I look at some other blogs and I see these nicely done photographs of food and I think they look so amazing! I make the recipe and I’m faced with this unimaginably ugly thing that I made. Like all the fast food burgers I used to eat my version was the crappy flattened bun with a dried meat shingle wedged between. Other keto blogs are McDonalds with $5000 cameras and food paint. Yes, food paint.
I’m going to do something different here at The Bacon Monologues. I’m going to present you with photographs of my food, after I make it, just before I eat it with just an iPhone. With that I present you my Keto Taco Bowl.
Keto Taco Bowl
As with all my recipes this is pretty easy. (I’m more of a “convenience first” kinda cook. Here are my ingredients.
- 1 lb Ground Beef (80/20 or 70/30 works)
- Taco Seasoning Packet
- Green Chiles in a Can
- Mexican Shredded Cheese (1/4 Cup)
- 2 Tbsp Salsa
- 2 Tbsp Ortega Taco Sauce
- 2 Tbsp Full Fat Sour Cream
- Dash of Chipotle Tobasco Sauce (Optional)
First you want to take your ground beef and taco seasoning and prepare them as directed on the package. When the taco meat is close to being finished add your green chilies so they cook just a bit. You’ll only need 4 oz in your bowl so you can save the rest for fast meals later. Add the remainder of the ingredients on top of your meat. Start with the cheese so it melts down and gets all gooey and delicious. Add everything else with the sour cream last. Taco Bell can’t do it better!
There are two variations for this recipe. You can use my FAVORITE low carb tortilla and make soft shell tacos! (Mama Lupe Low Carb Tortillas) You can also take all the ingredients and put them on a bed of romaine lettuce for a taco salad! Enjoy!