Taco Salad (Low Carb)

3 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp ground oregano
1/2 tsp ground red pepper (cayenne)
1 lb extra lean ground beef (5% fat)
1yellow onion , chopped
1/2 tsp salt
14 1/2 oz Tomatoes, diced, fire roasted, canned , undrained
5 cup Lettuce, iceberg , shredded
4 oz chopped bell peppers , chopped

1 Prepare seasoning mix by mixing the chili powder, cumin, garlic powder, oregano, and red pepper. Store in an airtight container.
2 Brown the meat and onion in a large, nonstick skillet over medium heat for 8-10 minutes, stirring to crumble. Drain.
3 Add the seasoning mix and salt to the beef mixture. Stir in the tomatoes and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
4 Divide the lettuce into 4 equal portions and put on plates. Top each with the beef mixture. Sprinkle with the bell pepper.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZIONSDAUGHTER77.