Low Carb Taco Salad Bowl

 Ingredients

• 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

Instructions

Tortilla Strips:

• Preheat oven to 350ºF.
• 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.

Dressing:

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

Salads:

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