Keto Taco Salad

Everyday Meals

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.”

READY IN:

40mins

SERVES:

4

UNITS:

US

IngredientsNutrition

  • 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
  • 3⁄4 teaspoonkosher salt, plus more to taste
  • 1⁄2 teaspoondried chipotle powder (to taste)
  • 1⁄4 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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