Low Carb Taco Potatoes Food

LOW-CARB "TACOS"

Low-Carb

This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.

Provided by Sarah

Categories Salad Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds ground beef
1 onion, diced
½ (4 ounce) can diced jalapeno peppers
1 (1 ounce) package taco seasoning mix
2 cups shredded lettuce
1 tomato, chopped
½ cup shredded reduced-fat Cheddar cheese
¼ cup salsa
¼ cup low-fat sour cream
1 avocado - peeled, pitted, and sliced

Steps:

Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 16.3 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 12.5 g, Sodium 1061.9 mg, Sugar 4.9 g

TACO BAKED POTATOES

Taco Baked Potatoes image

This is a great hearty topping for baked potatoes. Makes a full meal. I found this recipe several years ago in Taste of Home magazine.

Provided by Chris from Kansas

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
4 hot baked potatoes
4 ounces shredded sharp cheddar cheese
1 cup chopped green onion
salsa (optional)
sour cream (optional)

Steps:

In a skillet, brown beef; drain.
Add taco seasoning; prepare according to package directions.
With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
Top with taco meat, cheese and onions.
Serve with salsa and/or sour cream, if desired.

LOW CARB TACO POTATOES

Low Carb Taco Potatoes image

According to the Reynolds Foil site this recipe has less than 15 gms of carbs per serving. This can be made in the oven or on the grill.

Provided by Nana Lee

Categories Potato

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

1 sheet reynolds wrap release non-stick aluminum foil (18x24-inches)
1 medium onion, sliced
4 -5 medium red potatoes, cut in 1-inch cubes (about 1 1/2 pounds)
0.5 (1 1/4 ounce) package taco seasoning
1 tablespoon olive oil
1/2 cup shredded Mexican blend cheese or 1/2 cup taco blend cheese

Steps:

PREHEAT oven to 450°F OR grill to medium-high.
CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
Sprinkle with cheese before serving.

LOW-CARB TACO SOUP

Low-Carb Taco Soup image

If you are trying Atkins® or another low-carb diet...this soup is awesome! This is a perfect recipe for a gluten-free diet as well. Easy to make and delicious. Garnish with cilantro and shredded Cheddar cheese.

Provided by Kate

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 54m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups chicken broth, divided
1 small head cauliflower, finely chopped
1 tablespoon olive oil, or as needed
1 onion, finely chopped
1 (4 ounce) can diced jalapeno peppers
1 pound ground beef
1 (8 ounce) package cream cheese, cubed
1 (26 ounce) container diced tomatoes
1 teaspoon ground paprika
salt and ground black pepper to taste

Steps:

Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 12.6 g, Cholesterol 90.5 mg, Fat 27.6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 13.2 g, Sodium 1281.5 mg, Sugar 6.8 g

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