If you love taco salads, here is a way to make a healthy chipless version that is full of flavor!
This wonderful recipe was shared with us by Melissa M of Georgia - thank you so much, Melissa!
Chipless Taco Salad
1 lb ground beef
1 packet taco seasoning mix
1 package iceberg lettuce
20 black olives
1/2 cup shredded cheese
1/4 cup salsa
dollop sour cream
taco sauce (optional)
Cook this according to seasoning pkg. directions. When the taco mix is complete, spoon out the beef over shredded iceberg lettuce with black olives, shredded cheese salsa and sour cream. If you have any, drizzle on a bit of Taco Bell Restaurant Sauce.
This is also super kid friendly - Melissa's 11 yr. old daughter LOVES it.
Melissa refrigerates the leftover taco meat and makes scrambled eggs with it the next day. Apparently if you put it in a tortilla with shredded cheese and salsa it's a WONDERFUL breakfast.
If you're in the mood to have a taco salad, certainly give this recipe a try! I haven't given it a shot myself, but when I do I'll take a photo and work out the carb count. It is definitely FAR lower than a traditional chip-filled version!
Lisa Shea's Library of Low Carb Books