Ground Beef Taco Salad

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  ¼ cup, sliced or 29g

• Garlic

  raw

  1 cloves, minced or 3g

• Spring mix

  Dole

  2 cups or 47g

• Tomatoes

  cooked, stewed, red

  3 oz or 85g

• Ground beef

  raw, 80/20

  ½ lb or 227g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Cheddar cheese

  ½ cup, shredded or 57g

• Sour cream

  ¼ cup or 58g

Directions

1. TO MAKE THE TACO MEAT: In a large skillet over medium-high heat, heat the olive oil for about 1 minute. Add the onion and garlic. Cook for 2 minutes, until tender.
2. Add the bell pepper, jalapeno pepper, and 3 ounces of diced tomatoes to the skillet. Cook for 3 to 4 more minutes.
3. Transfer the mixture to a large bowl. Set aside. Reserve any liquid left in the skillet and place back over the heat.
4. Add the ground beef to the skillet. Cook for 8 to 10 minutes, crumbling the meat, until browned.
5. Add the cumin, paprika, salt, and pepper. Stir to combine.
6. Transfer the beef to the large bowl with the onion and pepper mixture. Toss to combine.
7. Mix in the remaining 3 ounces of tomatoes.
8. Gently stir in the avocado. Do not over mix.
9. Plate each serving of taco salad with a portion of the Cheddar cheese, sour cream, and cilantro toppings.
10. Recipe by: Celby Richoux (source: https://www.ketoresource.org/keto_recipes/keto-ground-beef-taco-salad-dinner-recipe/)