Low Carb Taco Bowls with Avocado Salsa

Nutritional Information: *
Carbs/Serving:
Total Carbs: 7.85g
Fiber:  3.3g
Net Carbs:  4.55g

Calorie Breakdown:
Protein: 30%
Fat: 64%
Carbohydrates: 6%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

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Low Carb Taco Bowls with Avocado Salsa

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Appetizer

Servings 6

Ingredients

  

• 2 cup Colby Jack cheese, finely shredded, divided
• 1 lb ground beef (80% lean)
• 1/4 cup water
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Sea salt and black pepper, to taste

Avocado Salsa:

• 1 medium avocado, diced
• 1 small tomato, seeded and diced
• 2 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• Sea salt and black pepper, to taste

Optional, to serve:

• 1/2 cup sour cream

Tip: You will need six 3” ramekins or a muffin tin to make this recipe.

Instructions

 

• Preheat the oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
• Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the preheated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes. 
• Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form. 

  Note: If using ramekins, the taco cups can remain in the container for extra support when serving.  
• In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from the skillet and return to the cooktop. 
• Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
• While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine. 
• To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!

Keyword Low Carb Taco Bowls

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Last update on 2021-01-17 / Affiliate links / Images from Amazon Product Advertising API