Description
Craving a fresh and flavorful meal that fits seamlessly into your low carb lifestyle? The Low Carb Taco Salad Bowl is your answer! This vibrant dish is perfect for busy weeknights or casual gatherings, featuring a delightful mix of crunchy tortilla strips, savory seasoned beef, and a medley of fresh veggies. With its quick preparation and customizable nature, you can whip up a satisfying dinner while keeping your carb count low. Whether you’re on a keto diet or simply looking for a healthy option, this taco salad bowl will make every Taco Tuesday feel like a celebration!
Ingredients
Scale
- 2 Carb Balance Tortillas
- 1 lb Ground Beef
- 4 Tablespoons Taco Seasoning
- 1 Head Iceberg Lettuce – chopped
- Cherry Tomatoes – halved
- 1 Avocado – pitted, chopped
- Black Olives – sliced
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Sour Cream
- 2 Tablespoons Salsa
- 1 Tablespoon Taco Seasoning (for dressing)
- 1 Tablespoon Dried Ranch Seasoning
Instructions
- Preheat the oven to 350°F.
- Cut tortillas into thin strips, toss with oil and salt, then bake for 15 minutes until crispy.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat, add taco seasoning and water; simmer until thickened.
- Mix sour cream, salsa, taco seasoning, and ranch seasoning in a bowl to create the dressing.
- Assemble the salad by layering lettuce, tomatoes, avocado, olives, cheese, beef, and crispy tortilla strips. Drizzle with dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 580
- Sugar: 4g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 90mg