Taco Bowls

Tacos are one of our favorites, but the salt can add up fast.  So this is my version, I hope you like it; approximately 230 MG’s per Taco X 2 = 460 MG’s in this meal.

Preheat oven to 350 degrees.

  1. White corn tortillas ~ I found some with ZERO MG’s
  2. Fry tortillas in oil to soften, don’t over fry you want them soft and flexible.
  3. Put one tortilla in a small ramekin dish, line the bowl, try to keep the tortilla whole, they will tear easy.  Set the bowls aside.
  4. 1 lb. Ground beef, brown and drain excess grease.
  5. Stir in 1 tbsp. Of flour
  6. add 1 tbsp. Of ground red chil and 1 cup of water
  7. add to taste: garlic powder, onion powder, no salt, cumin, white pepper
  8. Stir till well combined, bring to a small boil, turn to low, sauce will thicken. Don’t over cook or your meat will be dry.
  9. In each bowl put a serving size of meat mixture in the middle.
  10. Top with sheedded cheese, onion, lettuce, tomato, a little cheese on top.
  11. Place bowls on a cookie sheet and place sheet in the oven.  Bake for 10 minutes, or long enough to melt cheese.
  12. Pull from oven and top with my salsa.
  13. Salsa ZERO MG’s
  14. In your food processor add ~ 16 oz can of no salt diced tomatoes
  15. 1 tbsp of green powdered chili or 5 roasted chili diced
  16. add to taste ~ garlic powder, onion powder, cumin, no salt, cilantro, black ground pepper
  17. chop to desired thickness.



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