Low-Carb Taco Salad Supreme
Low-Carb Taco Salad Supreme
YIELD Makes 4 servings
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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:
- 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.
- 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.
This recipe appears in:
Mexican
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 |
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