Taco Bowl Recipe
Since yesterday was Cinco De Mayo (maybe I should have been on the ball and posted this ahead of the celebration), I of course had to make my taco bowl recipe, which is
one of my favourite dinners (or lunches) and one of the first things I tried when I started cooking back in January.
One of the hard things about taking away flour from your diet is re-imagining some of your favourite meals and adjusting them, although this was one of the easiest ones - I've basically taken all of the usual ingredients I'd have in a taco, added some extras, and threw it all in a cute bowl - and it's delicious! I've already shared this on my Instagram, but in case you missed it or want more details of how I create my taco bowl, here is the recipe!
Ingredients: Taco Meat (I choose ground chicken or sometimes turkey); Lettuce, Tomato, Red Onion, Corn, Cheddar Cheese, Salsa and Sour Cream (and sometimes a little hot sauce if I'm in the mood).
I start by prepping my veggies - I chop the onions, tomato and lettuce, and while doing that, I get my ground chicken in the skillet. Make sure you break it up and flip/stir frequently. Once the chicken is no longer pink, I drain some of the fat that has cooked out and add a bit of water to the meat before I mix in the taco seasoning. In order to make this easy and quick, I use the Old El Paso mild or medium seasoning, but you can always create your own blend.
As my meat cooks I grate some cheddar, and start to put my taco bowl together. Since I follow Bright Line Eating, I measure out my veggies and then add four ounces of the taco meat. I top it with some of the cheese and enjoy salsa on the side (and sometimes a little hot sauce if I'm in the mood).
My favourite part about this meal is that it's not only delicious but so easy and quick to put together - ideal for those evenings when you have to work a bit later or don't want a huge production in the kitchen at the end of the day.