Am back on a Lo-Carb diet for the next few weeks but can’t bear to eat the same food every day (roasted chicken, steak, burgers, etc.) So last night I made Taco Salad, which took less than 15 minutes to prep and cook – then brought left-overs for lunch today in a portable bento box.
No, you won’t find a deep-fried taco shell or even tortilla chips hidden somewhere underneath, as they would take the carb count way beyond what I use in a day (which is 25 carbs or less).
This recipe is very simple and quick to prepare; has an abundance of flavor, and I found I didn’t really miss having a taco shell after all.
Ingredients:1 pound ground round 1/2 raw onion, chopped 1 tsp chili powder 1 tsp ground cumin Dash of Kosher salt 1 tsp Tabasco sauce 2 Tbl salsa (I used Rojo’s Fresh Cut Mild) 2 medium tomatoes 1 head of iceberg lettuce – cut into wedges, and then pulled apart 1 small avocado, cut into 4 wedges, then chopped into chunks 1/2 cup shredded Mexican Cheese 3 Tbl sour cream
- Use a non-stick fry pan, add ground round, onion, chili powder, cumin, tabasco sauce, salt and fry till hamburger and onions until cooked. Then add salsa and stir till blended. Remove from heat.
- Assemble in layers: Set out 4 plates and divide everything into 4 starting with lettuce, cooked hamburger, chopped avocado, chopped tomato, cheese, sour cream in that order. Throw a few tomato chunks on top of sour cream so it’s pretty!
Done and Yum!
Serves: 4 people
Carb Count: 8 carbs per serving
Calorie Count: 436 calories per serving