Keto Taco Salad

A keto-ized version of thekitchn's turkey taco salad. Subbing beef for turkey and removing the beans. It runs a little high on the protein side, but low net carbs. Serve with shredded cheese, sour cream, sliced black olives, and hot sauce. Tortilla chips for those not counting carbs. Leftovers reheat well.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon bacon fat
• 1  cup red bell pepper, seeded and diced (1 medium)
• 1  tablespoon  jalapeno, seeded and minced (1 small)
• 1  lb ground beef, 80% lean
• 1  large garlic clove, minced
• 1  tablespoon chili powder
• 2  teaspoons ground cumin
• 3⁄4 teaspoon kosher salt, plus more to taste
• 1⁄2 teaspoon  dried chipotle powder (to taste)
• 1⁄4 teaspoon  smoked paprika
• 1  tablespoon red wine vinegar
•  black pepper
• 12  ounces romaine lettuce (2 medium heads)
• 4  tablespoons red wine vinegar
• 4  tablespoons olive oil

Directions

1. Melt bacon fat in a medium saute pan or #8 cast iron. Add red bell pepper and jalapeno, saute until starting to soften, about 3 minutes.
2. Add ground beef, garlic, and powdered spices. Cook until beef is browned and most of the liquid is evaporated. Stir in 1 tbsp of red wine vinegar and remove from heat. Season to taste with salt and pepper.
3. Toss the romaine lettuce in the remaining 4 tbsp vinegar and 4 tbsp olive oil.
4. Portion the beef mixture over the lettuce. Serve & pass garnishes on the side.