Ingredients:

For the Taco Meat:

  • 1 lb ground beef
  • 1 tablespoon taco seasoning (check for low-carb or make your own)
  • Salt and pepper to taste
  • 1/4 cup water

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced bell peppers (use colorful ones)
  • 1/2 cup diced red onion
  • 1/2 cup sliced black olives
  • 1 cup shredded cheddar cheese

For the Catalina Dressing:

  • 1/3 cup sugar-free ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons low-carb sweetener (such as erythritol or monk fruit)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Optional Toppings:

  • Avocado slices
  • Sour cream
  • Chopped cilantro

Instructions:

For the Taco Meat:

  1. Cook Ground Beef:
    • In a skillet over medium heat, cook the ground beef until browned and cooked through.
  2. Season and Simmer:
    • Drain any excess fat, then add taco seasoning, salt, pepper, and water to the skillet. Simmer for a few minutes until the mixture thickens. Set aside.

For the Catalina Dressing:

  1. Mix Ingredients:
    • In a bowl, whisk together sugar-free ketchup, apple cider vinegar, olive oil, sweetener, Dijon mustard, onion powder, garlic powder, salt, and pepper. Adjust the sweetness to your liking.

Assembling the Salad:

  1. Prepare Salad Base:
    • In a large salad bowl, combine mixed salad greens, cherry tomatoes, diced bell peppers, diced red onion, sliced black olives, and shredded cheddar cheese.
  2. Add Taco Meat:
    • Spoon the cooked taco meat over the salad.
  3. Drizzle with Dressing:
    • Drizzle the Catalina dressing over the salad. Toss everything together until well coated.
  4. Top with Optional Toppings:
    • Add optional toppings like avocado slices, sour cream, and chopped cilantro.
  5. Serve:
    • Serve immediately and enjoy your Keto Catalina Taco Salad!