Perfect Low-Carb Taco Salad – FBD

Perfect Low-Carb Taco Salad is a dish that never fails to satisfy, perfect for weekend meal prep to enjoy throughout the week. This delicious and easy-to-make salad is a favorite among those watching their carb intake and who enjoy taco salad!

PIN Perfect Low-Carb Taco Salad for later!

Weekend food prep is a key strategy for maintaining a healthy eating routine, which is why I have a Weekend Food Prep category on my website. For this week's Friday Favorites pick, I'm highlighting Perfect Low-Carb Taco Salad, a go-to dish for my weekly meal prep.

While everyone has their own version of the perfect Taco Salad, this recipe perfectly suits my taste buds and has been a favorite of mine for years.

Back when I was a school teacher and needed to bring lunch to work, I used to prep the ingredients for Taco Salad on the weekend, store them in individual containers in the fridge, and enjoy Taco Salad for lunch several times a week. Even now, many years later, I continue to make Taco Salad regularly for meal prep and enjoy it frequently. I hope you'll give this recipe a try and love it as much as I do!

What ingredients are required?

(This is just a list of ingredients; for the complete printable recipe, please scroll down. Alternatively, you can click on the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)

What sets this Low-Carb Taco Salad apart for me?

In addition to the flavorful beef seasoned with Kalyn's Taco Seasoning, what really makes this taco salad perfect for me is the combination of Iceberg and Romaine lettuce, a generous amount of Ranch Dressing, and toppings like black olives, Mexican Blend Cheese, and diced avocado. I sometimes omit tomatoes to reduce the carb content, but feel free to add them if you prefer.

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

When prepared without tomatoes (as shown in the photos) and calculated without optional avocado and dressing, this taco salad contains only about 7 net carbs per serving. By choosing a low-carb dressing, this salad is ideal for a low-carb meal. Even if you include avocado and cherry tomatoes, the net carb content of this salad remains relatively low for a satisfying meal.

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

When I have ground beef on hand and want to make taco salad, I cook the beef in a frying pan, season it with spices, hot sauce, and water, and let it simmer while I prepare the other ingredients. For larger batches, I make either Slow Cooker Taco Meat or Instant Pot Taco Meat, which can be used for this salad. The recipes for Slow Cooker Taco Meat or Instant Pot Taco Meat yield extra meat that can be stored in individual containers for future use in taco salads.

Preparing the lettuce for Low-Carb Taco Salad:

1. Refer to the detailed instructions below for preparing the two types of lettuce used in this salad.


2. To store enough lettuce for the week, use a large plastic storage container with a secure lid to keep the extra lettuce crisp in the fridge. If you thoroughly dry the lettuce, it will remain crisp for up to a week.

How to prepare Perfect Low-Carb Taco Salad:

(This is just a summary of the recipe steps; for the complete printable recipe, please scroll down. Alternatively, you can click on the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)

1. Heat oil in a pan, brown the ground beef, breaking it apart as it cooks.


2. Season the beef with Spike Seasoning, Kalyn's Taco Seasoning, Cholula Hot Sauce, and water; simmer until the water has evaporated.


3. Season the meat with salt and pepper, transfer any unused meat to containers, and let it cool before storing in the fridge or freezer.


4. (For larger batches of meat, consider making Slow Cooker Taco Meat or Instant Pot Taco Meat for this recipe.)


5. If you prefer homemade dressing, try the BYU Creamery Ranch Copycat Recipe.


6. Use a Salad Spinner to prepare the lettuce for the Taco Salad.


7. Combine Romaine and Iceberg lettuce, tearing the Romaine into small pieces, soaking both lettuces in ice-cold water in the salad spinner, spinning them dry, and transferring to a bowl.


8. Repeat the process with the Iceberg lettuce.