This Keto Taco Bowl is a heavenly, low-carb lunch or dinner option! It’s filled with fresh greens, colorful veggies, hearty taco-flavored meat, cheese, and sour cream.
VIEW MORE
HOW TO MAKE IT
YIELD
1 bowl
TYPE
Gluten Free Keto
TIME
10 minutes
COURSE
Lunch
INGREDIENTS: 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
INGREDIENTS: 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
1
Assembling your taco salad 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.
VIEW MORE
2
Add the two cups of lettuce to the bottom of a shallow, generously-sized bowl.
VIEW MORE
3
Arrange the taco meat, tomato, red onion, avocado and cheddar on top of the lettuce.
VIEW MORE
4
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.
VIEW MORE
5
Serve with the lime wedges, to squeeze on top.
VIEW MORE
6
Store each taco salad item separately, for the best results. Try storing the lettuce in a large airtight container, with the other ingredients nestled alongside in smaller containers or zip-top bags!
VIEW MORE