Taco Salad Recipe
4.1g
Net Carbs
Net Carbs
Prep Time: 25 Minutes
Style:Mexican
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:Mexican
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Thick-It-Up
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 lb Ground Beef (80% Lean / 20% Fat)
- 3/4 cup Tap Water
- 6 cup shredded Cos or Romaine Lettuce
- 4 tablespoon Green Tomato Chile Sauce (Salsa Verde)
- 4 oz Yambean (Jicama)
- 1 cup, shredded Monterey Jack Cheese
- 1/2 cup, shredded Cheddar Cheese
- 4 tbsp Sour Cream (Cultured)
DIRECTIONS
- Make the seasoning mix: In a small bowl, combine the chili powder, cumin, Thick-It-Up, onion powder and garlic powder. Set aside.
- In a large skillet, cook the ground beef over medium heat until browned, breaking up with the back of a wooden spoon, about 15 minutes.
- Drain off fat, if any. Add the water and seasoning mix; stir to combine. Reduce heat to medium-low, and cook until liquid is almost completely absorbed, 10 to 12 minutes.
- In a large bowl, toss lettuces with the green tomato chile sauce. Divide among 4 large serving bowls, about 1 1/2 cups each. Top each with 1/4 cup chopped jicama.
- In a medium bowl, toss the Monterey jack and cheddar cheeses together; divide and sprinkle over the jicama.
- Divide and spoon the beef mixture (about 1/2 cup per serving) over the cheese.
- Top each with 1 tablespoon sour cream and 2 tablespoons additional green chile sauce if desired (don't forget to add in the extra carbs!).
Cooking Tip
Make a large batch of the seasoning mix to use in other recipes and to make prep easy! You'll need 2 tbsp of the blend for this recipe.
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