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.
HOW TO MAKE IT
Gluten Free Keto
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
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.
Add the two cups of lettuce to the bottom of a shallow, generously-sized bowl.
Arrange the taco meat, tomato, red onion, avocado and cheddar on top of the lettuce.
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.
Serve with the lime wedges, to squeeze on top.
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!