I love the Egg Roll in a Bowl recipe from Kyndra at Peace, Love and Lowcarb. She calls is "Crack Slaw"! It is an easy and favorite recipe - tons of flavor! She just shared this taco version, Warm Taco Slaw, on her blog and I made it last night. It is great too! Chris spiced his up with jalepenos and more salsa!
I have been eating a lot of cauliflower rice and this is a healthy dinner with coleslaw. The coleslaw softens but still has great texture and a little crunch. I love them both! I think you should give them both a try!
Warm Taco Slaw (adapted from Peace Love and & LowCarb)
1 lb ground beef
4 Tbsp taco seasoning (see below for homemade taco seasoning)
1 10 oz can diced tomatoes and green chilies, with juices
1 16 oz bag coleslaw
1/2 cup sliced black olives
sea salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
Heat a large skillet over medium heat. Put the ground beef and 1/2 of the taco seasoning blend in the pan and cook until the meat is browned and cooked through. Add the diced tomatoes and green chilies, coleslaw mix and the rest of the taco seasoning, Stir and cook until the cabbage is tender. Stir in the olives and cook about two minutes. Taste and add salt if needed.
Top each serving with the desired toppings - chopped green onions, avocado slices, cilantro, jalepeno slices, sour cream, cheese, etc.
Taco Seasoning - great to make ahead and keep in an airtight container, Peace Love & Low Carb
2 Tbsp chili powder
2 Tbsp cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt