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Taco Salad with Nacho Cheese Chips

Serves 4

A fresh, crispy taco salad is just the ticket after a full day of getting your to-do list done! We took our salad up a notch by using our Nacho Cheese Chips instead of traditional tortilla chips and we are loving every bite!

Prep Time: 5 minutes
Cooking Time: 20 minutes

1 pound of grass-fed ground beef
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon chili powder
¼ teaspoon dried red chili flakes
1 head of romaine lettuce, chopped
1 medium tomato, chopped
4 medium radishes, ends removed & minced
1 2.5-ounce canned sliced black olives, drained
1 cup shredded Mexican cheese
4 tablespoons full-fat sour cream
½ cup fresh cilantro, minced
2 bags of Real Ketones Nacho Cheese Chips, crushed into a powder


Cook ground beef in a sauté pan, breaking up with a wooden spoon as it browns.

When fully cooked, drain excess moisture. Season with sea salt, black pepper, garlic powder and spices. Place in the fridge and allow to cool.

Add chopped lettuce, tomato, radish, olives, shredded cheese and Real Ketones Nacho Cheese Chips to a large bowl and toss well. When ground beef is cool, add to the salad and toss well until everything is well-combined.

Serve between 4 with fresh cilantro and sour cream.

Store any leftovers in a glass container in the fridge for up to 3 days.


Calories: 543
Carbs: 10
Net Carbs: 7
Protein: 38
Fat: 36