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Taco Tuesday is a favorite in our house! This dish is simple and delicious and will make all taco lovers happy. The Carne Asada is made in a skillet on the stove stop making this a quick and easy weeknight meal. There is not marinating or grilling all goes in the skillet and yet let simmer while prepping your salad and other side dishes. I serve the meat on top of nice bed of greens and cheddar cheese. I then top with avocado or guacamole, chopped tomatoes or pico, green onions, hot sauce and sour cream. No dressing needed. You can top however you like. As a side dish, my favorite is a Cheesy Stuffed Poblano Peppes. This is another easy and quick dish for a weeknight meal as I make stuffed peppers in the air fryer and they are cooked in 10 minutes or less. Recipes are to below.
Carne Asada Street Taco Salad | Low Carb | Keto
Carne Asada Street Taco Salad
Ingredients:
2 lbs Carne Picada or thinly sliced chuck steak, chuck eye steak, or top round steak (Carne Picada is available at Aldi)
1 jalapeno pepper, chopped
1 medium onion
3/4 teaspoon salt
2 tablespoon Chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cumin
cracked of black pepper
1/2 cup of beef/chicken stock preferred, or water
1 to 3 tablespoons Avocado oil for cooking
Directions:
1. Preheat large cast iron skillet to medium high heat for 1 minute. Add 1 tablespoons of oil and continue to heat until the pan begins to smokes.
2. Using tongs, add your carne picado to the preheated skillet. Spread the meat evenly in the skillet making sure you don't over crowd the skillet. This is an important step so the meat browns nicely. (If your skillet is small, you may need to cook the meat in batches to keep from overcrowding the skillet). Cook for at least 3 -5 minutes without stirring. Toss using tongs and cook for another 3 minutes. If cooking in batches, remove the cooked meat, set aside and keep warm. Repeat cooking process with remaining meat. Return a
3. Return any reserved meat back to the skillet.
4. Add the onion, jalapeno pepper, and seasonings to the meat. Stir well to combine. Reduce heat to medium. Continue cooking until the onions start to cook.
5. Slowly add stock or water to the pan, a couple tablespoons at a time. Lower the heat to a simmer. Cook about 15 minutes or until the stock or water has started to cook down. It should start making a thin sauce. Continue to add the stock or water to the skillet as it the meat cooks making the thin sauce. Continue to cook for another 15-30 minutes until the meat is tender. When done you should a thin sauce coating the meat.
Serve with low carb tortillas or as a salad. Topped with your favorite toppings such as chopped tomatoes, guacamole, pico, onions, sour cream, cheese, hot sauce, black olives, etc.
Air Fryer Cheesy Stuffed Poblano Peppers / Chile Rellenos
Air Fryer Cheesy Stuffed Poblano Peppers / Chile Rellenos
Ingredients:
3 poblano peppers, rinsed and dried off
3/4 cups shredded cheddar cheese
3/4 cups shredded Monterey Jack cheese
Directions:
1. Preheat Air Fryer to 370 degrees
2. In a bowl, combine the cheeses. Set aside.
3. Cut each poblano pepper long wise (starting at the stem continuing to the tip. Remove the seeds
4. Carefully stuff each pepper with the cheeses.
5. Take the air fryer basket out of the air fryer. Remember it will be hot so carefully lLay to peppers in the air fryer basket (cheese side up). Bake at 370 degrees for 10 minutes or until the cheese has melted and the peppers are cooked to your desire tenderness. I like mine a bit crisp. I suggest you check the peppers every 5 minutes to make sure they don't over cook.
Nutritional Information: Coming...