Taco Salad – Low-Carb Dinners

• 500g minced beef
• 1pkt crunchy salad leaves mix (roughly 150g)
• ½ onion, finely chopped
• 1 fresh chilli, chopped (leave the seeds in if you like it hotter)
• ½ tsp salt
• 1tsp freshly ground black pepper
• 1tsp cumin seeds, ground in a pestle and mortar
• 1tbsp smoked paprika
• 75g grated mature cheddar
• 2 spring onions, chopped
• ½ courgette, diced

Dressing:

• 4tbsp sour cream
• ½ tsp onion granules
• ½ tsp garlic powder
• Salt and pepper
• ½ tsp paprika

Fry the beef and onion in a large saucepan or frying pan, stirring regularly to break up the clumps, until it is evenly browned. Add the cumin, pepper, salt, paprika and chilli and cook for five minutes more. The excess liquid should have evaporated and the mince should be evenly coated with the spices. Leave to cool to room temperature.

In a large bowl, empty out the packet of salad leaves and add the chopped spring onion and diced courgette. Mix together the sour cream, onion granules, garlic powder, salt and pepper and paprika. Mix the dressing and cheese in with the meat and tip the mince into the bowl. Mix well to combine everything and serve.

Serves 4. Allow about 5-8g of carbs per portion. You can use turkey mince, which will make the recipe cheaper too.