Taco salads are so good and I love how the carbs in this casserole recipe by Keto Connect are low and keto-friendly. It looks phenomenal and it includes a lot of good fats and protein. Plus, you can plate it with over a bed of shredded lettuce and make a full salad too. I love how this can be a meal prep option if you’re making it for yourself because it is a lot. Casseroles are always great if you have a big crowd to serve dinner or need to have food prepared for the week. If you aren’t on a keto diet, grab taco shells or tortillas to make a burrito or taco. The taco meat looks amazing and I love the seasoning she added in this recipe.
Ingredients:
Casserole:
- 2 lbs ground beef 85/15
- 1/2 medium red onion, diced
- 1 medium red bell pepper, diced
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp pink Himalayan salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/3 cup diced tomatoes
- 1/4 cup sliced black olives
- 1 3/4 cup shredded Mexican cheese
Topping:
- 1/2 cup shredded lettuce
- 1/4 cup shredded Mexican cheese
- 1/4 cup tomatoes, diced
- sour cream (optional)
Directions:
First, preheat the oven to 350F. In a large skillet, brown the ground beef, onions, and bell pepper until they are cooked and tender. Season with chili powder, salt, cumin, garlic powder, oregano, red pepper flakes, and pepper.
Next, transfer and mix the meat into a baking dish with diced tomatoes, olives, and cheese. Bake for 10 minutes until cheese is fully melted. Plate the taco salad with remaining lettuce, olives, cheese, and diced tomatoes.
This keto taco salad is so easy and I love how colorful and vibrant this dish looks with the vegetables. Also, it’s easy to have leftovers so, if you don’t want to cook the casserole in a baking dish, leave all of the fresh ingredients on the side and combine when it’s time to eat.
