepper to taste

Method
 

  1. **Brown.** Cook ground beef in a skillet over medium high heat for 6 to 8 minutes, breaking it up.
  2. **Season.** Add chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Cook 2 more minutes until fragrant.
  3. **Lime crema.** Whisk sour cream, lime juice, a pinch of cumin, salt, and a splash of water.
  4. **Base.** Divide chopped romaine into 4 bowls.
  5. **Assemble.** Top with taco beef, tomatoes, avocado, cheddar, red onion, and cilantro.
  6. **Finish.** Drizzle with lime crema. Serve immediately.

Notes

Use 85/15 ground beef for the right balance of flavor and keto fat macros. Make your own taco seasoning to avoid sneaky carbs in packets. Store components separately in the fridge for up to 4 days to keep textures right.