TACO SKILLET

TACO SKILLET
2 pounds ground beef
1 medium onion, chopped, 4 ounces
2 cloves garlic, minced
3 tablespoons Taco Seasoning
14.5 ounce can diced tomatoes, undrained
16 ounces coleslaw mix or shredded cabbage
Salt, to taste
4 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream, optional
Cilantro, optional

Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes. Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally. Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro, if you like, but they are not included in the counts.

Makes 6 servings
Can be frozen

Per Serving: 383 Calories; 24g Fat; 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs

I got this recipe from the "Low-Carb Quick & Easy" cookbook. I used a full 2 pounds of ground beef instead of 1 1/2 pounds and used my homemade taco seasoning rather than the high carb stuff in a packet. Rather than waste 6 ounces of the slaw mix, I threw in the whole bag rather than just 10 ounces like the recipe called for. This is one of those comforting one-pot meals that your family will enjoy. If you can afford the extra carbs, use the sour cream and a little more cheese sprinkled on top. It reminds me a little of the Like Velveeta Ro-tel Main Dish recipe, but with more of a Mexican flavor. Click the photo to see a close-up.

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