Leftover Keto Taco Salad is a tasty quick and easy meal to make on those busy weeks when you don't have time to cook every night of the week. Whenever I make my Diabetic Friendly Beef Tacos with a Cheese Shell, I use the leftovers to make this delicious low carb and diabetic friendly keto taco salad.
Even though I'm a food blogger, when I make dinner, the last thing I want to do is spend a lot of time in the kitchen after working on recipes all day. Which is why I love using leftover tacos to make this low carb salad.
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So this is basically a deconstructed taco in a bowl and we are all here for it.
There is nothing better than some juicy beef taco meat combined with fresh lettuce, tomatoes and cheese with a creamy chili ranch dressing. You might also enjoy this Low Carb Tex-Mex Chicken and Cauliflower Rice recipe.
Other salad recipes you might enjoy
Ingredients used in this leftover keto taco salad
Tasty beef taco meat made with chili and garlic powder combined with juicy chopped tomatoes, lettuce and shredded cheddar cheese are the base of this salad. We then add the chili ranch dressing.
- Leftover Taco Meat: browned ground beef with chili and garlic powder with some salt and pepper simmered with a little bit of water to distribute all the flavours.
- Chili Powder: used to make the chili ranch dressing for this delicious low carb salad.
- Ranch: store bought for simplicity of this recipe
- Lettuce, tomatoes and shredded cheddar
Steps by step instructions
How to make this easy leftover keto taco salad?
This super easy to make salad is made in just two simple steps.
STEP 1: In a large salad bowl combine the leftover cold taco meat with the shredded lettuce, tomatoes and shredded cheddar.
STEP 2: In a small bowl mix together the chili powder and ranch dressing and pour over the contents in the large salad bowl. Toss to combine and enjoy.
Recipe tips
Although I prefer to enjoy this taco salad cold, it is a matter of preference and you can make it with warm taco meat.
Make Ahead: if you want to make this salad ahead of time, place each ingredient in portions in the bowl, mix just before ready to consume.
- Serving: enjoy with low carb tortilla chips and salsa, Jalapeno Poppers or if you're in the mood a low carb margarita.
- Storage: store in an airtight container in the fridge for up to 4 days.
More taco salad toppings
The low carb toppings are endless for this salad, here are just a few toppings that go well in this salad.
Jalapenos: thinly sliced or diced jalapenos add a nice heat to this salad
Red Onions: sharp and pungent but a little milder than yellow onions. If you want to make the red onions milder, simply soak slices of red onion in water for 5-10 minutes, then drain and pat dry before using.
Cilantro: one of my favourite herbs but people tend to love them or hate them. Some fresh chopped cilantro will brighten up this leftover keto taco salad.
Guacamole: believe it or not but I have a food intolerance with avocados so I can't eat guacamole anymore. However, if you can, this is a must have for this salad.
Black Olives: olives are a favourite snack of mine so tossing a few chopped olives in this salad would be a delicious add in.
Frequently asked questions
3g net carbs per serving of this leftover keto taco salad.
Simply buy low carb tortillas from your grocery store, cut them into smaller triangles with a pizza knife. Spread them out evenly on a baking sheet sprayed with cooking oil, spritze the top of the tortillas with cooking spray. Bake at 350°F for about 5 minutes per side.
Most salads are good on keto. I often enjoy a salad that has protein and lots of chunky veggies like this Low Carb Chicken Cobb Salad.
📖 Recipe Card
Leftover Keto Taco Salad
Recipe Video
Equipment
Ingredients
- ½ lb leftover taco meat
- ¼ cup shredded lettuce
- ½ cup chopped tomatoes
- ¼ cup shredded cheddar
- ¼ cup ranch dressing
- 1 teaspoon chili powder
Instructions
- In a large salad bowl combine the leftover taco meat with the lettuce, tomatoes and cheese.
- In a small bowl combine the ranch dressing and the chili powder. Pour over the contents in the large bowl and toss.
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
nancy says
great use of leftover tacos. Now i don't have to overstuff myself - i can make salad the next day!
amanda says
This was the perfect lunch with the leftover meat I had. So good! thanks!
Nora says
I love recipes for leftover food! So nothing has to be thrown away and you have something delicious to eat again. Thank you!
Anaiah says
Love how simple and easy this is to make for dinner and it's such a great way to use up any leftovers!
Alexandra says
I made this for lunch today - so good! Simple, delicious, filling and easy! Will make again.