Low Carb Taco Salad

This low carb taco salad is a wonderful way to enjoy your favorite Mexican flavors with a fraction of the carbohydrates! Gluten free and keto friendly recipe.
Mexican food can often feel heavy and filling – which is great if you want some comfort food on a cold day. But if you want to enjoy the same flavors in a lighter dish, this salad is perfect for you!

Low Carb Taco Salad

INGREDIENTS:

  • 8 cherry tomatoes, halved
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ¼ cup low carb salsa
  • 1 tbs olive oil
  • 1 lb ground beef
  • 4 oz shredded lettuce
  • ¼ cup shredded cheese (eg Mexican blend)
  • 1 avocado, diced
  • fresh cilantro leaves and sliced jalapenos, to garnish
Low Carb Taco Salad


INSTRUCTIONS:

  1. Add the olive oil to a large skillet and place over a medium heat. Add the ground beef and cook until browned all over, breaking it up as it cooks.
  2. While the meat is cooking, prepare the base of the salad with shredded lettuce and halved cherry tomatoes.
  3. Drain any excess liquid from the cooked meat, then add the oregano, cumin, paprika, and low carb salsa.
  4. Remove from the heat and spoon the beef over the salad. Add the shredded cheese over the beef, then garnish with the avocado, together with the cilantro and sliced jalapenos.

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