Keto Taco Salad Bowl with Mexican Ground Beef

Keto Taco Salad Recipe with Ground Beef on a white stand.

Keto Taco Salad Bowl with Mexican Ground Beef

Perfectly Homemade and Super Easy Keto Taco Salad Bowl with Mexican Ground Beef made out of Wholesome Ingredients will be your go-to Keto Dinner for every single Taco Tuesday. Fully Gluten-Free, Grain-Free, Low Carb, and perfect for Diabetics, our Edible Keto Salad Bowl is just a little extra touch to the already Healthy Taco Salad you have been craving for.

Course Salads

Cuisine Mexican

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 439kcal

Author Zuzana Paar

Equipment

Ingredients

1/2 Cup Mozzarella Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Protein Powder
1 1/2 Cup Ground Beef
2 Tablespoons Taco Seasoning
2 Cups Shredded, Lettuce
1/4 Cup Chopped, Onion
1/2 Cup Black Olives Sliced
1/2 Cup Chopped or Diced, Tomatoes
1/2 Cup Avocado
1/4 Cup Cheddar Cheese

US Customary - Metric

Instructions

Prepare your ingredients to make an edible Keto Bowl for your Salad as the first step. If you would like to skip bowl making, you can just bear in mind that I have included the nutrition of the whole salad together with the bowl as well.
In a glass bowl, mix all 3 ingredients. Using a round shape Pizza Stone or a baking sheet covered with Parchment paper, gently spread the mixture into a rounded shape. Place into the oven and bake at 180 Celsius or 350 Fahrenheit for approximately 10 minutes, just until the corners start browning.
While your cheese bowl is baking in the oven, prepare 2 Bowls different sizes. Make sure the size is suitable to be able to place one bowl into another one. In the video, I have placed a smaller bowl on top of the Glass, so it is a little elevated. Gently spray smaller bowl from the outside and bigger bowl from the inside. Once your Keto Edible bowl is baked, take it from the oven, gently peel it from the parchment paper, and place it on top of the smaller bowl. Using your hands, gently shape and, using a bigger bowl, press on it to fully shape the bowl. Leave both bowls on top of each other with the Cheese edible bowl in the middle and let it cool down until the edible cheese bowl is hard and ready to be served.
Prepare all your ingredients for Low-Carb Taco salad. Make sure your tomatoes, olives, avocado, and onions are cut into smaller pieces.
Heat your skillet over medium-high, add oil, and cook the lean ground beef for approximately 10-15 minutes. Once you see the color change and get brown ground beef, add taco seasoning, mix it thoroughly and let it cook for an additional 10 minutes.
As you see in the video, I have added first whole lettuce leaves and then pre-cut lettuce to protect all the other moist ingredients such as Taco Ground Beef or any dressing from softening the actual edible bowl. As next, add your Taco Mexican Ground beef, followed by tomatoes and onion.
Continue assembling, adding pieces of avocado and olives. Top it up with grated cheese. In our case, I have added cheddar. Sprinkle with Salsa Dressing if you like, or any of the toppings I have mentioned at the beginning of the post.

Video

Notes

Nutrition Calculation - As the entire recipe includes making an edible bowl, I added this into the calculations.
No Pizza Stone - I have picked up my Pizza Stone because of its perfect shape to make the edible salad bowl. But just in case you do not have one, you can simply use a baking sheet covered with parchment paper, where you just spread the cheese mixture into a round shape.
Best lettuce - I have found iceberg salad to be the crunchiest and perfect for this taco salad, but you can choose your preferred lettuce.
Dressing - If you are not planning to finish the entire Taco salad, I suggest sprinkling the dressing individually, as it would be much easier for you to store the rest.

Nutrition