Keto Taco Slaw

Although I’m not keto eaters, I love to try keto meals sometimes. It makes daily meals more appealing and my cooking time less boring. In this post, I’m glad to share an easy yet tasty keto salad, Keto Taco Slaw. I’ve made it twice this month and it actually work with my family. My husband who has got interested in low-carb dinners recently became a fan of it.

Keto Taco slaw is a good mix of coleslaw, ground beef, taco seasoning, diced tomatoes and chilies, sliced black olives, slice avocado, herbs and spices. It’s a great choice for dinner and quick-prep lunch. Spending 15 minutes, and you will have delicious and nutritious dish to satisfy your hunger. I really this slaw for busy weekday’s meal or when I do not have mood for cooking. It tastes so good!

If you love coleslaw, you should never miss this salad for meal. It will jazz up boring coleslaw meals and spice up your cooking time. Those who have love for beef, may also give it a try. They all are daily ingredients but will taste amazing when cooked with a new recipe. Here we go!

Keto Taco Slaw

Recipe by Sandra MyersCourse: Dinner, SaladsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

1

hour 

10

minutes

Keto Taco slaw is a good mix of coleslaw, ground beef, taco seasoning, diced tomatoes and chilies, sliced black olives, slice avocado, herbs and spices. It’s a great choice for dinner and quick-prep lunch.

Ingredients

• 1 pound ground beef

• 1 (10oz) can diced tomatoes and green chilies, with juices

• 1 (16oz) bag coleslaw mix

• 4 tbsp. Taco Seasoning

• 1⁄2 cup sliced black olives

• 1 large avocado, peeled, pitted, and sliced, for garnish

• 2 green onions, sliced, for garnish

• Sea salt (optional)

• Fresh cilantro or flat-leaf parsley, for garnish (optional)

• Sliced Jalapeño, for serving (optional)

• Sour cream, for serving (optional)

Directions

• Heat a large skillet over medium heat. Add in ground beef and 2 tablespoons of seasoning blend and cook until browned and cooked through, about 15 minutes.
• Stir in diced tomatoes, green chilies, coleslaw mix, and remaining seasoning blend. Cook until cabbage is tender, about 7 minutes.
• Add in olives and cook until heated, about 2 minutes. Season with salt, if desired.
• Top with avocado slices, green onions, as well as cilantro, jalapeños, or sour cream, if using.
• Serve immediately and store leftovers in refrigerator for up to 1 week.