Low carb steak taco bowl
Low carb steak taco bowl will satiate your cravings for Mexican meals in less 30 minutes. For a filling one pot supper, serve as is or in low carb tortillas or lettuce leaves.
Low carb steak taco bowl Ingredients
- Salt and pepper
- 1 teaspoon minced garlic
- 1/2 small onion, thinly sliced
- or 5–6 green onions
- 8 small portobello mushrooms, thinly cut
- 1 small poblano pepper
- or bell pepper
- 10 oz. steak
- thinly sliced
- 1 tablespoon taco seasoning mix
- 1/4 cup queso melting cheese.
Instructions
- In a medium skillet, heat 1-2 teaspoons of olive oil and add the garlic, onions, mushrooms, and peppers. Cook for about ten minutes or until tender. If desired, sprinkle with salt and pepper. Take out of the skillet.
- Slice the steak and add the taco mix. Heat one teaspoon of olive oil in a skillet on medium. Stir-fry the steak until it is brown and cooked, about one to two minutes, depending on the thickness of the slices.
- Stir the cooked vegetables back into the skillet with the steak.
- Pour the heated queso over the steak mixture.
Tips
- Prepare all of the ingredients in advance; once the dish gets underway, it moves swiftly.
- Thinly slice the meat to shorten the cooking time.
- Have the warmed queso ready to serve.
- What is the recipe’s carb count? As is, this recipe has 2 grams of carbs. Keep in mind that tortillas will add more carbs.
- What can I pair this meal with? Serve with salsa, sour cream, and guacamole on regular or low-carb tortillas.
- Can I make this recipe in advance? Yes, prepare to the point where cheese is added. In addition to the tortilla, what other low-carb options are available? I’ve never tried making these low-carb tortillas with cheese, but that would work great with this recipe! A low-carb taco shell made with pork rinds can be found here, and it has received excellent reviews as well! The taco bowl mixture can also be stuffed into bell peppers.
- Check out my low-carb Philadelphia cheesesteak stuffed peppers, which are prepared in a single pot on top of the stove and are very simple to make. Bell peppers are excellent “edible bowls” for low-carb fillings.
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