This is one of my favorite meals for when I want easy comfort food but can’t afford to eat badly (like when my sister-in-law’s wedding is next week, YAY!). It has 8 ingredients, and by mid-summer, 2 of them come from my garden.
The first layer is ground beef (93/7 fat ratio), browned with 3T of my home made taco seasoning. I’m counting all “seasoning” as one ingredient, fair enough? Add a 1/4 c of water once it starts to really sizzle and cook until it has a very lightly sauced consistency. For adult taco nights, sometimes I deglaze the pan with lime juice and tequila instead of water.
The seasoning mix is very simple, and if you buy the spices in the larger jars it is just pennies per serving. I recommend making this first as one batch, testing and tasting and then tweak to your own taste, especially when it comes to heat. This recipe makes just over 3T which is perfect for 1 lb of meat. Once you’ve got the ratios you like, mix a quadruple batch in a recycled jar and shake it well before each use to make sure it stays blended. Hint: quadruple of 1 teaspoon is 1 Tablespoon.
- 1 heaping teaspoon each: garlic powder, onion powder, demerara sugar, paprika, cumin, chili powder, chipotle powder and salt
- ½ teaspoon oregano
- cayenne to taste (go easy!)
- 1 T arrowroot or corn starch or flour (thickening agent)
Then, mix up the guacamole, which is worth a post in its own right. Mash together:
- 3 avocados- slice around the pit and open it up, then scoop out the green stuff
- 1 small onion, chopped
- 1 fresh jalapeno pepper, minced (with seeds if you like it hot)
- Juice of 1 lime
- Salt and pepper
Don’t add garlic, tomato, cilantro, or anything else until you’ve tried it this way! The pure clean flavor of this simple recipe tastes like summer. Just throw it all in a bowl and mash with a fork. The longer you let it sit the hotter it will get, as capsaicin is fat soluble and avocado is full of heart healthy fatty acids.
Okay, now make your bowl! Beef in the bottom of the bowl, cover with cheese of your choice, and put pickled jalapenos on top (I love the vinegary tang) and microwave for 30 seconds to melt the cheese. Serve topped with fresh guac and broken tortilla chips.
As pictured at the top, this recipe has about 1o net carbs with about 5 full chips worth of Tostitos multigrain scoops pieces. It isn’t exactly low fat, but with extra lean ground beef and low fat cheese, the fat from the creamy avocado is not excessive, and in fact our bodies need fat. We just don’t often eat the right balance of fats. You can also add all sorts of beautiful veggies. This time I added chopped green onions from the garden. It’s also great with shredded lettuce instead of chips.
This is also great for leftovers for days with just a minute to microwave as you assemble. To store the guacamole, sprinkle with some more lime juice and press plastic wrap down on the whole surface of it to prevent it from oxidizing and turning a light brownish/greyish color. It won’t kill you, but it’s not too aesthetically pleasing. Also, this dish is actually visually stunning with blue corn tortilla chips if you want to dress up your comfort food to impress.
Condensed Recipe: Fast Easy Low Carb Taco Bowl
- Extra lean ground beef browned with 3T taco seasoning
- Colby Jack cheese
- Pickled jalapenos
- Home made guacamole
- Multigrain Tostitos
Microwave the first three ingredients together, then top with guacamole and chips.
If you enjoy this, keep an eye out for my mini tostadas recipe coming in the next few days. It uses many of the same ingredients but is totally finger food, and great for parties.