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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This savory salad features a low-carb taco-seasoning mix that is easy to make and can be used in other Mexican recipes. It can be served as a main dish for four or as a side salad for eight. Ingredients:
2 tbsp chili powder |
1 tbsp soy flour |
1 tbsp onion powder |
1 tbsp garlic powder |
1 tbsp grapeseed oil |
488 g extra lean ground beef |
3/4 cup water |
6 leaves romaine lettuce |
120 ml green salsa |
380 g jicama |
100 g cheddar cheese |
Directions:
1. Make the seasoning mix: In a small bowl, combine the chili powder, soy flour, onion powder and garlic powder. Set aside.
2. In a large skillet, add oil and cook the ground beef over medium heat until browned, breaking up with the back of a wooden spoon, about 10 minutes. Add the water and seasoning mix; stir to combine. Reduce heat to medium-low, and cook until liquid is almost completely absorbed, 10 to 15 minutes.
3. In a large bowl, toss lettuce with salsa. Divide among 4 large serving bowls. Top each with jicama. Divide the cheddar cheese 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, if using. Arrange 8 tortilla chips around each bowl, if desired.
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