Course: Main Course
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 563
Love Chipotle? Make a Mexican restaurant fave - keto burrito bowls! They are a super-easy dinner and nutritious lunch.
Print Recipe
Brown the ground beef completely in a skillet over medium high heat, and drain any excess fat.
Mix in the taco seasoning, and saute another few minutes.
Add a serving of half cup of cooked cauliflower rice to the bottom of each of four bowls.
Top the bowls with a serving of the meat, red onion, tomatoes, avocado slices and cilantro.
Serve immediately with sour cream on the side.
To save time, store pre-cooked cauliflower rice in the refrigerator. Then, heat it up before you add it to the burrito bowls.
Use a food processor to chop the onion up quickly.
Drain fat from the meat so the dish isn't greasy.
Calories: 563 | Carbohydrates: 13g | Protein: 30g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 298mg | Potassium: 940mg | Fiber: 6g | Sugar: 4g | Vitamin A: 832IU | Vitamin C: 49mg | Calcium: 275mg | Iron: 3mg
Net Carbs:
7
g
|
% Carbs:
5.1
%
|
% Protein:
21.7
%
|
% Fat:
73.2
%
|
SmartPoints:
20
Values
Array
(
[calories] => 563
[carbohydrates] => 13
[protein] => 30
[fat] => 45
[saturated_fat] => 18
[polyunsaturated_fat] => 2
[monounsaturated_fat] => 18
[trans_fat] => 1
[cholesterol] => 123
[sodium] => 298
[potassium] => 940
[fiber] => 6
[sugar] => 4
[vitamin_a] => 832
[vitamin_c] => 49
[calcium] => 275
[iron] => 3
)
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