Ingredients
Scale
- 1 lb ground beef
- 1 cups veggie mix ins (I like to use carrots, bell peppers, cauliflower, spinach, kale, etc.)
- 1/2 cup yellow onion, chopped
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup salsa
- 2–4 cups mixed greens
- 2–4 low carb tortillas (however many salads you’re making)
- 1 tbsp olive oil
- cooking spray or more olive oil
- for topping: avocado, green onions, sour cream, cheese, pickled red onions, hot sauce
- optional: dressing of choice (I like avocado ranch, if using)
Instructions
- Preheat oven to 400 degrees.
- In a pan over medium heat, add olive oil. Add in chopped yellow onion, stir. Allow onion to cook until starting to get translucent. Then add in your other veggies. I will do things like bell peppers and cauliflower first, as they take longer and ending with spinach since it doesn’t take much time to cook.
- Add in ground beef and break up with a spatula. Mix everything together well. Add in paprika, chili powder, cumin and garlic powder. Add in salsa, mix together. Lower heat to medium low and let simmer.
- Put tortillas in the microwave for 15 seconds until soft and flexible.
- On a baking sheet, roll up pieces of foil into balls. Drape tortillas over the foil, forming the taco shell. Spray with cooking spray or rub olive oil on. Cook for 8-10 minutes in the oven or until it’s as crispy as you like it.
- To serve: Take out your shell, put in mixed greens and then warm ground beef over the top. Top with your favorite taco toppings. I used cheese, sour cream, pickled red onions, cubed avocado and green onions.