This low carb layered taco salad dip with ground beef is made with refried soy beans. Perfect served as a salad topping or for dipping keto tortilla chips.
I’ve had some unusual cravings for a taco salad lately. The cafeteria at work used to sell the ones that come in the tortilla bowls.
I would pass on the bowl and just get the salad. I know the carbs were probably higher than I would have liked, but still a fairly low carb meal compared to the other lunch entrees, especially since I wasn’t eating the tortilla.
I think my whole taco craving started after seeing a 7-layer taco dip at my sister’s house during a birthday party for my nephew who turned 30 years old a few weeks ago. Although the dip looked very tempting, I knew I better stay away since it had regular refried beans in it.
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This past weekend, I finally got around to making a low carb layered taco salad dip with ground beef and refried black soy beans. I didn’t have time to make make my own tortilla chips, so I just ate this taco dip on some lettuce.
The dip was fabulous! It tastes just like the regular higher carb dip made with high carb beans. In fact, it was so good, my son who doesn’t follow a low carb diet ate most of it.
This taco dip took a little longer than a standard 7 layer Mexican dip because I had to make my own refried beans. I also used freshly grated cheddar cheese to avoid the added starch in pre-shredded cheese. To save a little time, I used a prepared guacamole dip that didn’t have any added fillers.
One of the local grocery stores sells these low carb black soy beans by Eden Foods. Specialty stores like Whole Foods may also sell them.
To make the refried beans, I put the beans in a food processor after draining and rinsing them and process until they are smooth. I also add a little low carb milk which provides some liquid to help in processing them.
I no longer used prepared taco seasonings because they usually contain added starch. Instead, I make my own spice blend so I know exactly what’s in it. There are lots of recipes for homemade taco mix so find a blend you like.
Although it’s pretty easy to make your own guacamole dip, I used a prepared one to save a little time. I checked the label to make sure there wasn’t any high carb ingredients added to it.
If you don’t have a box grater, you definitely should get one. It makes grating cheese a breeze as well as getting the zest from limes and lemons. I’ve had my box grater for over twenty years and it has served me well.
Some people use straight sour cream over the taco seasoned beef layer, but I like to use a mix of cream cheese and sour cream. I do find it’s a bit tough to spread, but I managed to completely cover the ground beef with it.
Next comes the grated cheese. I also like to add black olives, but I ended up putting it on my individual servings because I made this layered taco salad dip with ground beef to share with my family and they aren’t fans of olives like I am. Jalapeno slices or sliced green onions are also great additions for the top to add color and flavor.
Layered Taco Salad Dip with Ground Beef
Refried Soy Beans:
- 1 can Eden black soy beans 15 ounces
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons chili powder
- 1 tablespoon unsweetened almond milk or coconut milk
Taco Seasoned Ground Beef:
- 1 1/2 pounds ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 ounces sour cream
- 4 ounces cream cheese softened
- 8 ounces guacamole
- 2 medium tomatoes diced
- 8 ounces cheddar cheese shredded
- 3.8 ounce can sliced black olives optional
Refried Soy Beans:
Drain can of soy bean and rinse beans.
Place beans in blender or food processor and process until smooth. Blend in remaining ingredients.
Heat olive oil in medium skillet. Cook bean mixture until softened.
Taco Seasoned Ground Beef:
In large skillet, brown ground beef with onion and garlic.
Drain off an fat, then mix in remaining seasonings.
In small bowl combine sour cream and cream cheese. Set aside.
In 13x9 baking pan, layer in the following order: refried soy beans, taco seasoned ground beef, sour cream mixture, guacamole, tomatoes, and shredded cheese.
Top with sliced black olives if desired.
Serve on top of lettuce for salad or with low carb tortilla chips as a dip.
Nutrition per serving: 2.0g net carbs