Keto Taco Bowl

4.5 from 6 votes
A red circle with the letters FFA red circle with the letters GF

This post may contain affiliate links. Read my disclosure policy.

This Ground Beef Taco Salad is filled with fresh greens, colorful veggies, hearty seasoned taco meat, cheese, and sour cream for a fast and flexible family dinner. Made just the way I describe, it’s a simple low carb meal, but the best part is that everyone can customize their keto taco bowl just the way they like!

A fork dug into a taco bowl with lettuce, ground beef taco meat and lots of fixings.

Why You’ll Love This Ground Beef Taco Salad

  • Cuisine Inspiration: Mexican
  • Primary Cooking Method: Stove or Instant Pot
  • Dietary Info: Gluten-free, Dairy-free option
  • Skill Level: Easy

I just think taco salads are the perfect food! Well, to be fair, I like pretty much everything that has the word “taco” in it. Taco soup, taco bowls, taco skillet – you name it. These taco bowls are nice and salad-y, which helps to keep things keto-friendly! But if you aren’t avoiding grains, feel free to add those, too!

My family loves to have a big taco salad bar night, and here’s why you will too…

  • Quick and convenient. Double up your taco meat on Taco Tuesday. Then you’ll have enough leftovers to meal prep for lunches or to have an easy meal on another busy night.
  • So versatile. One really nice thing about serving taco bowls is that they’re easy to customize. You can set out whatever toppings you have on hand, and everyone can mix and match.
  • Easy to modify. These could be adjusted to suit any dietary restriction. In fact, it’s easy to make a vegan version, a dairy-free version, a paleo version, or whatever you need. See some ideas further down!
A closeup of the end of the fork sticking out of the side of a big salad bowl.

Taco Bowl Ingredients

These ingredients make one nicely-sized taco bowl. If you’d like to make more, just double, triple, or quadruple the ingredients. It’s very flexible! This is just a brief overview – you’ll find the full quantities in the recipe card further down in the post.

  • Lettuce: I like to use Romaine lettuce; it’s got a lovely color and robust texture. But you can use any greens you like! 
  • Taco Meat: I use my cooked Instant Pot Ground Beef Taco Meat which so easy to make and store. But you can use your favorite recipe or seasoning packet (just be sure it’s gluten free if needed).
  • Cherry Tomatoes: You can substitute grape, Roma, plum, or even chopped beefsteak tomatoes.
  • Red Onion: Finely minced. You can omit this if raw onion isn’t your thing!
  • Avocado: Half an avocado adds a creamy contrast and lots of healthy fat to this hearty bowl.
  • Cheese: I like to use shredded cheddar, but pepper jack adds a spicy kick. And vegan cheese can be used.
  • Sour Cream: Or go more authentic with Mexican crema. You can also skip it to make it dairy-free.
  • Salsa: I’m always on the lookout for added sugar, and salsa is definitely a place where it crops up. For this recipe, you’ll need a tablespoon of no-sugar-added salsa if you want to keep it truly keto-friendly.
  • Jalapeño: Feel free to omit this if it’s to much spice.
  • Cilantro: This is optional, but it adds a fresh flavor that really wakes up the dish.
  • Lime Wedges: To squeeze over the top of the salad. Yum!
Bowls of ingredients and toppings for a taco salad with text labels, including Lettuce, Ground Beef, Shredded Cheese, Avocado, Red Onion, and more.

What Kind of Dressing to Add

Just like this, it’s a keto taco bowl. If you’d like to turn it into a ground beef taco salad, you might find you want to add some dressing instead of just the taco toppings. Here are some ideas…

Taco Salad Dressings

How to Assemble Your Taco Salad

Assembling your taco bowl is as easy as falling off a log. You can basically do it any way you’d like! I generally line my bowl with lettuce so the toppings sit on top instead of getting lost underneath. Here’s a quick rundown, but you can find the full instructions in the recipe card.

  • Start with Lettuce: Add the two cups of lettuce to the bottom of a shallow, generously-sized bowl.
  • Add Meat, Veggies & Cheese: Arrange the taco meat, tomato, red onion, avocado and cheddar on top of the lettuce.
  • Add Remaining Toppings: Dollop the sour cream and salsa on top. Garnish with the jalapeño slices and fresh cilantro. Give it a drizzle of salad dressing, if you like. I gave some suggestions above.
  • Enjoy! Serve with the lime wedges, to squeeze on top.
A birds-eye view of a ground beef taco salad with a fork in it and some of the toppings scattered on the countertop.

More Taco Salad Topping Ideas and Variations

What else could you add to these delicious taco bowls? Tons of things! There are so many ways to customize this meal. Here are a few favorites to get you started!

  • Add more veggies. Try black or green olives, sauteed peppers and onions, or diced cucumber.
  • Swap the protein. You can use leftover grilled cilantro lime chicken or shredded Mexican chicken, some spicy steak strips or steak bites, some extra shrimp – whatever you have on hand or prefer!
  • Make it vegetarian. Instead of meat, try spiced-up black beans, plant-based crumbles, or instant pot pinto beans.
  • Use extra taco toppings. A drizzle of queso, a spoonful of pico de gallo, or a scoop of guacamole would be great. You can even add crumbled tortilla chips if you aren’t making it keto.
A ground beef taco salad in a bowl with some of the toppings scattered on the table and a small bowl of jalapeno slices next to it.

Storing and Reheating

Taco salads are great for meal prep! Here’s how you can enjoy your taco bowls all week long.

Refrigerate. Store each taco salad item separately, for the best results. Otherwise, the ingredients can affect each other and the lettuce will wilt. Try storing the lettuce in a large airtight container, with the other ingredients nestled alongside in smaller containers or zip-top bags! Everything will keep in the refrigerator for several days.

Reheat. When it comes to heating up the taco meat, I do know some people who like to eat theirs cold. But I think it tastes better heated up, and it’s so easy to do in the microwave! Just heat for about 15 seconds at a time, and give it a little stir now and then, until hot all the way through. Another option is heating it on the stove. If you do, try adding just a teaspoon of water or so to help it heat up more evenly without scorching.

A birds eye view of a keto ground beef taco salad bowl with a gold-colored fork in it.

More Keto Recipes to Try

Need more tasty, low-carb dishes in your life? I’ve got you covered!

An overhead view of a ground beef taco bowl with a fork on the meat partially under the cilantro.
4.5 from 6 votes

Ground Beef Taco Salad

This Ground Beef Taco Salad is filled with fresh greens, colorful veggies, hearty seasoned taco meat, cheese, and sour cream for a fast and flexible family dinner. Made just the way I describe, it's a simple low carb meal, but the best part is that everyone can customize their keto taco bowl just the way they like!
Prep: 10 minutes
Total: 10 minutes


  • Bowl


For the Taco Salad Bowls:

  • 2 cups chopped Romaine lettuce
  • 2/3 cup cooked Instant Pot Ground Beef Taco Meat
  • 1/4 cup chopped cherry tomatoes
  • 1 Tablespoon minced red onion
  • 1/2 avocado
  • 2 Tablespoons shredded cheddar cheese (about 1/2 ounce)
  • 1 Tablespoon sour cream
  • 1 Tablespoon salsa (no-sugar-added, if needed)
  • 3 slices jalapeno
  • 2 Tablespoons chopped fresh cilantro
  • 2 lime wedges, to squeeze on top
  • Or any other taco toppings or salad dressing you love

For the Instant Pot Ground Beef Taco Meat:

  • 2 pounds 85% lean ground beef (can use 90% or 93% lean if preferred)
  • 1 yellow onion, peeled and chopped
  • 4 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 Tablespoons tomato paste
  • 3/4 cup water


For the Taco Salad Bowls:

  • Add the lettuce to the bottom of a shallow bowl.
  • Arrange the taco meat, tomato, red onion, avocado, and cheddar on top of the lettuce.
  • Dollop the sour cream and salsa on top, and garnish with the jalapeno slices and fresh cilantro. Add any other toppings you like.
  • Serve with the lime wedges to squeeze on top, or give it a drizzle of your favorite salad dressing.

For the Instant Pot Ground Beef Taco Meat:

  • Add ground beef, onion, garlic, dried oregano, salt chili powder, cumin, black pepper, cayenne pepper, tomato paste, and water to the Instant Pot (there’s no need to stir). Put the lid on the Instant Pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 8 minutes. Once it’s finished, carefully release the valve.
  • If you want to thicken the sauce a bit, turn the Instant Pot on “Sauté” and let it cook for a couple minutes, stirring frequently.


Nutrition facts apply to one taco bowl with the given toppings. The toppings listed here are just a guide. You can use your favorites.
This recipe makes a single serving taco bowl, but it can easily be doubled, tripled, quadrupled, and so on!
The Instant Pot Taco Meat makes 8 servings, so you can make a batch to meal prep taco bowls, or use half for taco night, and use the rest to make your taco bowls
Nutrition Facts
Ground Beef Taco Salad
Amount Per Serving (1 bowl)
Calories 580 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 101mg34%
Sodium 830mg35%
Potassium 1522mg43%
Carbohydrates 29g10%
Fiber 13g52%
Sugar 10g11%
Protein 31g62%
Vitamin A 9791IU196%
Vitamin C 88mg107%
Calcium 258mg26%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


  1. Sarah

    4 stars
    I would give this five stars for flavour and ease of this recipe. The suggestion to not stir the ground beef didn’t work for me; I ended up with a big chunk of ground beef. Next time, I will break it up a bit on sauté before pressure cooking. Thank you for a wonderful recipe!

Leave a Comment

Recipe Rating

I accept the Privacy Policy