Sunday, October 11, 2015

Sunday in the Kitchen - Taco Salad

I put this recipe together myself (it's very simple) while trying to keep it on the lower carb side, at least way less carbs than protein. I'm also dividing the recipe itself into two segments; the taco beef and the toppings. The nutritional info is for the specific foods that I used so if you use a different salsa brand or type of beef your nutritional info may be different.

As you can see from the ingredients this is pretty high calorie and sodium but also very high protein so I save this meal for days when I have a lot of nutrients left to go in my day.

Taco Beef Ingredients:
1 lb of Beef (I went with 80/20 and my whole amount was actually 1.08 lb)
1 Jar Salsa (I used Carlita Thick and Chunky Mild because it was on sale)
1 TSP Olive Oil

Pour the olive oil into a pan over medium/high heat and add ground beef. Break up the beef into little chunks as it cooks, browning it until there's no pink left anywhere. Drain the beef and put back on the burner bringing the heat down to low. Add the whole jar of salsa. Mix it all together and let it simmer for about 15-20 minutes on low stirring when needed. Take off the burner when done and divide it into portions.

I divided it into three 1-cup portions because I was really hungry and I knew it would be my last meal of the day. You can always make your portions smaller but remember to modify your nutritional info if you do!

Nutritional Facts: 1 serving (1 cup) equals 482 calories, 33 g fat, 1104 mg sodium, 13 g carbohydrate, 4 g fiber, 32 g protein.

This is the recipe for the toppings I used. You can use any toppings you want. This is just what I like!

Taco Beef Ingredients:
1/2 Cup Mexican-style 4 Cheese Blend
1/2 Cup Fresh Express Sweet & Crunchy Mix
1/4 Chopped Up Vine Tomato
2 TBS Sour Cream

Sprinkle the cheese over the beef mixture so that it melts. Cut up the lettuce and tomato, top with sour cream and enjoy!

Nutritional Facts: 1 serving equals 189 calories, 14 g fat, 187 mg sodium, 4 g carbohydrate, 1 g fiber, 9 g protein.

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