Growing up in Texas has created a serious love affair between me and Mexican food. So, this low-carb taco salad totally satisfies that craving without all the chips and other carbs that usually go along with a tex-mex splurge.
This is not so much a recipe, as it is an idea to break out of a low-carb rut. It’s super easy, and I always look forward to lunch when this is on the menu!
Serves 3 – 4 (This makes at least 3 lunches for me during the week.)
- 1 lb. of grass-fed ground beef (you could always sub chicken or turkey)
- 1 package of taco seasoning (I use Nueva Cocina because it’s all natural, low carb, and gluten free. You can also mix your own.)
- 1 8 oz. can of tomato sauce
- salad greens (I like Romaine, Heritage Greens, Spinach, or a mix of all three.)
- other veggies to include: plain broccoli slaw, shredded carrots, shredded cabbage, red or yellow bell peppers, or zucchini
- shredded cheese (I use a colby/jack mix, but cheddar, or other cheeses you like would be good too.)
- full-fat sour cream (Organic Valley is my absolute favorite sour cream! I think I could eat that stuff right out of the tub.)
- salsa (I use Green Mountain Gringo because it has minimal carbs.)
- I prepare the taco meat in accordance with the taco seasoning instructions. For Nueva Cocina, that means browning the meat, adding the seasoning, then water, then the tomato sauce, covering, and letting simmer for 10 minutes. It’s pretty easy. If you are being super strict with carbs, you can leave out the tomato sauce, use a bit more water, and maybe just half of the seasoning packet.
- I pile up my greens and other veggies on a plate.
- Add the taco meat.
- Top with cheese, sour cream, and salsa.
- Also, black olives and avocado could be added, if you like.