Updated: Apr 2, 2019
Fresh, simple and delicious - have lunch on the table in under 30 minutes.
Taco salad has become a lunchtime favorite at our house. From the freshness of the spinach to the rich, full flavor of the beef, this dish is simply a classic. This salad provides a healthy spin on traditional tacos and fits perfectly with a low carb diet.
Ground beef can be used for a variety of meals, making it an ideal choice on a high fat diet. Most stores offer a variety of ground beef from ground chuck to sirloin. The perfect pick is really up to you and may be dependent on your taste buds, budget and the recipe you are using it for. The difference is basically the leanness of the meat and what the cow was fed. The more lean the beef is the lower the fat content. It’s important to consider what the cow was fed given that you ultimately will be eating it as well. Organic cows are said to have a strict diet of organic grass and be raised on organic land, whereas “all natural” simply means they do not have added preservatives or growth hormones in their diet. Grass fed is a pretty popular pick on the keto diet. Grassfed cows are raised on a pasture and consume grass rather than grain.
The perfect balance of high fat and low carb.
4 cups spinach and romaine
1/2 pound ground beef
1 tablespoon taco seasoning
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 small tomato
2 tablespoons salsa
Rinse spinach and romaine lettuce thoroughly. Pat dry and place leaves on a dinner plate.
Heat ground beef over medium heat in a frying pan. Sprinkle taco seasoning over meat. Stir occasionally, cooking until browned. Simmer over low heat. Drain excess oil.
Meanwhile, rinse and chop tomato and greens.
Layer greens with taco meat, tomato and shredded cheese. Top with sour cream and salsa.
Serve and enjoy!
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