TACO SALAD
This is a whole meal deal on it’s own. Very similar to the traditional favorite! This recipe is found in More Splendid Low-Carbing.
2 tbsp dehydrated onion flakes (25 mL)
2 tsp ground cumin (10 mL)
3/4 tsp hot chili powder (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp garlic powder (2 mL)
1/4 tsp cornstarch, OR arrowroot powder (1 mL)
1 cup water (250 mL)
6 cups shredded lettuce (1.5L)
1 large tomato, diced finely
1/2 cup cheddar cheese (125 mL)
3/4 cup Thousand Island Dressing (175 mL)
Monterey Jack Dipping Chips, OR Cheddar Taco Chips
In large frying pan, brown ground beef. Pour off fat. Add onion flakes, cumin, hot chili powder, salt, garlic powder and cornstarch, OR arrowroot powder. Stir in water. Bring to boil, reduce heat and simmer until sauce thickens and onion is soft.
Prepare Taco Chips. Prepare each plate individually. Place lettuce on plate, mound ground beef in center, diced tomato, sprinkling of cheese, and 2 tbsp (25 mL) dressing. Toss salad to mix well and arrange Taco chips on or around salad.
Helpful Hint: It is customary to toss the Taco Salad, however, it may be served without tossing, as it looks more attractive, in my opinion. Sprinkle dressing around perimeter of meat and on salad greens.
Nutritional Analysis: 6 servings, 1 serving:
408.2 calories; 26.4 g protein; 31.3 g fat; 4.2 g carbs
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