Thursday, August 16, 2018
Low-Carb Living - Shredded Beef Taco Bowl
So my husband and I have been trying low-carb eating for a few months now. I have actually been eating this way for over a year, with a few slip-ups here and there. But Joe on the other hand, just since April. With all my food alleriges, I do not get to experiment much with my diet. But Joe though can eat almost anything. So I have been getting creative with his meals to help him out with "missing" favorite higher carb items. Some recipes I see online, other meal items I'm just creating from ideas here and there and coming up with my own recipe. Tonight's meal for Joe is a creation.
Shredded Beef Taco Bowl (low carb)
Gluten-free taco seasonings (or your own mixture of cumin, garlic, and onion)
The first thing you need to do is cook your roast in the crock-pot, and coat both sides of the roast with your preference for taco seasoning mixture. I cooked ours on high for 4 1/2 hours. Then I shredded it while it was still hot.
That evening I was trying to serve Joe up a low-carb supper, but the kids were eating flour shells and taco rice. So I thought, let me experiment on a Mexican Cauliflower rice!!
3 cup cauliflower rice
Olive oil for sauteeing
Your choice of taco seasoning
1/2 yellow, red or orange sweet pepper
1/4 cup onion, diced
Salt to taste
Sautee all the above ingredients together, until done. Just before the rice is done, add the shredded beef. After getting all the ingredients mixed well, serve on a plate. Add your choice of condiments/toppings. I choice guacamole, pico de gallo, and a dallop of sour cream. You could also add shredded cheese if you choose.
Joe said it was great. You could choose to serve it with a low-carb tortilla shell also. But there are plenty of carbs in this recipe, without adding extras from a shell. If you do it right, you can get a healthy dose of veggies with this dish.
Enjoy! I will try to share more of our concoctions as I go through the low-carb living learning curve!