January 22, 2019

  • 1 Spicy Jalapeno Cali’flour Crust
  • 8 oz lean ground beef/turkey
  • 1 t olive oil
  • ¼ onion finely chopped
  • 1 clove garlic minced
  • 1-2 t reduced sodium taco seasoning
  • 2 c of iceberg lettuce chopped
  • 1 med tomato chopped
  • 4 oz of shredded cheese
  • Optional: Low carb dressing of choice, sour cream, salsa to taste
Prepare Taco Bowl:
Preheat oven to 375-400. Place semi thawed- thawed Cali’flour Crust into oven-safe bowl. Trim if necessary to fit. Bake 12-14 minutes or until crust is firm. Remove from oven and let rest to set.

Prepare Salad:
On stovetop, warm oil in skillet to medium heat. To skillet, add onion to soften about 3 minutes then garlic for 1 minute. Add ground meat and brown; breaking it up into pieces with a wooden spoon. Add taco seasoning and stir until well coated. Remove from heat and set aside to slightly cool. In a large serving bowl, combine lettuce, tomatoes, cheese, and ground meat. Add tossed ingredients into prepared crust bowl. Serve with desired garnish of dressing, sour cream, and/or salsa. Enjoy!