Taco salad

Ingredients for 4 servings:

• 400 g minced beef
• 1 pack of seasoning mix (taco seasoning)
• 1 head of iceberg lettuce, approx. 300 g
• 300 g tomatoes, 1 for garnishing
• 250 g medium-aged Gouda
• 300 g sour cream
• salt and pepper
• 50 g black olives
• 1 avocado(s), approx. 200 g

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Low-carb

Fry the ground beef in a pan until crumbly, season with taco seasoning, set aside, and let cool. Trim the iceberg lettuce, cut it into wide strips, wash it, and spin it dry. Slice the olives and roughly dice the avocado. Coarsely grate the Gouda or cut it into thin sticks. Halve the tomatoes, scoop out the cores and juice, and place them in a bowl. Cut the tomato halves into strips. Finely puree the tomato liquid with a hand blender, add the sour cream, and season the salad dressing with salt and pepper. Place half of the iceberg lettuce in a large bowl. Then alternate layers of tomatoes, ground beef, and cheese. Finish with iceberg lettuce, avocado, olives, and a few tomato pieces. Before serving, pour the sour cream and tomato dressing over the salad. Makes approx. 1,700g of finished salad with a total of 32g of carbohydrates. For 4 servings: 8g carbs per serving. Please keep in mind that the tortilla chips you normally eat with this salad are very high in carbs. But this salad tastes great without the chips, and you won’t miss a thing.