• 1/2 tablespoon olive oil
  • 1 pound extra lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 medium red onion chopped
  • 1/2 cup Mexican shredded cheese blend*
  • 1 avocado chopped**
  • Handful little tomatoes halved
  • 1 small head romaine lettuce torn into bite-size pieces


  • 3/4 cup sour cream* (OR use unflavored Greek yogurt)
  • 1 tablespoon adobo sauce (see note)
  • 1 teaspoon lime juice
  • Salt & pepper to taste

*choose low fat dairy products    

** omit if you want to lower fat content


  1. Add the olive oil, beef, and spices to a skillet over medium-high heat. Cook, using a spoon to break the meat up into smaller pieces (and stir often), for around 7 minutes or until it’s cooked through.
  2. Meanwhile, prep your other salad ingredients and add them to a large salad bowl.
  3. Add the dressing ingredients to a small bowl and whisk them together.
  4. Once the ground beef is cooked, sprinkle it over the salad. Add dressing and toss. Serve immediately.

Recipe Notes:

  • Adobo sauce is the sauce that’s in those little cans of chipotle chilis with adobo sauce (find these in the Mexican aisle at the grocery store). The dressing was semi-spicy when I used 1 tbsp of the sauce. It gives the dressing a wonderful smoky flavor. Add more if you want it hotter. Chop up a pepper or two if you want it really spicy!
  • If you don’t want to use the individual spices as I did, you can use pre-made taco seasoning if you prefer.

SOURCE: https://www.saltandlavender.com/low-carb-taco-salad-recipe/