We are going to put a super keto taco salad on the table today. This recipe is going to help you get in ketosis fast and it will help you get your daily dose of vegetables and protein. I want to emphasize that this is for people who are serious about keto.

If you are a lover of keto recipes then you will definitely love this loaded taco salad recipe. Loaded with ground beef, cheese, and chives, this Keto recipe combines two of my favorite foods.

The best keto taco salad you’ve ever tasted is here!

We’re not kidding when we say this taco salad is amazing. It’s so delicious that it doesn’t compare to those in Mexican restaurants. It seems that the taco salads you find in restaurants often make you want more… Either not enough protein, not enough guacamole, or the salad is just lettuce. Not good!

But not in this version!

What shall I eat for dinner? This keto taco salad is the way to go!

We did all the stuffing for this baby! The cotija and grated cheddar make a perfect combination of cheese flavors. And don’t turn down Crema con Sal (as a substitute for regular sour cream) if it’s available at your nearest store. The crema con sal and the salsa together make the perfect dressing.

For those of you who can’t get enough crunch on the keto diet, we’ve got you covered too! To keep the carbs down, we replaced the tortillas with Folio’s cheese chips. Make sure you don’t eat them before adding them to your salad!

The beauty of this salad is that you can serve it two ways. You can put together a taco salad and serve it on a large platter, or you can serve it like a taco bar and let people make their own. Both methods are suitable, but the second is more suitable for picky eaters.

Tips for making this rich keto taco salad:

    • To save time, cook the Folios chips while the mince is baking. Cooking time is six to ten minutes and the fries are done when they are lightly browned at the edges.
    • Be creative with the toppings you love! You don’t like jalapenos? Replace them with green peppers.


Keto Taco Salad loaded

.. : 8 SERIES

Preparation time: 20 MINUTES

Cooking time: 15 MINUTES

Total time : 35 MINUTES

The fresh, crisp mix of romaine lettuce and kale is topped with a multitude of vegetables and taco meat for the ultimate Mexican salad.

  • 1 pound cooked beef 80/20
  • 2 Folios cheddar cheese wraps, each cut into 8 triangles.
  • 6 cups romaine lettuce, cut into slices
  • 10 oz. package of shredded cabbage
  • 2 tablespoons taco seasoning (I used our homemade recipe).
  • 1/2 cup chopped red onion
  • 1 cup thinly sliced rad rad rad
  • 1/4 cup chopped green onions
  • 2 ripe avocados, cut into slices
  • 1 cherry tomato cut in half
  • 2 jalapenos, thinly sliced, optional (or green chillies)
  • 2.25-ounce can of sliced black olives, ég ég ég
  • 1/2 cup Cotija, zerkrümelt
  • 1 cup grated cheddar cheese
  • 1/2 cup crema con sal (Mexican sour cream)
  • 1 cup of salsa
  • 1/4 cup Coriander, Stiele entfernt
  • 2 lim lim 2 in pieces
  • Optional hot sauce


Preheat the oven to 375 degrees.


In a large skillet, cook the minced meat over medium-high heat. Add taco seasoning. Stir from time to time. Ground beef takes about 10 minutes to cook.


While the mince is baking, cook the triangles of Folios cheese for the chips.

Place the triangles in a single layer, apart, on a large baking sheet lined with baking paper. Sprinkle taco seasoning lightly over the cheese triangles. Bake for 6 to 10 minutes, depending on your oven. The fries are done when the edges start to turn golden brown. Allow the cheese chips to cool before removing them from the baking sheet, about 5 minutes.


Once the minced meat and Folios Cheese Chips are done, move on to the salad.

Mix romaine lettuce and shredded cabbage as a salad base. You can serve the whole salad on a platter or put all the toppings in individual bowls and let people assemble their own taco salad, like at a taco bar.


Prepare the salad on a large platter and place the romaine lettuce and shredded cabbage on the platter. Add minced meat, red onions, radishes, green onions, avocado, cherry tomatoes, jalapenos, olives, cotija, grated cheddar cheese, salsa, crema con sal, cilantro, Folios cheese chips and garnish with wedges of lime.


Stir the salad before using. Have fun!

Performance: 8 salads, serving size: 1 salad423 calories | 31.5 g fat | 12.2 g total carbohydrates | 5.6 g fiber | 4.5 g sugar | 20.6 g protein | 6.5 g net carbs

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Make this keto taco salad a fixture on your weekly menu!

This easy keto taco salad will quickly become a staple recipe, even on busy weeknights! The best part is that you can customize it to your own taste.

My friend Jenna tried this recipe and this is what she said:

It is so fresh and full of flavor that I could eat it every day without hesitation! I can’t pick a favorite, everything goes so well together, NUM! These chips are fantastic, I’ve been chewing on them all day while waiting to get everything ready for dinner. Of course, the salad itself did not disappoint. I will definitely do it again, there is plenty for the whole family!

Do you like taco salad? Discover all our keto salad recipes here!

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