Perfect Low-Carb Taco Salad

Perfect Low-Carb Taco Salad is something I never get tired of, and it’s ideal to prep on the weekend and eat all week for a quick meal. And everyone who’s watching carbs and likes taco salad is going to love this version that’s so delicious and easy to make ahead!

PIN Perfect Low-Carb Taco Salad to make it later!

For me prepping food on the weekend to eat during the week is the best tip I know for a healthy eating plan, which is why I have a Weekend Food Prep category on my website. So for this week’s Friday Favorites pick I’m featuring Perfect Low-Carb Taco Salad that’s without a doubt the food prep dish I make most often.

Of course, everyone has their own preferences about what makes a perfect Taco Salad, but this is the one that completely suits my tastebuds, and taco salad has been one of my favorites for many years.

And years ago when I taught school and had to take a lunch to work, I used to prep the ingredients for Taco Salad on the weekend, store them in individual containers in the fridge, and I’d have Taco Salad for lunch several times a week. And now years and years later I’m still making Taco Salad regularly for food prep and enjoying it often. Hope you will try the recipe and love it too!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What makes this Low-Carb Taco Salad perfect for my tastebuds?

Besides the spicy beef that I make with Kalyn’s Taco Seasoning, the other things that make this a perfect taco salad for me are using a mixture of Iceberg and Romaine lettuce, using a generous amount of Ranch Dressing, and topping the salad with black olives, Mexican Blend Cheese, and diced avocado. I sometimes skip tomatoes to avoid the added carbs, but you can add them if you like.

How low in carbs is the Low-Carb Taco Salad?

When it’s made without tomatoes like you see in these photos and calculated without optional avocado and salad dressing, my favorite taco salad has only about 7 net carbs per serving. If you’re careful to use a salad dressing that’s low in carbs, this will be great for a low-carb meal. Even if you added the avocado and some cherry tomatoes, this is still going to be quite low in net carbs for a full-meal salad.

Three ways I make the beef for Low-Carb Taco Salad:

When I’ve just pulled some ground beef out of the freezer and want to make taco salad, I cook the beef in a frying pan, then add spices and some hot sauce and water and let the meat simmer while I prep the other ingredients. But if I want to make a larger amount of meat I’ll make easy Slow Cooker Taco Meat or Instant Pot Taco Meat and use it for this salad. The Slow Cooker taco Meat recipe or the Instant Pot Taco Meat recipe will make extra meat to go in the freezer, and I store it individual plastic containers that hold enough for one taco salad.

Food Prepping the lettuce for Low-Carb Taco Salad:

1. See complete instructions below for preparing the two kinds of lettuce I use for this salad.
2. When I want to prepare enough lettuce to eat all week, I use a large plastic storage container with a snap-tight lid (affiliate link) to store the extra lettuce in the fridge. If you spin your lettuce quite dry it will stay crisp for at least a week.

How to make Perfect Low-Carb Taco Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat oil in frying pan, then cook ground beef until it’s well-browned, breaking apart.
2. Add Spike Seasoning (affiliate link), Kalyn’s Taco Seasoning, Cholula Hot Sauce (affiliate link), and water and simmer until water has mostly evaporated.
3. When water is evaporated, season meat with salt and fresh-ground black pepper and transfer meat you’re not using to containers and let it cool to go in the fridge or freezer.
4. (If you want more meat for food prep, you can make Slow Cooker Taco Meat or Instant Pot Taco Meat to use in this recipe.)
5. I use BYU Creamery Ranch Copycat Recipe, so make that if you want a homemade dressing.
6. I always use a Salad Spinner (affiliate link) to prepare the lettuce for Taco Salad.
7. I like a mixture of Romaine Lettuce and Iceberg Lettuce. Tear the Romaine Lettuce apart into small pieces, soak in ICE COLD water in the salad spinner, then remove water and spin so it’s as dry as you can get it. Transfer to a bowl.
8. Repeat the same process with the iceberg lettuce. Combine the two lettuce types.
9. Prepare sliced olives, grated cheese, and diced avocado.
10. When it’s time to assemble Taco Salad, start by putting the lettuce mixture in a bowl (2 large handfuls lettuce mixture for each salad you’re making.)
11. Toss lettuce with salad dressing; use any low-carb Ranch or dressing you prefer.
12. Then add spicy beef (one cup per salad you’re making.) Toss beef with the dressed lettuce until it’s well combined.
13. Put salad in a bowl, add toppings of your choice, and enjoy. (Sliced olives, Three Cheese Mexican Blend, and diced avocado are my three must-have toppings for Low-Carb Taco Salad, but use toppings you prefer.)
14. Store ground beef, washed lettuce, and extra toppings separately in the fridge to use on salads during the week. (Diced avocado needs to be tossed with lime juice if you’re making it ahead, and it will only stay good about one extra day.)
15. This is a low-carb lunch or dinner option that I eat over and over and never get tired of!

More salad dressing suggestions for Taco Salad: