Keto Taco Salad

Chef’s Note

“A keto-ized version of thekitchn’s turkey taco salad.Subbing beef for turkey and removing the beans.It runs a little high on the protein side, but low net carbs.Serve with shredded cheese, sour cream, sliced black olives, and hot sauce.Tortilla chips for those not counting carbs.Leftovers reheat well.”








  • 1 tablespoonbacon fat
  • 1 cupred bell pepper, seeded and diced (1 medium)
  • 1 tablespoonjalapeno, seeded and minced (1 small)
  • 1 lbground beef, 80% lean
  • 1 largegarlic clove, minced
  • 1 tablespoonchili powder
  • 2 teaspoonsground cumin
  • 34 teaspoonkosher salt, plus more to taste
  • 12 teaspoondried chipotle powder (to taste)
  • 14 teaspoonsmoked paprika
  • 1 tablespoonred wine vinegar
  • black pepper
  • 12 ouncesromaine lettuce (2 medium heads)
  • 4 tablespoonsred wine vinegar
  • 4 tablespoonsolive oil
  • Directions

  • Melt bacon fat in a medium saute pan or #8 cast iron.Add red bell pepper and jalapeno, saute until starting to soften, about 3 minutes.
  • Add ground beef, garlic, and powdered spices.Cook until beef is browned and most of the liquid is evaporated.Stir in 1 tbsp of red wine vinegar and remove from heat.Season to taste with salt and pepper.
  • Toss the romaine lettuce in the remaining 4 tbsp vinegar and 4 tbsp olive oil.
  • Portion the beef mixture over the lettuce.Serve & pass garnishes on the side.
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