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Cali'flour Taco Salad

Ingredients

1 Spicy Jalapeno Cali’flour Crust
8 oz lean ground beef/turkey
1 t olive oil
¼ onion finely chopped
1 clove garlic minced
1-2 t reduced sodium taco seasoning
2 c of iceberg lettuce chopped
1 med tomato chopped
4 oz of shredded cheese
Optional: Low carb dressing of choice, sour cream, salsa to taste

    Cali'flour Taco Salad

    Prepare Taco Bowl

    Preheat oven to 375-400. Place semi thawed- thawed Cali’flour Crust into oven-safe bowl. Trim if necessary to fit. Bake 12-14 minutes or until crust is firm. Remove from oven and let rest to set.

    Prepare Salad

    On stovetop, warm oil in skillet to medium heat. To skillet, add onion to soften about 3 minutes then garlic for 1 minute. Add ground meat and brown; breaking it up into pieces with a wooden spoon. Add taco seasoning and stir until well coated. Remove from heat and set aside to slightly cool. In a large serving bowl, combine lettuce, tomatoes, cheese, and ground meat. Add tossed ingredients into prepared crust bowl. Serve with desired garnish of dressing, sour cream, and/or salsa. Enjoy!

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    Cali'flour Recipes


    Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Low Carb // Lunch // Plant-Based //

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