This easy and versatile 30-minute beef taco skillet can be served a couple of ways. For a delicious main course, serve with shredded lettuce, salsa, chopped tomatoes, extra cheese, and some warm corn taco shells or large lettuce leaves for wrapping. For a hearty appetizer, as shown here, serve with gluten-free tortilla chips and top with diced tomatoes, green onion, avocado, and extra cheese right before serving.
This super easy lunch idea can be paired with any low carb sides of your choice. As shown, this light, but satisfying, lunch includes three rollups, one cup mixed salad greens with one-quarter cup each chopped cucumber and avocado, and five almond meringue cookies. Dressing is a simple drizzle of a little olive oil and balsamic vinegar.
This satisfying low carb entrée has all the elements of a classic blue cheeseburger, without the bun! This version may be a bit easier, as well, because you don’t need to form the ground beef into patties before cooking. On the plus side, you don’t have to worry about making sure the burgers fit on the mushroom caps. However, you’ll want to be careful not to overcook the beef with this method.
Tip: To prepare the mushroom caps, gently remove stems by hand. Then, carefully scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove any residual grit.
Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.