Keto Layered Taco Salad

An easy-to-serve and portion-controlled keto-friendly take on the classic taco salad. Its layered beautifully in a cake pan.

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 head iceberg lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa
• Salt and pepper to taste

Instructions:

Preheat oven to 350F 175C

In a skillet, cook ground beef over medium heat until browned

Drain excess fat

Add taco seasoning mix and water according to packet instructions to the beef

Simmer for 5 minutes

In a 9x13 inch cake pan, layer shredded lettuce evenly on the bottom

Spread the taco meat mixture over the lettuce layer

Layer cherry tomatoes, cheddar cheese, sour cream, black olives, diced red onion, avocado, and chopped cilantro over the taco meat

Drizzle salsa over the top

Season with salt and pepper to taste

Cover with plastic wrap and refrigerate for at least 1 hour before serving

Cut into squares and serve chilled