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Low-Carb Taco Bowl
This Low-Carb Taco Bowl will satisfy any Taco Tuesday craving with lashings of spices and topped with generous servings of sour cream, avocado and shredded cheese. And ready in under 30 minutes...
Course
Dinner
Cuisine
Mexican
Diet
Diabetic, Gluten Free
Keyword
Keto Taco Bowl, low carb mexican recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
481
kcal
Author
Abbie Brooks
Ingredients
1
tbsp
extra virgin olive oil
1.5
lbs
ground beef
1
yellow onion
chopped finely
¼
cup
tomato paste
¾
cup
cilantro leaves
4
tsp
sweet paprika
4
tsp
smoked paprika
4
tsp
ground cumin
4
tsp
garlic powder
To serve:
2
cups
lettuce
1
tomato
½
cup
shredded cheese
2
medium avocados
½
cup
sour cream
⅓
cup
jalapenos
US Customary
-
Metric
Instructions
Place a frypan over medium-high heat, add the oil and onion. Cook for 2 minutes until softened.
While onion is cooking chop the cilantro.
Add the ground beef, breaking up any lumps with a wooden spoon and cook for about 5 minutes or until browned.
Add spices, salt and pepper, tomato paste and ½ cup water.
Reduce heat to medium-low and simmer for at least 5 mins (or leave to simmer until ready to serve).
Stir in the cilantro.
While the meat is simmering, prepare the toppings.
Finely chop the tomato and add some salt and pepper.
Slice the lettuce into strips, slice the avocado.
When the beef sauce is ready, add to your bowl and layer up with tomato, avocado, lettuce, cheese, sour cream and jalapenos.
Notes
Optional extras - a squeeze of lime.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
15
g
|
Protein:
27
g
|
Fat:
35
g
|
Saturated Fat:
11
g
|
Cholesterol:
94
mg
|
Sodium:
250
mg
|
Potassium:
1045
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
2255
IU
|
Vitamin C:
20.5
mg
|
Calcium:
126
mg
|
Iron:
4.9
mg