Taco Salad

So last night was day two of the slow carb diet and I’m glad to say that our dinner was much better than the first dinner. Granted I was rushing to babysit, so we had to make it in 10 minutes. Not to mention the ingredients were from Lyric Diner (which has amazing disco fries by the way). Now Lyric is a pretty amazing diner, it’s just not known for it’s healthy food choices which I have dubbed “rabbit food.” So today Pat and I went to the grocery store and stocked up on some foods that we are allowed to eat. We bought beans, turkey bacon, eggs, tomatoes, lettuce, avocados, chicken broth, chicken, steak and some seasonings. We should be able to survive this week😉

When we got home, we started making dinner right away. I had some ground meat and taco seasonings in my kitchen so we decided to make a taco salad. Basically a chipotle-esque burrito bowl minus the rice. It was definitely an improvement from last night’s avocado and turkey diet delight (now if that doesn’t sound horrible then I don’t know what does). Alright enough of me talking, let’s get cooking!

Ingredients:

-1/2 a head lettuce
-1 lb lean ground beef
-1 onion
-1 can black beans
-1 red onion
-1 lime
-2 tomatoes
-1 avocado
-1/2 jalapeño
-1 clove garlic
-1 packet taco seasoning (I used a packet, but I think next time I’ll make my own taco seasoning)
-1/3 cup water
-Salt and pepper to taste

Directions:

  1. Mince garlic and dice the onion. Heat a large sauté pan with a little bit of olive oil and cook the garlic until it perfumes the oil. Add the onions, season with a little salt and cook until they are translucent. Add the ground beef and make sure to break up the meat in the pan. Once the meat is browned, add the taco seasonings and a little bit of water. Bring the mixture up to a boil and then simmer.
  2. Meanwhile, open the can of beans and heat as directed. If you are using dried beans, make sure to soak them overnight in warm water or simmer them for an hour before using.
  3. Dice the tomato, red onion and mince the jalapeño. Mix them all together in a medium sized bowl.  Add in a splash of lime juice and salt and pepper to taste. Now you can either make some guacamole separately or do what we did and just dice some avocado and add it to the tomatoes. Mix it all together and you’re done!
  4. To assemble: Slice the lettuce into bite size pieces and layer it in a serving dish. Top it with a layer of beans and then a layer of meat and finish with the salsa.

Now if you aren’t on the slow carb diet, feel free to top it with some cheese and some sour cream. It will also taste good if you add some rice along with the lettuce. This is a super easy dish to make and it didn’t take more than 30 minutes. Plus Pat and I managed to make enough for lunch today (or rather Pat’s lunch, I will be making a winter squash and turkey bacon soup, but that’s another post).

Hugs and puppies!

Mimi

2 thoughts on “Taco Salad

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