This is an amazing taco salad that will having you making extra dressing for your salads all week! Better then Chipotle in my humble opinion too!

Taco Bowl

4 Servings

1 Serving: 413 Calories, 31g Fat, 6g Carbs, 23g Protein

 

Rice & Meat

3 Cups Riced Cauliflower

1lb Ground Beef

2 Tbsp K4K Taco Seasoning

1/2 Cup Red Onion, chopped

2/3 Cup Bell Pepper, chopped

2 Clove Garlic, minced

2 Tbsp water

1 tsp Cumin

Salt and Pepper to taste

1 Cup Cherry Tomatoes, chopped 

For the Sauce

1 1⁄2 Cup Spinach, chopped 

3/4 Cup Cilantro

1⁄4 cup sour cream

1 Avocado

2 Jalapenos, chopped

1 garlic clove, minced

3 Tbsp Lime Juice

salt to taste 

 

Directions: 

1.     Begin by browning the ground beef in a skillet. 

2.     Once browned add 2 Tbsp of the K4K Taco seasoning and mix well. Do not drain the fat from the meat. 

3.     Set the meat aside and leave some of the fat in the pan . 

4.     Steam the cauliflower rice. 

5.     Using a cheese cloth or a dish towel, squeeze excess water from cauliflower. Do NOT skip this! Transfer to a bowl

6.     In the skillet you used to brown the beef add water bell pepper, onion, and garlic. Cook over medium heat until veggies are soft. 

7.     Add the riced cauliflower, cumin, salt and pepper, and beef. Cook for another 2 minutes. 

8.     In a food processor or blender, combine all sauce ingredients. Blend until smooth

9.     Add sauce to rice mixture and stir well. Top with the tomatoes. 

10.   Enjoy!

 

 

K4K Taco Seasoning

1/2 tsp Garlic powder

1/4 tsp Onion powder

1/2 tsp Oregano, dried

1 tsp Black pepper

1 tsp of Swerve

1 tbsp Chili powder

1/2 tsp Paprika

1/4 tsp Red pepper flakes

1 tsp Sea salt

1 1/2 tsp Cumin, ground

Directions:

1.      Combine all the spices together in a Tupperware or jar that can seal tight.

2.      Use 2.5 Tbsp of seasoning per 1 lb of meat.