Mexican

Taco Salad (Low Carb) takes 15 minutes to prepare.

Taco Salad (Low Carb) takes 20 minutes to cook.

Taco Salad (Low Carb) makes 4 servings.

The ingredients for Taco Salad (Low Carb) are:

3 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp ground oregano
1/2 tsp ground red pepper (cayenne)
1 lb extra lean ground beef (5% fat)
1yellow onion , chopped
1/2 tsp salt
14 1/2 oz Tomatoes, diced, fire roasted, canned , undrained
5 cup Lettuce, iceberg , shredded
4 oz chopped bell peppers , chopped

Here is how you make Taco Salad (Low Carb):

1 Prepare seasoning mix by mixing the chili powder, cumin, garlic powder, oregano, and red pepper. Store in an airtight container.2 Brown the meat and onion in a large, nonstick skillet over medium heat for 8-10 minutes, stirring to crumble. Drain.3 Add the seasoning mix and salt to the beef mixture. Stir in the tomatoes and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.4 Divide the lettuce into 4 equal portions and put on plates. Top each with the beef mixture. Sprinkle with the bell pepper. Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user ZIONSDAUGHTER77.

The nutritional information for Taco Salad (Low Carb) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 244.8

• Total Fat: 9.7 g
• Cholesterol: 80.0 mg
• Sodium: 505.4 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 5.2 g
• Protein: 25.6 g

Taco Salad (Low Carb) is Mexican cuisine.

The dietary needs meet for Taco Salad (Low Carb) is Low Carb