Low Carb Taco Salad Bowl Recipe
This Low Carb Taco Salad Bowl is a delicious and satisfying meal that’s perfect for a healthy and flavorful dinner. Packed with savory taco-seasoned beef, fresh vegetables, and a creamy dressing, it’s a low-carb twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Tortilla Strips:
- 2 Carb Balance Tortillas
- 1 Tablespoon Oil
- Pinch Salt
Taco Beef:
- 1 Lb Ground Beef
- 4 Tablespoons Taco Seasoning
- 1/2 Cup Water
Dressing:
- 1 Cup Sour Cream
- 2 Tablespoons Salsa
- 1 Tablespoon Taco Seasoning
- 1 Tablespoon Dried Ranch Seasoning
Salads:
- 1 Head Iceberg Lettuce – chopped
- Cherry Tomatoes – halved
- 1 Avocado – pitted, chopped
- Black Olives – sliced
- 1 Cup Shredded Cheddar Cheese
- Fresh Chopped Cilantro
Instructions
- Tortilla Strips: Preheat oven to 350ºF. Cut tortillas into thin strips, toss with oil, then transfer to rimmed baking sheet. Sprinkle with salt. Bake for 15 minutes, tossing halfway through.
- Taco Beef: Brown ground beef. Drain oil if needed, then return to pan. Add taco seasoning and water. Simmer until water evaporates and thickens to a saucy consistency.
- Dressing: Mix sour cream, salsa, taco seasoning, and ranch seasoning. Add water 1 tablespoon at a time to desired consistency.
- Salads: Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat, and tortilla strips. Top with dressing, toss, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Low Carb, Taco Salad, Healthy, Beef, Mexican
Find it online: https://cheframiflavor.com/low-carb-taco-salad-bowl-recipe/
