📝 About This Recipe
This vibrant bowl captures all the bold, zesty flavors of a traditional Mexican taco salad without the carb-heavy shell. We focus on high-quality fats and protein, featuring grass-fed beef seasoned with a custom spice blend and a double-portion of velvety, lime-infused guacamole. It is a crunchy, creamy, and deeply satisfying meal that proves low-carb dining never has to sacrifice indulgence.
🥗 Ingredients
The Zesty Beef Base
- 1.5 lbs Grass-fed Ground Beef (80/20 fat ratio for maximum flavor)
- 2 tablespoons Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 1/2 teaspoon Garlic Powder
- to taste Sea Salt and Black Pepper
- 1/4 cup Water (to emulsify the spices)
The Extra Guacamole
- 3 large Ripe Hass Avocados (pitted and peeled)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Red Onion (very finely minced)
- 1/2 piece Jalapeño (seeded and minced for subtle heat)
The Salad Assembly
- 6 cups Romaine Lettuce (shredded or chopped into bite-sized pieces)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Full-Fat Sour Cream (for dolloping)
- 1/4 cup Pickled Jalapeños (optional garnish)
- 3-4 pieces Radishes (thinly sliced for extra crunch)
👨🍳 Instructions
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1
Place a large cast-iron skillet or non-stick pan over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula into small crumbles.
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2
Cook the beef for 7-8 minutes until fully browned and no pink remains. Carefully drain about 70% of the rendered fat, leaving a little for moisture and flavor.
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3
Lower the heat to medium. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the meat. Stir well to coat every piece of beef.
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4
Pour in the 1/4 cup of water. Simmer for 3-5 minutes, stirring occasionally, until the water has reduced and created a light, flavorful sauce that clings to the meat. Remove from heat.
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5
While the meat rests slightly, prepare the 'Extra Guacamole'. In a medium bowl, mash the avocado flesh with a fork until desired consistency (chunky or smooth).
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6
Fold in the lime juice, minced red onion, cilantro, jalapeño, and a pinch of salt. Taste and adjust lime or salt as needed. Set aside.
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7
Prepare your serving bowls. Distribute the shredded Romaine lettuce evenly among four large bowls as the base.
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8
Top the lettuce with a generous portion of the warm taco-seasoned beef.
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9
Sprinkle the shredded cheddar cheese over the warm beef so it begins to melt slightly.
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10
Arrange the cherry tomatoes and sliced radishes around the edges of the bowl for color and texture.
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11
Place a massive, overflowing scoop of the fresh guacamole right in the center of each bowl.
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12
Finish with a dollop of sour cream and a few pickled jalapeños if you like a bit of a vinegary kick.
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13
Serve immediately while the beef is warm and the lettuce is crisp.
💡 Chef's Tips
For the best flavor, grate your own cheddar cheese; pre-shredded varieties often contain potato starch which adds hidden carbs. If your avocados aren't perfectly ripe, add a teaspoon of olive oil to the guacamole to help with the creamy mouthfeel. Don't over-drain the beef; that small amount of fat carries the spices and acts as a natural 'dressing' for the lettuce below. To add a smoky crunch without the shell, top with a few crushed pork rinds (chicharrones) just before serving. If meal prepping, keep the hot beef and cold guacamole/lettuce in separate containers to prevent wilting.
🍽️ Serving Suggestions
Pair with a cold glass of sparkling water with a heavy squeeze of lime and a dash of Tajin. A chilled Hibiscus (Jamaica) iced tea (unsweetened or keto-friendly) complements the spices perfectly. Serve with a side of extra hot salsa or pico de gallo for those who want more heat. For a festive touch, garnish the rim of the bowl with a fresh lime wedge and a sprig of cilantro.