20 minutes
A delicious and satisfying keto-friendly taco salad featuring seasoned ground beef, fresh vegetables, and shredded cheese.
tablespoons
0 lb
to taste
to taste
Romaine Lettuce, chopped
cups
Avocado, cubed
each
Grape Tomatoes, halved
cups
Mexican Blend Cheese, shredded
cups
1. Prepare Ingredients
Chop 2 cups of romaine lettuce. Cube 1 avocado. Halve 1/2 cup of grape tomatoes. Shred 1/2 cup of Mexican blend cheese, if not pre-shredded.
2. Ghee Heating
In a large skillet, heat 1 tablespoon of ghee over medium-high heat until shimmering.
3. Beef Browning
Add the ground beef to the skillet, breaking it into small chunks with a cooking spoon. Stir and cook until the beef is thoroughly browned and no pink remains, about 10 minutes. Season with pink Himalayan salt and freshly ground black pepper to taste.
4. Salad Base
Evenly divide the chopped romaine lettuce between two serving bowls. Lightly season with pink Himalayan salt and freshly ground black pepper.
5. Topping Layering
Sprinkle the cubed avocado and halved grape tomatoes over the lettuce. Spoon the hot, seasoned beef on top and finish with a generous sprinkle of shredded Mexican blend cheese.
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