Keto Taco Salad

Back @ ya with another easy favorite! This makes 4 servings!!!

INGREDIENTS: • 1lb ground beef (I use grass fed 80/20) • 2 tsp Paprika • 4 tsp Cumin • 2 tsp oregano • 4 cloves garlic • Salt + pepper as desired

• 1 avocado • 2 roma tomatoes • 8tbsp Low carb salsa of your choice (I like it spicy) • Sour cream (as much or little as you would like) • 4 slices of deli sliced cheddar cheese • 12 cups romaine • 1/4 purple onion

INSTRUCTIONS:

  1. Preheat oven to 375 degrees

2.Brown hamburger meat in a skillet with a little oil of your choosing. Add all seasoning listed with meat + 4tbsp of the salsa. Cook until browned through. Let it sit while you chop the veggies/make the cheese.

3. Place the cheese slices on a baking sheet lined with parchment paper and put them in the oven. Let them stay in there for 5-8mins, or until they are flat and look slightly crispy. Keep an eye on them as they can burn quickly! Let them cool.

4. Chop up all the veggies to your liking and disperse evenly into 4 different bowls. Then add a quarter of the meat to each bowl, as well as the salsa/sour cream.

5. Break the cheese up into little pieces or squares. Top salad with them.

If you love herbs you can totally sprinkle some fresh cilantro. And there you have a clean, keto taco salad!

Note: there is just two of us so we both bring leftovers to lunch and they are delicious!


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