Description
A quick low carb dinner loaded with seasoned beef, crisp lettuce, cheese, guacamole, and fresh pico de gallo.
Ingredients
- Taco Meat:
- 1 pound ground beef
- 1/2 yellow onion, thinly sliced
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- Pico de Gallo:
- 2 medium tomatoes, diced
- 1/2 small white onion, finely diced
- 1 jalapeno, finely diced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/2 teaspoon sea salt
- Guacamole:
- 2 ripe avocados
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 lime, juiced
- sea salt to taste
- Salad:
- 10 ounces chopped romaine lettuce
- 1/3 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
Instructions
- Combine tomatoes, white onion, jalapeno, cilantro, lime juice, and sea salt in a medium bowl for pico de gallo. Refrigerate.
- Mash avocados with red onion, cilantro, garlic powder, black pepper, lime juice, and sea salt in another bowl until creamy but chunky. Refrigerate.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced yellow onion and cook for 3-4 minutes until softened and lightly golden.
- Add ground beef and cook for 7-8 minutes, breaking it apart, until browned.
- Stir in taco seasoning and sea salt. Cook for 1 minute until beef is coated.
- Divide chopped romaine lettuce among serving bowls.
- Top each bowl with taco meat, cheddar cheese, pico de gallo, guacamole, and sour cream.
- Serve immediately.
- Refrigerate leftovers in separate containers for up to 3 days.
Notes
- Keep lettuce, taco meat, and toppings stored separately if making ahead to maintain crispness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired