Keto Taco Salad
Servings: 6
Calories: 649kcal
Ingredients
- 2 lbs ground beef
- 2 packets Taco seasoning
- 1 cups guacamole
- 1 cups sour cream
- 1.5 cups iceberg lettuce shredded
- 1.5 cups mexican cheese shredded
- .5 cup enchilada sauce
- .75 cup pico de gallo
Instructions
- Brown the ground beef in a pan. (You don't need to pre-grease, the meat will provide plenty of grease for you.)
- Once browned, drain the grease out into a can. (Pro-tip, save it in the fridge for use in other dishes)
- Mix in the taco seasoning. Make sure it gets evenly mixed, so be careful not to dump it all in one spot.
- Portion the meat into bowls, refrigerating or freezing what you're not going to use immediately.
- Add the lettuce, guac, sour cream, pico de gallo, and shredded mexican mix cheese into the bowls with the meat on them. Drizzle a little enchilada sauce over the top.
Notes
Tip: Store the leftover enchilada sauce in ice cube trays and freeze it. When you're ready to reheat the meat to make another bowl, you can just pop out an ice-cube of the sauce.
Nutrition
Calories: 649kcal | Carbohydrates: 12g | Protein: 35g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 154mg | Sodium: 731mg | Potassium: 714mg | Fiber: 3g | Sugar: 6g | Vitamin A: 872IU | Vitamin C: 7mg | Calcium: 262mg | Iron: 4mg | Net Carbs: 9g