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From the Writer
SAMPLE RECIPE: TACO SALAD
Prep Time: 10 Minutes // Cook dinner Time: 10 Minutes // Makes Three Servings
1. In a big skillet over medium warmth, prepare dinner the meat till browned, 7 to 10 minutes. Add the taco seasoning and broth, and let simmer till thickened, about Three to five minutes. Earlier than assembling the salad, let the bottom beef cool utterly.
2. Into Three mason jars, divide the salsa first, then the bitter cream, tomatoes, olives, cheese, floor beef, cabbage, and lime wedges. To serve, squeeze the lime wedges to launch their juice, then take away them and shake the salad till mixed.
STORAGE: Place the hermetic jars within the fridge for as much as four days.
STORAGE TIP: If you happen to aren’t utilizing mason jars for this prep, be happy to make use of something you might have available. I’d advocate protecting the bitter cream and salsa saved in a separate container, although, in case you are utilizing a wider container.
SUBSTITUTION TIP: If you wish to skip prepping the meat for this recipe, be happy so as to add a couple of servings of shredded Baked Boneless Hen Thighs (see guide) to interchange it. Save much more time and purchase a rotisserie rooster to make use of as a substitute.
1 pound floor beef, 1/four cup taco seasoning
half of cup beef broth
3/four cup low-carb salsa, 3/four cup bitter cream
1 cup grape tomatoes
1 (16-ounce) can sliced black olives
3/four cup shredded Cheddar cheese
1 cabbage head, shredded
2 limes, reduce into wedges