Low Carb Taco Salad

I love Mexican food. I could eat it everyday and not get tired of it. Making Mexican food can be completely off plan or, with a few tweaks, it is healthy and on plan.  For nachos, I make my own low carb chips. I use low carb tortillas in place of flour tortillas or lettuce leaves. Corn tortillas are on plan as well. The only ingredients should be corn and lime.

Sometimes I have a crossover when we are at a Mexican restaurant. I will have fajitas with corn tortillas. Yum! Something I didn’t have to change, was this salad. I eat this all the time in the summer. No need to heat up the house and my family loves this.  My kids add blue corn tortilla chips on top of theirs for a crunch but I don’t.

One thing I learned from Pearl is adding small diced mushrooms to my ground meat. This doesn’t do anything to the taste, just adds nutrition. If you allow your mushrooms to be in the sun before cooking, you increase the vitamin D in your mushrooms.

Sometimes I mix salsa and ranch dressing for my dressing. I learned that trick from our local Mexican restaurant. I used to get their salad once a week and it was so good. If you haven’t tried that before, try that trick for your salad and let me know what you think.

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5 from 1 vote

Low Carb Taco Salad

Servings 0

Ingredients

• 1 lb Ground Beef
• Package of Mushrooms diced small
• 2 t Minced Garlic
• Taco Seasoning I always DIY mine
• Salad Greens
• Toppings:
• Sour Cream
• Avocado
• Cilantro
• Shredded Cheese
• Tomato
• Salsa
• Tomato
• Black Olives

Instructions

• Brown ground beef. Add garlic, mushrooms and your seasoning.
  
• Put you greens in your bowl. Top with taco meat and whatever toppings you want.