HEALTHY TACO BOWL RECIPES

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HEALTHY TACO BOWLS - BEST LOW CARB, KETO & MEAL PREP OPTIONS



Healthy Taco Bowls - Best Low Carb, Keto & Meal Prep Options image

These Keto Taco Bowls are an easy and healthy 30 minute meal with all the Mexican flavors of a classic taco. Made with low carb, paleo and Whole30 ingredients.

Provided by Kelly

Categories     Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 20

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon paprika
1 lb ground beef or turkey
2 Tablespoon tomato paste
2 teaspoons apple cider vinegar
Cauliflower rice (or use your favorite cooked rice or quinoa
1/2 cup shredded cabbage (, green & red)
1/2 cup grape tomatoes
sliced olives, diced yellow peppers, sliced zucchini (, optional for low carb / paleo / Whole30)
Avocado slices
Lime wedges
1 cup corn kernels (, fresh cooked or frozen and drained (leave out for low-carb/keto))
1/2 cup canned black beans (rinsed and drained (leave out for low-carb/keto))
shredded lettuce, shredded cheese, pico de gallo, salsa, guacamole, tortilla chips etc.

Steps:

  • In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
  • In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
  • Assemble Bowls:

Nutrition Facts : ServingSize 1 bowl (1/4 recipe), Calories 360 kcal, CarbohydrateContent 15 g, ProteinContent 22 g, FatContent 23 g, SaturatedFatContent 8 g, CholesterolContent 80 mg, SodiumContent 899 mg, FiberContent 3 g, SugarContent 3 g

TACO BOWLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Taco Bowls Recipe: How to Make It - Taste of Home image

We love this dish because of its super simple prep. And each serving is so easy to customize with toppings. —Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 15 minutes

Prep Time 15 minutes

Cook Time 07 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

Steps:

  • Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 389 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 550mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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