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Low Carb Taco Salad Bowl


  • 2 Carb Balance Tortillas
  • 1 Tablespoon Oil
  • Pinch Salt
  • 1 Lb Ground Beef
  • 4 Tablespoons Taco Seasoning
  • 1/2 Cup Water
  • 1 Head Iceberg Lettuce - chopped
  • Cherry Tomatoes - halved
  • 1 Avocado - pitted, chopped
  • Black Olives - sliced
  • 1 Cup Shredded Cheddar Cheese
  • Fresh Chopped Cilantro
  • Dressing:
  • 1 Cup Sour Cream
  • 2 Tablespoons Salsa
  • 1 Tablespoon Taco Seasoning
  • 1 Tablespoon Dried Ranch Seasoning
Low Carb Taco Salad Bowl


Tortilla Strips:

  • Preheat oven to 350┬║F.
  • Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.
  • Bake for 15 minutes, toss half way through.

Taco Beef:

  • Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.


  • Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.


  • Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.

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