Ingredients:
For the Taco Beef:
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
For the Salad:
6 cups chopped romaine lettuce (or any leafy greens you prefer)
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup shredded cheddar cheese
1/4 cup sliced black olives
2 green onions, sliced
For the Keto Dressing:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon chili powder
Salt and pepper, to taste
Instructions:
Cook the Taco Beef:
Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon.
Add the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until the beef is browned and cooked through. Drain any excess fat and set aside to cool slightly.
Prepare the Salad Base:
In a large salad bowl, arrange the chopped romaine lettuce as the base.
Assemble the Salad:
Top the lettuce with the cooked taco beef, diced avocado, cherry tomatoes, shredded cheese, black olives, and green onions. Distribute the ingredients evenly over the lettuce.
Make the Keto Dressing:
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Serve:
Drizzle the keto dressing over the salad just before serving. Toss everything together to ensure the salad is evenly coated with the dressing.
Enjoy:
Serve your Keto Beef Taco Salad immediately, garnished with additional lime wedges or cilantro if desired.