Low-Carb Taco Salad Supreme Photo
Low-Carb Taco Salad Supreme
Yield: Makes 4 servings
Ingredients:
1
pound ground beef

1/2
cup chopped onion

2
cloves garlic, minced

1
teaspoon ground cumin

1
teaspoon chili powder

1/2
teaspoon salt

1/2
cup salsa, divided

6
cups packed torn or sliced romaine lettuce

1
large tomato, chopped

1
cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided

2
tablespoons canola oil

1
ripe avocado, peeled, seeded and diced

1/4
cup sour cream



 
Preparation:
1.
Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.

2.
Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.



Nutritional Information:
Serving Size: 2 cups salad (with 2/3 cup meat mixture, 2 tablespoons cheese and 1 tablespoon sour cream)
Sodium 668 mg
Protein 30 g
Fiber 5 g
Carbohydrate 11 g
Cholesterol 113 mg
Saturated Fat 17 g
Total Fat 47 g
Calories from Fat 72 %
Calories 584
Dietary Exchange:
Fat 8
Meat 3
Vegetable 2


This recipe appears in: Mexican

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