‘Tis the season… for summer salads! Take some veggies, plenty of spice and good quality minced beef and what do you get? A Taco salad. The whole Taco thing is more popular in the US than over here, but if you take the meat and spices bit alone you’ve got a good low-carb dinner recipe.
I adapted this recipe from the book AltShift (an alternate low-carb/higher carb diet).
- 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
- 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.