Low Carb Taco Salad Bowl

Name: Low Carb Taco Salad Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 Carb Balance Tortillas; 1 tablespoon Oil; 1 pinch Salt; 1 pound Ground Beef; 4 tablespoon Taco Seasoning; 0.5 cup Water; 1 head Iceberg Lettuce - chopped; Cherry Tomatoes - halved; 1 Avocado - pitted (chopped); Black Olives - sliced; 1 cup Cheddar Cheese; Fresh Chopped Cilantro; Dressing; 1 cup Sour Cream; 2 tablespoon Salsa; 1 tablespoon Taco Seasoning; 1 tablespoon Ranch Seasoning

4 servings

Craving Mexican food for dinner? Make this Low Carb Taco Salad Bowl and enjoy Taco Tuesday while sticking to your low carb Keto lifestyle.

Ingredients

Carb Balance Tortillas
2
Oil
1 tbsp
Salt
1 pinch
Ground Beef
1 lb
Taco Seasoning
4 tbsp
Water
½ c
Iceberg Lettuce - chopped
1 head
Cherry Tomatoes - halved
Avocado - pitted
chopped
1
Black Olives - sliced
Cheddar Cheese
1 c
Fresh Chopped Cilantro
Dressing
Sour Cream
1 c
Salsa
2 tbsp
Taco Seasoning
1 tbsp
Ranch Seasoning
1 tbsp

Directions

Tortilla strips:

1
Preheat oven to 350ºF.
2
Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.
3
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.

Low Carb Taco Salad Bowl

25 min4 servings753 cal

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