Low Carb Taco Salad Shells Food

KETO TACO SALAD

Steps:

• In large skillet, brown ground beef with onion and garlic.
• Drain off an fat, then mix in remaining seasonings. Set aside.
• For each salad, add 1.25 ounces spring mix, half of a diced tomato, half of a chopped avocado, 1/4 of the meat mixture, and 1 ounce shredded cheese. Top each salad with 2 Parmesan crisps broken into pieces. Add salsa and sour cream if desired.

EASY KETO TACO SALAD BOWL FOR 2

Steps:

• Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
• Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

LOW CARB TACO SHELLS

Steps:

• Place 1/3 cup of cheese in thin layer on parchment paper.
• Microwave on high for one minute, or until cheese is bubbly.
• While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
• The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
• Let the cheese cool while around the object.
• When it has cooled, peel it from the parchment paper.
• Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.

TACO SALAD - LOW CARB

Steps:

• Brown the hamburger; drain off the fat. Stir in the seasoning mix. Allow to cool.
• Place lettuce, tomato, avocado and cheese in a large bowl.
• Blend the salsa and sour cream together (I use a food processor as we like ours smooth).
• Add ground beef to the bowl.
• Toss salad with desired amount of dressing and serve.