Low-carb Taco Bowl

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I absolutely love when I eat a meal that reignites my passion for being healthy and eating at home. It’s cheaper AND healthier to eat at home because I can control the quality of the food and the type of oil used. And then everything we make here for the most part tastes better anyway. Friday night, I had one of those meals.

I made taco bowls. I had arugula that I needed to finish off from a SunBasket meal so I used that as a base. I sauteed half a yellow onion in avocado oil before I browned grass-fed ground beef that was 80% lean and 20% fat (YUM!) and seasoned it with taco spices (no packet). Once the meat was ready, I added white onion, avocado pickled jalapenos, raw jack cheese, and full fat sour cream from pastured-raised cows. I garnished it all with chipotle Tabasco sauce.

Perfection! It tasted so much better than anything that could be ordered out. When I make tacos with cassava shells or tortillas, we usually have a little bit of meat leftover. This time without the shells, we devoured it all between the two of us. We loved every bite. I feel like every time I get this excited/inspired, it’s always after a Mexican-type food. The last time I was this enthusiastic about something I cooked was back when I made barbacoa beef for the first time. We went through a whole phase and ate it frequently because it’s that good.

I have a couple more fun meals planned for the week. One of those is air fryer spicy chicken nuggets that I’m going to make with spicy pork rinds in place of breadcrumbs. Another meal is honey sriracha salmon bowls with nappa cabbage as the base instead of rice or cauli-rice.

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Taco Bowl

Low-carb taco bowl that can be made with or without a base of greens.

Total Time 30 minutes minutes

Ingredients

• 16 oz ground beef
• 1 tbsp avocado oil
• ½ finely chopped yellow onion
• 3 tbsp taco seasoning
• ⅓ c water

Toppings

• avocado
• sour cream
• cheese
• pickled jalapeños
• chopped white onion

Instructions

• Heat pan on medium high heat before adding 1 tbsp of avocado oil. Sauté chopped onion for about two minutes. Move to side of pan.
• Add ground beef to pan and break into large pieces with spatula. As the meat cooks, continue to break into smaller pieces. Avoid stirring too much so that the meat browns.
• Once the meat is mostly cooked, add taco seasoning along with ⅓ c. of water and mix together. Simmer until most of the water has evaporated.
• Dish out into bowl with desired base (rice, lettuce, etc) and add toppings.

Notes

Omit cheese and sour cream toppings to make bowl Whole30 or Paleo compliant.