Wednesday, October 13, 2010

Taco Salad

So, in this Gundry life you don't get to eat the huge, crispy, taco shell. But, taco salad is still a yummy and very quick weeknight meal.

1 lb. lean ground beef
Taco seasoning package*
2 - 4 romaine hearts, halved, sliced thinly
1/4 cup red onion, sliced thinly or diced
1/2 cup fresh salsa
1 dill pickle, sliced thinly*
Olive oil
Salt and pepper to taste
Shredded cheese (optional)

Cook the beef according to the instructions on the taco seasoning package.  Put lettuce in a bowl and toss with salsa, olive oil, red onion, salt and pepper.  Divide among four plates.  Top with seasoned beef, pickle slices and a small amount of cheese if you wish.  Add salt and pepper to taste.

If you're in the initial stage of Phase 1, omit the salsa or look for a green salsa (made with tomatillos instead of tomatoes).  In Phase 2, reduce the amount of beef and substitute with avocado.  In Phase 3, omit the beef all together and substitute with avocado, boca burger or a seasoned meat substitute (check ingredients to make sure there isn't a lot of added sugar).

*Most brands of taco seasoning have a small amount of sugar.  If you want to avoid this, you can make your own seasoning with a mix of chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin, salt and pepper.
* Trust me on this one!  Max introduced me to the amazing coupling of pickles and tacos when we were first dating and I haven't eaten tacos (or since Gundry, taco salad) any other way since.  The garlicky flavor or the pickles really compliments and brings out the flavors of the seasoned beef.

And if you're really hankering for a taco, make yourself one with a low-carb tortilla and serve it with salad on the side.

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