Atkins Recipe Zesty Taco Salad

This savory salad features a low-carb taco-seasoning mix that is easy to make and can be used in other Mexican recipes. It can be served as a main dish for four or as a side salad for eight.

Ingredients

1 Tbsp. chili powder (no sugars or wheat products added)
1 tsp. ground cumin
1 tsp. ThickenThin -- not starch
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 pound ground beef
3/4 cup water
6 cups torn lettuce, such as iceberg and romaine
4 Tbsp.low-carb green taco sauce (such as LaVictoria)
1 (4-ounce) jicama, peeled and cut into thin strips (1 cup)
1 cup shredded Monterey jack cheese
1/2 cup shredded mild cheddar cheese
4 Tbsp.sour cream
1/2 cup PageLink (Verdemole)-- optional
Low-carb tortilla chips (optional)

Directions

Make the seasoning mix: In a small bowl, combine the chili powder, cumin, ThickenThin, onion powder and garlic powder. Set aside.

In a large skillet, cook the ground beef over medium heat until browned, breaking up with the back of a wooden spoon, about 15 minutes. Drain off fat, if any. Add the water and seasoning mix; Stir to combine. Reduce heat to medium-low, and cook until liquid is almost completely absorbed, 10 to 12 minutes.

In a large bowl, toss lettuces with taco sauce. Divide among four large serving bowls, about 1 1/2 cups each. Top each with 1/4 cup jicama. In a medium bowl, toss the Monterey jack and cheddar cheeses together; divide and sprinkle over the jicama. Divide and spoon the beef mixture (about 1/2 cup per serving) over the cheese. Top each with 1 tablespoon sour cream and 2 tablespoons Verdemole, if using (don't forget to add in the extra carbs!).

Arrange 8 tortilla chips around each bowl, if desired.

Prep time: 0:25:00
Bake/Cook time: 0:30:00

Makes four servings. Nutritional values per serving: 468 caloriea, 32g fat, 35g protein, 7g carbohydrate, 3g fiber and 4g net carbs.

This recipe comes from Atkins Diet

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