I don't really like lunch. I think it's because I have an aversion right now to deli meat. It's just so....slimy. Ick. So this makes it hard for me to find something to eat at lunch. I'm kind of tired of my Greek Tuna Spinach Salad, so I've been trying to come up with some other options that don't involve deli meats. Sometimes I just have scrambled eggs and that's good. And I like plain old tuna salad with mayo and hard-cooked eggs. I like eating salads with some sort of protein. It's low-carb and fills me up. So I thought, why not taco salad? Perfect!
recipe on allrecipes.com for taco seasoning, but of course I had to change it and make it my own. I like to make up a big batch and store it in the pantry. Just measure out about 2 1/2 tablespoons of seasoning for every pound of meat. You can use ground beef, turkey or chicken. I built the cornstarch right into the recipe so the sauce thickens up nicely. Add 3/4 cup water. So easy!
For the salads, I just filled a dinner plate up with my favorite greens (romaine hearts and baby spinach), drizzled on some of my Homemade Ranch Dressing (you could use just plain sour cream too), and sprinkled on some shredded colby jack cheese. Pile on the meat and you've got a deliciously low-carb lunch or dinner. Lunch is saved!
Taco Seasoning Mix
adapted from allrecipes.com
1 tablespoon chili powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
To make taco meat:
1 pound ground beef, turkey or chicken
3/4 cup water
- In a small bowl, mix together chili powder, cornstarch, ground cumin, sea salt, ground black pepper, paprika, garlic powder, onion powder, oregano and crushed red pepper flakes.
- Brown meat in a large skillet and drain. Stir in water and seasoning mix. Simmer until thickened.
- This recipe can be easily multiplied and stored in an airtight container. Just measure out 2 1/2 tablespoons of the mix per one pound of meat.