Keto taco salad with salsa dressing and guacamole

This fast and simple dish has all the flavors of the Mexican classic salad but without the tortillas or the carbs.

Instructions

Taco meat
Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, and use a spatula to break it up. Stir occasionally for about 10 minutes, or until cooked through.
Sprinkle the taco seasoning over the meat, and stir until combined. Add the water and increase the temperature to high, bringing the mixture to a boil. Reduce temperature to medium-low, and let simmer for 3-5 minutes, until the mixture thickens. Cover, and keep warm over low heat. Meanwhile, prepare the guacamole.

Guacamole
Peel the avocados and place them into a medium-sized bowl.
Add the garlic, lime juice, cilantro, red chili pepper, salt, and pepper. Mash with a fork until the consistency is chunky or smooth, based on your preference. Set aside.

Salsa dressing
In a small bowl, add the mayonnaise, salsa, salt, and pepper. Mix together until combined. Set aside.

Taco salad
Layer the salad ingredients in a large serving bowl, or into individual salad bowls.
For serving, top the salad with taco meat, cheese, cilantro, and lime wedges. Add a dollop of guacamole, and drizzle the creamy salsa dressing over the taco salad.

Tip
When buying taco seasoning and salsa, read through the ingredient labels to ensure that the brands are sugar-free.

Ingredients

Taco meat
2 tbsp olive oil
1¾ lbs ground beef or ground turkey
2 tbsp taco seasoning (add more, plus salt, if needed)
¾ cup water

Guacamole
2 (14 oz.) ripe avocados
2 minced garlic cloves
1 tbsp lime juice
2 tbsp fresh cilantro, finely chopped
½ red chili pepper, without seeds and finely chopped (optional)
salt and ground black pepper to taste

Creamy salsa dressing
½ cup mayonnaise
¼ cup sugar-free salsa
salt and ground black pepper to taste

Salad
5 oz. (4 cups) lettuce, thinly sliced
5 oz. cucumber, diced
4 oz. (2⁄3 cup) tomatoes, diced
2 oz. (52⁄3 tbsp) red onions, thinly sliced wedges

Serving
½ cup (2 oz.) Mexican cheese, shredded
4 tbsp fresh cilantro
1 lime, wedges (optional)