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From our Popular Recipe results for Low Carb Taco Bake
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Ingredients
- 8 cups (160 g) romaine or iceberg lettuce, washed, dried, and broken up
- 1 cup (150 g) diced green pepper
- 1/2 medium cucumber, sliced
- 1 medium tomato, sliced into thin wedges, or 15 cherry tomatoes, halved
- 1/2 cup (80 g) diced sweet red onion
- 1/2 ripe black avocado, peeled, seeded, and cut into small chunks
- 1/2 cup (32 g) cilantro, chopped (optional)
- 1 can (4 ounces, or 115 g) sliced black olives, drained (optional)
- 173 g salsa plus additional
- for topping
- 1/2 cup (120 ml) ranch dressing
- 1 batch Chicken or Beef Taco
Filling.:
- 1 cup (120 g) shredded Cheddar or Monterey Jack or Cheddar cheese Sour cream
Method
- To make chicken taco filling, combine 1 pound (455 g) boneless, skinless chicken breasts, 1 cup (240 ml) chicken broth, and 2 tablespoons Taco Seasoning in a large, heavy-bottomed saucepan
- Cover, put it over low heat, and simmer for 1 1/2 hours
- Tear chicken into shreds
- Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using), and olives (if using) in a large salad bowl
- Stir together the 2/3 cup (173 g) of salsa and the ranch dressing, pour it over the salad, and toss
- Divide the salad between the serving plates and top each one with the taco filling and shredded cheese
- Put the salsa and sour cream on the table so that folks can add their own
Makes 6 servings
- Each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 22 grams of protein
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