Taco Salad

Prep time: 25 minutes
Bake/Cook time: 30 minutes

1 Tbsp. chili powder (no sugars or wheat products added)
1 tsp. ground cumin
1 tsp. ThickenThin Not Starch
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 lb. ground beef
3/4 cup water
6 cups torn lettuce, such as iceberg and romaine
4 Tbsp. low-carb green taco sauce (such as LaVictoria)
1 (4-oz.) jicama, peeled and cut into thin strips (1 cup)
1 cup shredded Monterey jack cheese
1/2 cup shredded mild cheddar cheese
4 Tbsp. sour cream
1/2 cup Verdemole (optional)
Low-carb tortilla chips (optional)

1. Make the seasoning mix: In a small bowl, combine the chili
powder, cumin, ThickenThin, onion powder and garlic powder. Set
aside.

2. In a large skillet, cook the ground beef over medium heat
until browned, breaking up with the back of a wooden spoon, about 15
minutes. Drain off fat, if any. Add the water and seasoning mix;
stir to combine. Reduce heat to medium-low, and cook until liquid is
almost completely absorbed, 10 to 12 minutes.

3. In a large bowl, toss lettuces with taco sauce. Divide
among four large serving bowls, about 1 1/2 cups each. Top each with
1/4 cup jicama. In a medium bowl, toss the Monterey jack and cheddar
cheeses together; divide and sprinkle over the jicama. Divide and
spoon the beef mixture (about 1/2 cup per serving) over the cheese.
Top each with 1 tablespoon sour cream and 2 tablespoons Verdemole,
if using (don't forget to add in the extra carbs!). Arrange 8
tortilla chips around each bowl, if desired.

Makes 4 servings. Nutritional values per serving: 468
calories, 32g fat, 35g protein, 7.5g carbohydrate, 3.5g fiber and 4g
net carbs.