“A keto-ized version of thekitchn’s turkey taco salad.Subbing beef for turkey and removing the beans.It runs a little high on the protein side, but low net carbs.Serve with shredded cheese, sour cream, sliced black olives, and hot sauce.Tortilla chips for those not counting carbs.Leftovers reheat well.”
1 tablespoonbacon fat
1 cupred bell pepper, seeded and diced (1 medium)
1 tablespoonjalapeno, seeded and minced (1 small)
1 lbground beef, 80% lean
1 largegarlic clove, minced
1 tablespoonchili powder
2 teaspoonsground cumin
3⁄4 teaspoonkosher salt, plus more to taste
1⁄2 teaspoondried chipotle powder (to taste)
1⁄4 teaspoonsmoked paprika
1 tablespoonred wine vinegar
12 ouncesromaine lettuce (2 medium heads)
4 tablespoonsred wine vinegar
4 tablespoonsolive oil
Melt bacon fat in a medium saute pan or #8 cast iron.Add red bell pepper and jalapeno, saute until starting to soften, about 3 minutes.
Add ground beef, garlic, and powdered spices.Cook until beef is browned and most of the liquid is evaporated.Stir in 1 tbsp of red wine vinegar and remove from heat.Season to taste with salt and pepper.
Toss the romaine lettuce in the remaining 4 tbsp vinegar and 4 tbsp olive oil.
Portion the beef mixture over the lettuce.Serve & pass garnishes on the side.