Low Carb Taco Salad Bowl
Craving Mexican food for dinner? Make this Taco Salad Bowl and enjoy Taco Tuesday. Low carb options as well.
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Table of Contents
Easy Low Carb – Keto Taco Salad
I crave tacos on a regular basis. Tacos are one of those foods that I just could not ever give up. Luckily I don’t have to give them up and neither do you.
We are making our tacos in salad form and cutting the carbs. You’ll be amazed at how satisfying and filling these taco salads are.
Oven Baked Tortilla Strips
These baked tortilla strips really make these taco salads extra awesome. The little bits of tortilla in the salad will definitely help to cure your taco cravings. And we are using the Carb Balance tortillas to keep the carbs in check.
Ingredients Needed For Low Carb Taco Salad (screenshot for grocery list)
- Carb Balance Tortillas
- Oil
- Salt
- Ground Beef
- Taco Seasoning
- Lettuce
- Tomato
- Avocado
- Black Olives
- Cheddar Cheese
- Cilantro
- Sour Cream
- Salsa
- Dried Ranch Seasoning
How To Make Keto Taco Salad Bowls
Tortilla Strips:
Preheat oven to 350ºF.
Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.
Bake for 15 minutes, toss half way through.
Taco Beef:
Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.
Dressing:
Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.
Salads:
Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.
More Easy Low Carb Dinner Ideas:
Low Carb Chili – Low Carb Chicken Taco Casserole – Chicken Caesar Salad – Beef Cabbage Soup – Mediterranean Tuna Salad – Low Carb Taco Casserole
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Low Carb Taco Salad Bowl
Equipment
Ingredients
- 2 Carb Balance Tortillas
- 1 Tablespoon Oil
- Pinch Salt
- 1 Lb Ground Beef
- 4 Tablespoons Taco Seasoning
- 1/2 Cup Water
- 1 Head Iceberg Lettuce - chopped
- Cherry Tomatoes - halved
- 1 Avocado - pitted chopped
- Black Olives - sliced
- 1 Cup Shredded Cheddar Cheese
- Fresh Chopped Cilantro
- Dressing:
- 1 Cup Sour Cream
- 2 Tablespoons Salsa
- 1 Tablespoon Taco Seasoning
- 1 Tablespoon Dried Ranch Seasoning
Instructions
Tortilla Strips:
- Preheat oven to 350ºF.
- Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.
- Bake for 15 minutes, toss half way through.
Taco Beef:
Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.
Dressing:
Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.
Salads:
Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Your salad looks amazing! They are a go-to comfort meal for me really. This salad looks totally solid!