Low-Carb Taco Bowl

Low-Carb Taco Bowl

Taco-bout tasty! Why not make a taco bowl with our noodles?

"I was craving Mexican food allll weekend. And if you’re going to make Mexican food, you’ve gotta do it right -> I like my taco bowls to be giant, spicy, and smothered in toppings.

The trick to staying on track while still feeling like you’re indulging? Get more food volume by adding mushrooms and Miracle Noodle to the taco meat! Also, go for veggie-rich toppings. I’m a fan of the Trader Joe’s hot pico de gallo and splashing on bottled Taco Bell hot sauce as a dressing.⁣ I could literally eat this bowl for every meal!⁣"

Recipe by Charlie Czechowski AKA @trainingwithcharlie.

Servings: 4 ⁣⁣

1 lb 96% ground beef⁣⁣
1 packet taco seasoning ⁣⁣
1 pint button mushrooms ⁣⁣
4 packages of Miracle Noodle Fettuccine
Shredded lettuce⁣
Taco sauce⁣⁣
Pico de Gallo ⁣⁣
Optional: Refried beans or black soybeans if your low-carb⁣⁣.

1. Spray a large pan with coconut oil. Add the beef to the pan and cook until brown and cooked through. Add taco spices and mushrooms and stir until well combined. Cook for 5 more minutes. ⁣⁣
2. Drain and rinse a bag of noodles per serving of meat. Microwave the noodles in a medium bowl for 1 minute. Drain the noodles and pat dry with a paper towel.

3. Add 4 oz of meat, a dollop of beans, shredded lettuce, and 2 large spoonfuls of pico to the noodle bowl. Add taco sauce to taste. Enjoy!
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