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Taco Salad

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PER Serving: Calories 630 | Fat 57g | Carbohydrates 12g | Fiber 6g | Net Carbohydrates 6g | Protein 19g

Recipe by Brandon McDearis

Don’t be intimidated by the long ingredient list. This taco salad does take a little time and effort to assemble, but the delicious results are well worth it!



  1. Brown the ground beef in a skillet at medium-high heat. Stir in the salt, pepper, and the rest of the spices. Reduce heat to low, cover and cook for about 10-15 minutes, stirring occasionally.
  2. Prep the vegetables and assemble the salad. There are no rules for how to plate your salad, but you can spoon one-eighth of the taco meat onto a plate first, followed by the cheese, hot sauce, mixed greens and toppings. Finish by drizzling each salad with 2 tablespoons of the olive oil and 1-2 tablespoons of the vinegar mixed thoroughly. You can also use any of your favorite low-carb salad dressings. We recommend using low-carb buttermilk ranch dressing for this particular recipe.

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