Best Keto Taco Salad Bowl (low carb)
If you are on a health journey or want to make getting a delicious meal in a hectic weekly schedule a little bit easier, I have a great recipe for you today! This is the Best Keto Taco Salad Bowl (low carb) recipe you will see today! It's versatile, tasty, and holds up well prepared in advance. A crispy, low-carb tortilla is layered with cauliflower rice, seasoned taco meat, cheese dip, and all your favorite taco toppings for a meal that will make you forget that you are trying to eat healthy. This isn't "diet" food. This is just GOOD FOOD!
Equipment
- 1 Skillet
- 1 small oven safe bowl with a lid
Ingredients
- 1 lb. lean ground beef 93/7
- 4 low-carb tortillas
- 8 tablespoons nacho cheese
- 3 cups cauliflower rice
- 1 package taco seasoning
- 2/3 cup water
Toppings:
- 2 tablespoons light sour cream
- Fresh cilantro
- 1/2 lime quartered
- 1 tablespoon shredded cheddar cheese
- 2 tablespoons Pico de Gallo
- 6 cups shredded iceberg lettuce
- hot sauce/taco sauce to taste
- Best Keto Taco Salad Bowl low carb Instructions:
Instructions
PREPARING THE INGREDIENTS:
- First, preheat oven to 350 degrees F. (I used my air fryer)
- Second, place the tortilla in a small skillet to warm it up and get a little toasty color.
- Third, remove the warm tortilla from the skillet, shape it in a small oven-safe bowl, and bake it in the preheated oven for 5-8 minutes.
- Then, remove the tortilla shell from the oven, set it to the side, and let it cool completely in the bowl.
- Brown the lean ground beef in a large skillet over medium-high heat.
- Next, add the taco seasoning to the meat and mix well. Let the spices become fragrant, and then add the water.
- Stir the meat, spices, and water and let it simmer for 5 minutes.
- Once the meat is cooked and the water has reduced, set it aside and let it cool.
- Cook the cauliflower rice according to the directions and set it aside to cool.
HOW TO ASSEMBLE (4 Individual servings):
- First, layer the cauliflower rice on the bottom of the taco salad bowl.
- Second, 1/4 of the ground beef mixture should be placed on the cauliflower rice.
- Third, pour the nacho cheese on top of the taco meat.
- Store the stuffed taco bowl in an airtight container in the fridge until you are ready to eat.
- Place the Pico de Gallo, shredded cheese, sour cream, and lime in a Ziploc bag.
- Place the cilantro and the iceberg lettuce in a separate Ziploc bag.
HEATING/EATING MEAL PREP:
- First, place the stuffed taco bowl (cauliflower rice, meat, and nacho cheese) in the microwave, air fryer, or oven until completely warm.
- Second, add the toppings: Pico de Gallo, shredded cheese, sour cream, cilantro, and iceberg lettuce.
- Third, mix the Taco Salad bowl well and finish with a fresh squeeze of lime juice and hot sauce/taco sauce.
- Enjoy for lunch or dinner! All the flavor and NONE of the guilt!
Video
Notes
What are the Macros for the Best Keto Taco Salad Bowl (low carb)?
Makes 4 servings (Nutritional information below is for 1 serving = 1 taco salad bowl)
Calories – 395
Protein – 34 grams
Carbs – 16.5 grams (net)
Fat – 18.25 grams