March 28, 2018

Taco Salad Tostada (Low Carb)

I have been cutting back on eating carbs for the last few years and I have a few "go to" easy recipes that I can make in a pinch when I am hungry but don't have a lot of time. My waistline definitely benefits from eating less carbs and sugar so I try to cut back as much as possible, without sacrificing flavor.  And if you've been reading my recipe posts for a while, you know that I love FLAVORFUL food. This is a fail-proof way to have a completely satisfying meal that has very little carbs. At one point, I was eating this for dinner three times a week.  Yep it's THAT delicious ... I am so excited to share!

Ingredients {Serves 4}: 

2 Tablespoons Olive Oil
1 Small Onion, Chopped
1 Small Green Pepper, Chopped
1 Pound Ground Chicken {Beef or Turkey works too!}
1 1/2 Teaspoon Ground Cumin
1 Teaspoon Granulated Onion
1 Teaspoon Granulated Garlic
1/2 Teaspoon Chili Powder
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Paprika
Salt & Pepper to taste
2 Cups Shredded Mexican Blend Cheese {or whatever cheese you like!}
1/2 Cup Avocado Oil 
4 Low Carb Flour Tortillas {I like Mission Brand's Carb Balance, which are 4 net carbs each}
Assorted Toppings {I used guacamole, sour cream, hot salsa, pickled jalapeños and spinach}



{In a large pan, heat the olive oil over medium heat and sauté the onions and peppers until they start to get brown, about 6 minutes. 

{Add your ground chicken, season with salt and pepper,  and continue to brown, until done.}


{Drain the excess grease from the pan.}


{Here is what I use to create my own taco seasoning.  It feels great to not have to buy that processed taco seasoning packet.  This blend is taco seasoning perfection!}


{Season the ground chicken, pepper and onion mixture with your taco seasoning.}

{Mix it well and lower the heat.}


{Cover your seasoned meat mixture shredded cheese. Do not skimp on the cheese! Low carb lifestyles are possible because of cheese! :)

{Cover the pan to let the cheese melt over the seasoned meat mixture. YUM! You can totally end the recipe here and enjoy this with a salad... or on its own... But let's continue because you NEED this tostada in your life.}

{To a large frying pan, heat about 1/2 cup of your favorite frying oil.  I love using avocado oil for its heart healthy benefits. It's the only oil I use to fry! Add your flour tortilla to the hot oil and begin to brown.} 

{This will literally take 15-20 seconds per side.  Keep a very close eye on it and flip it back and forth on each side with tongs, for even browning.  Your tortilla will puff up and bubble in the process... it's fun to watch. :)}

{Look at that crispy bubbly goodness.  Drain the oil from the fried tortillas really well on paper towel and set aside. They will be perfectly crispy and crunchy... and ready for the taco salad goodness.}

{Now it's time to build the tostadas ...}

{Start with the cheesy, seasoned ground chicken mixture.}

{Top that with your favorite salsa... I am obsessed with this brand.}

{Next up, top with lettuce {I used spinach!} and a few dollops sour cream.}

{Top it with the guacamole...}

{And finally a good twist of fresh cracked pepper.}

{The flavors and texture combinations work so amazingly well... every bite was better than the last.  It's also fun to eat these... not quite a pizza, but almost a taco... and somewhat like a salad...I am obsessed!!

I can't wait to try these with corn tortillas... I bet they would puff up even more. Definitely trying those next... with some sort of beefy cheesy mixture... Oh yes, sounds like a plan - I'll be sure to report back. 

xoxo, thanks for reading! 



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