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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
