Taco beef is so wonderfully simple to make and lends itself to a load of different uses, whether in low-carb tortillas, cheese taco shells, lettuce leaf wraps, or my personal favourite, simply loaded onto a bowl of shredded lettuce with a ton of toppings including Salsa (I use this one https://www.amazon.co.uk/Gran-Luchito-Chipotle-Salsa-Pack/dp/B0714J4S8P), Soured cream, Cheese, Spring Onions and Olive Oil & Lime to dress the lettuce if desired.
In addition, these salads work great as jar salads – perfect meal prep for work lunches! Add your salad in reverse order to a large jar (mine are 750ml). When you’re ready to eat, just tip out into a bowl and lunch is ready to go!
2 g carbs, 27 g protein /serving (Always recalculate based on the brands you use yourself!)
- 500g Beef Mince
- 8g Chili Powder (I prefer mild)
- 1 tsp Garlic powder
- 0.5 tsp Oregano
- 1 tsp Cumin
- 1 tsp Salt
- 30 g Tomato Paste
- Step 1 Mix the spices all together.
- Step 2 Brown the meat in a pan.
- Step 3 Add the spices and tomato paste and stir until well mixed.