I did make Kydnra's taco seasoning. The Keto Taco Slaw was a little spicy for me so next time I will use less cayenne pepper and possibly mild Rotel in the recipe. But - I am getting to be a wimp with spice in my old age.
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
Mix and store in air-tight jar.
Keto Taco Slaw (adapted from Peace, Love and Low Carb)
1 lb ground beef
4 tbsp Taco seasoning
1 10 oz can diced tomatoes and green chiles, with juices
1 16 oz bag coleslaw mix
1/2 cup sliced black olives
Sea Salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
Cilantro for garnish
Jalepeno, sliced for garnish
Sour Cream (optional)
Grated Cheese (optional)
Heat a large skillet over medium heat. Put the ground beef and 2 Tbsp of taco seasoning in the pan - cook until the meat is browned and cooked through, about 15 minutes. Drain if needed. Add diced tomatoes and green chiles, coleslaw mix and 2 Tbsp of the taco seasoning. Cook until the cabbage is tender, about 7 minutes. Stir in the olives and cook until heated, about 2 minutes. Taste and add salt if needed. Top each serving with desired toppings - avocado slices, green onions, cilantro and sliced jalepenos. Sour cream and grated cheese are also an option. Store leftovers in fridge for up to one week.
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