This keto taco salad made with seasoned ground beef is an ideal weeknight dinner or a portable lunch. Omit the shredded cheese to make it dairy free; the dressing blends creamy yogurt with a bold blender salsa. This recipe is low carb, nut free, and keto-friendly.
Why this taco salad works so well
The star of this salad is the tangy, flavor-packed dressing — a simple mix of thick yogurt and a bright blender salsa. The salsa is adapted from a friend who showed that you can make authentic, impressive salsa without dicing or roasting.
- This salad is filling on its own; for extra substance, serve it alongside cauliflower rice.
- Highly customizable — swap any ingredients you don’t love.
- You’ll likely have leftover salsa, which is great as a dip or a topping for eggs.
- It’s naturally gluten free, low carb, and keto. Make it dairy free by skipping the cheese and using a dairy-free yogurt.
Ingredients
Salad:
- Ground beef
- Romaine lettuce (hearts)
- Cherry or grape tomatoes
- Shredded cheese (omit for dairy-free)
- Fresh cilantro
- Green onions
- Avocado
Dressing: equal parts Greek yogurt (or dairy-free yogurt) and blender salsa.
Blender salsa:
- Roma tomatoes
- White onion
- Cilantro
- Jalapeños (adjust for heat)
- Garlic
- Dried oregano
- Kosher salt and black pepper
- Avocado oil
How to make keto taco salad with ground beef
Prep the salsa: In a high-speed blender combine roma tomatoes, white onion, cilantro, garlic, and jalapeños. Blend on high until completely smooth.
Cook the salsa: Warm avocado oil in a medium saucepan over medium heat. Carefully pour the blended mixture into the pan while stirring. Add kosher salt, dried oregano, and black pepper.
Simmer over medium heat, stirring frequently, for about 15 minutes. The salsa will darken as it cooks. Taste and adjust salt or pepper as needed. Let cool, then transfer to an airtight container. Refrigerate leftovers for up to 10 days.
Season the beef: In a small bowl combine chili powder, paprika, cumin, oregano, kosher salt, and black pepper. Heat a large sauté pan over medium-high for 2 minutes, add oil and heat another minute.
Cook the beef: Add ground beef and the spice mix to the pan. Sauté 5–7 minutes, stirring and breaking up the meat, until no pink remains. Add lime juice about halfway through cooking for brightness.
Make the dressing: In a small bowl whisk together equal parts cooled blender salsa and Greek or dairy-free yogurt. Taste and add more salsa or yogurt until you reach your preferred consistency.
Assemble the salad: In a large bowl toss chopped romaine, halved cherry tomatoes, and shredded cheese (if using). Top with the cooked seasoned beef and drizzle with the salsa-yogurt dressing. Finish with sliced or cubed avocado, thinly sliced green onions, and chopped cilantro. Season with kosher salt and black pepper to taste.
This blender salsa is versatile — serve it with chips, use it as a dip, or spoon it over eggs for breakfast.
More keto recipes you’ll love
Antipasti Low Carb Pizza
Keto Beef and Broccoli
Spanish Cauliflower Rice
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Cauliflower Crust Green Pizza
The Best Greek Chicken Salad
Keto Taco Salad with Ground Beef
The Movement Menu
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20 mins
20 mins
Main Course, Salad
American, Mexican
6
545 kcal
Ingredients
Blender Salsa
- 6 Roma tomatoes, quartered
- ½ medium white onion, quartered
- Large handful cilantro
- 2 jalapeños, halved (de-seed if sensitive to heat)
- 4–6 garlic cloves
- ¼ cup avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Ground Beef
- 1 tablespoon avocado oil (or ghee)
- 1½ pounds ground beef (grass-fed optional)
- 4 garlic cloves, minced
- 1½ tablespoons chili powder
- 1½ teaspoons paprika
- 1½ teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- 1½ tablespoons lime juice
Salad
- 3 romaine hearts, chopped
- ½ cup Greek yogurt or dairy-free yogurt
- ½ cup blender salsa
- ¼ cup green onions, thinly sliced
- ¾ cup shredded cheese (optional)
- 1 cup cherry or grape tomatoes, halved
- 2 medium avocados, sliced or cubed
- Handful fresh cilantro, roughly chopped
- Kosher salt and black pepper, to taste
Instructions
- Prep salsa: Blend tomatoes, onion, cilantro, garlic, and jalapeños on high until smooth.
- Cook salsa: Warm avocado oil in a medium saucepan, add the blended mixture, then stir in salt, oregano, and pepper.
- Simmer, stirring frequently, for 15 minutes until the salsa darkens. Cool and store in an airtight container.
- Season beef: Mix the spices. Heat a large sauté pan and add oil.
- Cook beef: Add ground beef and spices, sauté 5–7 minutes until fully cooked, stirring in lime juice halfway through.
- Make dressing: Whisk equal parts salsa and yogurt together; adjust to taste.
- Toss salad: Combine romaine, tomatoes, and cheese. Top with cooked beef, drizzle dressing, then add avocado, green onions, and cilantro. Season to taste.
Notes
- Remove seeds from jalapeños to reduce heat.
- Ground chicken, pork, or turkey can be used instead of beef.
- Adjust the amount of salsa-yogurt dressing to your preference — start with ½ cup of each and add more if desired.
Nutrition
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