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Walking Taco Bowls Recipe
Macros per serving:
• 585 Calories
• 42g of Fat
• 44g of Protein
• 5.5g of Net Carbs
3/4 cup shredded cheddar cheese
3/4 cup grated parmesan cheese
1 pound ground beef (80% lean)
1/2 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
2 cups shredded lettuce
1 1/2 cups diced tomatoes
1 cup Diced Avocado
1/4 cup sour cream
2 tablespoons fresh chopped cilantro
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Preheat the oven to 400°F and line a baking sheet with parchment.
Combine the cheddar and parmesan cheeses then sprinkle in tablespoon-sized rounds on the baking sheet, spacing them 2 inches apart.
Bake for 6 to 8 minutes until the edges are brown then cool slightly and transfer to paper towels to crisp up.
Cook the beef in a large skillet over medium-high heat until browned, breaking it up with a wooden spoon.
Stir in the water and seasonings then bring to a simmer and cook until thickened.
Divide the lettuce, tomatoes, avocado, and beef among four bowls.
Break the cheese crisps into pieces and divide them among the four bowls.
Top each bowl with sour cream and cilantro to serve.
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