Simple Ground Beef Taco Salad

It’s no secret how much I love tacos.  I could eat them every single day!  I like to change it up with a quick taco salad every once in a while.  There is a lot of veggies and nutrients in a taco salad.  You can literally put any salad item you like into this.

This one I make is fairly traditional and simple. Take a look!

Simple Ground Beef Taco Salad

Servings: 2 Taco Salads

Ingredients:
12 oz lean ground beef
2 T taco seasoning (reduce sodium)
1/2 cup-3/4 corn, cooked
1/2 cup-3/4 black beans, drained
1/2 cup tomatoes, diced
1/2 cup red onion, diced
1 avocado, diced
1/2 cup, shredded cheddar cheese
8 cups lettuce, chopped
4 T cilantro, chopped

Sour cream:
1/2 Cup lite sour cream
1 lime, juiced
1/2 T extra virgin olive oil
2 t chili powder
1 t cayenne pepper
1 t garlic powder
1 t onion powder
1 t salt
1 t pepper

Directions:  In a medium bowl add in the sour cream, olive oil and lime juice and mix well.  Season the sour cream with seasonings above. Stir and set aside.

In a medium saute pan add in the ground beef, break up the meat as it’s cooking.  Season with the taco seasoning and completely brown the meat and cook through. (Note: If you aren’t using a lean beef, you may want to drain the fat prior to adding the taco seasoning, or drain on paper towel once cooked.)

For the corn and black beans you can put in  the salad warm, room temp or cold.  It’s really a preference.  Personally I warm the corn and black beans up slightly.

To assemble the taco salad, add 1/2 chopped lettuce to a bowl (4 cups), then top about 5-6 oz of ground beef, right in the middle.  Next add the rest of the toppings, black beans, corn, red onion, tomatoes, cheese, avocado and cilantro.

Top with a few dollops of your sour cream and serve!  I like to mix mine up so I get a little of everything with each bite.

Note: My taco bowl shown doesn’t have cilantro as I was out of it! I put in the recipe because I love it and I think everything Mexican food related should have it! 🙂 Also, you can easily substitute your favorite protein. Or add more beans for a vegetarian option.  There is no rules!

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Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.

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Sweet Potato, Red Pepper & Kale Hash

I made this hash while I was doing a specific diet last year and I really enjoyed it. The hash has sweet potatoes, red peppers and kale so it’s full of great healthy foods. When I ate this, I’d have for breakfast with 2 eggs and homemade breakfast sausage (Recipe coming soon!)

Eating this in the morning helped me feel fuller longer, and it really helped with my meal prep. Breakfasts are always hard for me, I always work from home, and some days I get up right before it’s time to start working. So, having something prepped and ready to go like this is SO helpful! There were even times I just had the hash with the sausage and that was it. So good! Give it a try!

Sweet Potato, Red Pepper & Kale Hash

Ingredients:

2 medium sweet potatoes, diced
2 large red peppers, diced or cut in strips
10 oz chopped kale
2 t garlic powder
2 t onion powder
2 t salt plus sprinkle
2 t pepper
1.5 T olive oil

Directions: Preheat oven 400°. In a large oven safe dish/pan add in the sweet potatoes add half of the oil. Sprinkle with 1 t of each of the spices. Garlic & onion powder and salt & pepper. Roast in the oven about 10-15 minutes. Next Add in the red peppers and mix with sweet potatoes, add rest of the olive oil and seasoning. Roast for another 10-15 minutes. Add in the chopped kale and mix well. Roast for another 5-10 minutes so the kale is still slightly crisp but wilted. Sprinkle with with salt, if you desire.

Notes: This is ideal for meal prep for breakfast or any time of the day. Serve with a piece of meat, or eggs. Also, feel free to spice it up with your flavors. Add some heat to kick it up a notch.

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Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

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Low Carb Cold Cut Roll Up

Is anyone like me when it comes to lunch ideas?  I like to meal prep like full meals, like extra grilled chicken and a vegetable.  But sometimes you just want a real lunch type meal.

This low carb roll up is perfect for that.  If you are doing low carb you can leave out a tortilla. If you want the carbs, add the tortilla.  You can really make it with any cold cuts aka lunch meat you want.

Low Carb Cold Cut Roll Up

Ingredients:

2 slices roast turkey or ham
3 slices (lengthwise cut) cucumber, very thin
1/2 smashed avocado
1 slice cooked bacon
1 green onion, sliced
1 1/2 slices of favorite cheese

To Assemble:  Lay the slices of meat down slightly overlapping.  Next add the 3 slices of cucumber.  Spread the mashed avocado over the meat and cucumber.  Next add the sliced cheese and top with the piece of bacon (I cut mine into 3 pieces) next sprinkle on green onions. Next roll up tight and cut in half to eat.  If you aren’t going to eat immediately, after you roll it up, wrap with plastic wrap and put in the refrigerator.  Cut it once you are going to eat it.

Notes: You can use any lunch meat you half or like.  Also, you can use mayo, or mustard or a dressing vs the avocado.  I was just trying to keep it on the healthier side.  If you aren’t doing low carb, or want a tortilla. start with the tortilla on the bottom and then finish the rest of the assembling.

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Tomato & Parmesan Stuffed Avocado

I am excited for summer, even though it seems so far away with all that’s going on in the world right now.  I just love the light summer meals. You can make a nice salad and the fresh ingredients are the best.

I love this salad avocado thingie because it’s so light and refreshing.  I’m sharing it just so others can have this idea and make it quickly if they have all the ingredients.

Tomato & Parmesan Stuffed Avocado

Ingredients:
1 Avocado
3-4 Roma tomatoes, diced
1/1 T Extra Virgin Olive Oil or Avocado Oil
2-3 T Parmesan cheese, finely grated (more or less to your preference, I like more)
2 t dried basil
salt, to taste
pepper, to taste

Directions: In a small bowl add in diced tomatoes, Parmesan cheese, oil, basil and sprinkle of salt and pepper. Put in refrigerator for 30 minutes or longer so the flavors blend.  Remove from refrigerator, cut an avocado in half and remove the pit.  Add in the tomatoes salad to both sides and enjoy a light refreshing lunch or snack. Simple, Fast, Delicious and healthy.

Note: This can be made ahead of time and then just add to the avocado right before you eat it.  I usually make the night before or the morning before and then keep refrigerated until ready to stuff into the avocado.

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