Prep time: 15 min
Cook time: 5-7 min
*Recipe is for 2 servings
| Item | Calories | Carbs | Protein |
| 8 oz raw 85% ground beef (turns into 6 oz once cooked & drained) | 425 kcal | 44 g | |
| ½ head iceberg lettuce | 45 kcal | 9 g | 3 g |
| 2 tbsp sour cream | 60 kcal | 1 g | 1g |
| 1/8 cup shredded cheese | 50 kcal | 4 g | |
| 2 cups chopped tomatoes | 64 kcal | 14 g | 3 g |
| 1/4 bell pepper, chopped | 6 kcal | 1 g | |
| 1 lime, juiced | 10 kcal | 2 g | |
| 1 medium onion | 40 kcal | 10 g | 1 g |
| 1/2 bunch of cilantro (~1 chopped cup) | |||
| TOTAL | 700 kcal | 39 g | 56 g |
Seasoning:
Taco seasoning
Salt to taste
El Yucateco Habernero Hot Sauce (if you’re brave)
For the salsa:
Combine in a bowl the following ingredients: tomatoes, onions, cilantro, lime juice, ~1/4 tsp salt to taste
For the taco beef: On a medium pan, toss in ground beef and bell pepper on medium high heat, sprinkle taco seasoning (~1/2 tsp and 1/4 tsp salt to taste) cook for at least 5 minutes or until brown. Use a spatula to thoroughly crumble the beef.
In a large bowl, mix in the lettuce, beef, salsa, sour cream. Divide into 2 servings, topped with cheese, hot sauce, and enjoy.
