Low Carb Taco Salad Recipe | @Atkins
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Keto Taco Salad Recipe

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Atkins Keto Taco Salad
4.1g
Net Carbs
Prep Time: 25 Minutes
Style:Mexican
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
31.7g

Protein

39.6g

Fat

3.8g

Fiber

517cal

Calories

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INGREDIENTS

  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Thick-It-Up
  • 0 1/2 tsp Onion Powder
  • 0 1/2 tsp Garlic Powder
  • 1 lb Ground Beef (80% Lean / 20% Fat)
  • 0 3/4 cup Tap Water
  • 6 cup shredded Cos or Romaine Lettuce
  • 4 tablespoon Green Tomato Chile Sauce (Salsa Verde)
  • 4 oz Yambean (Jicama)
  • 1 cup, shredded Monterey Jack Cheese
  • 0 1/2 cup, shredded Cheddar Cheese
  • 4 tbsp Sour Cream (Cultured)

DIRECTIONS

  1. Make the seasoning mix: In a small bowl, combine the chili powder, cumin, Thick-It-Up, onion powder and garlic powder. Set aside.
  2. In a large skillet, cook the ground beef over medium heat until browned, breaking up with the back of a wooden spoon, about 15 minutes.
  3. Drain off fat, if any.  Add the water and seasoning mix; stir to combine. Reduce heat to medium-low, and cook until liquid is almost completely absorbed, 10 to 12 minutes.
  4. In a large bowl, toss lettuces with the green tomato chile sauce. Divide among 4 large serving bowls, about 1 1/2 cups each. Top each with 1/4 cup chopped jicama.
  5. In a medium bowl, toss the Monterey jack and cheddar cheeses together; divide and sprinkle over the jicama.
  6. Divide and spoon the beef mixture (about 1/2 cup per serving) over the cheese.
  7. Top each with 1 tablespoon sour cream and 2 tablespoons additional green chile sauce if desired (don't forget to add in the extra carbs!).  

Cooking Tip

Make a large batch of the seasoning mix to use in other recipes and to make prep easy! You'll need 2 tbsp of the blend for this recipe.

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