Low-Carb Taco Salad Supreme the Editors of Publications International, Ltd.
Low-Carb Taco Salad Supreme
Makes 4 servings
|1||pound ground beef|
|1/2||cup chopped onion|
|2||cloves garlic, minced|
|1||teaspoon ground cumin|
|1||teaspoon chili powder|
|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|
- 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.
|Serving Size:||2 cups salad (with 2/3 cup meat mixture, 2 tablespoons cheese and 1 tablespoon sour cream)|
|Saturated Fat||17 g|
|Total Fat||47 g|
|Calories from Fat||72 %|
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