Description
This Delicious Keto Catalina Taco Salad is a low-carb, flavor-packed meal perfect for keto and gluten-free diets. Featuring seasoned ground beef, fresh vegetables, cheddar cheese, and a tangy keto Catalina dressing, this salad is both satisfying and easy to prepare. Topped with crunchy keto-friendly chips or pork rinds, it offers an excellent balance of textures and flavors.
Ingredients
Scale
For the Salad
- 1 pound ground beef (80/20)
- 1 tablespoon olive oil
- 1 packet (or 2 tablespoons) keto taco seasoning
- 1/4 cup water
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped red onion
- 1 avocado, diced
- 1/2 cup crushed keto tortilla chips or pork rinds (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
For the Keto Catalina Dressing
- 1/2 cup avocado oil or light olive oil
- 1/4 cup sugar-free ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated erythritol
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add 1 pound ground beef and cook until browned and fully cooked, about 6–8 minutes. Drain any excess fat from the skillet.
- Add Seasoning: Stir in 1 packet (or 2 tablespoons) keto taco seasoning and 1/4 cup water. Simmer for 2–3 minutes until the mixture thickens. Remove from heat and let it cool slightly.
- Prepare the Catalina Dressing: While the beef cooks, combine all dressing ingredients—1/2 cup avocado oil, 1/4 cup sugar-free ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon erythritol, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and pepper—in a bowl or mason jar. Whisk or shake until thoroughly combined.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, shredded cheddar cheese, sliced black olives, chopped red onion, and diced avocado.
- Add Taco Meat and Toss: Add the slightly cooled seasoned ground beef to the salad bowl. Toss gently so all ingredients mix well.
- Dress and Garnish: Drizzle the keto Catalina dressing over the salad and toss again to coat evenly. Sprinkle with crushed keto tortilla chips or pork rinds and chopped fresh cilantro if using.
- Serve: Serve immediately for the best flavor and texture.
Notes
- The keto Catalina dressing can be made ahead and stored in the refrigerator for up to one week.
- For added heat, incorporate chopped jalapeños or a pinch of cayenne pepper either in the dressing or the beef mixture.
- If pork rinds are unavailable, substitute with your preferred keto-friendly crunchy topping.
- Adjust seasoning with salt and pepper to taste before serving.
