Beef Taco Salad

Beef Taco Salad

Makes: 2 servings

Carbs per Serving: 19.5 grams

Protein per Serving: 34.5 grams

Fat per Serving: 51.5 grams 


?         ½lb ground beef

?         1 Tbsp butter

?         ½oz taco seasoning, no sugar added

?         1 small yellow onion, minced

?         ½head romaine lettuce, shredded

?         ¼cup sliced black olives

?         ½cup diced tomatoes

?         ¼cup sour cream

?         ¾cup shredded Cheddar cheese

?         ¼cup salsa


For the Dressing:

?         ¼tsp white vinegar

?         ¼cup mayonnaise

?         2 Tbsp sour cream

?         ½Tbsp chopped fresh dill

?         1/8 tsp dried chives

?         1 Tbsp chopped fresh parsley

?         Garlic powder

?         Onion powder

?         Sea salt

?         Freshly ground black pepper



  • Combine the vinegar, mayonnaise, sour cream, drill, chives, and parsley in a bowl. Season with a pinch of garlic powder, onion powder, salt, and pepper. Mix well, and then set aside.
  • Place a cast iron skillet over medium high flame and heat through.
  • Once hot, add the beef and diced onion. Sautéuntil beef is crumbled and browned. Stir in the taco seasoning and mix well.
  • Transfer the beef into a bowl and toss in the lettuce, tomatoes, cheddar cheese, and dressing.
  • Divide the salad between two bowls, and then add the sour cream and salsa on top. Sprinkle the olive on top, and then serve right away.