taco salad

A small amounts of flour is included, but the amount is so small that I consider this to be diabetic-friendly.

ingredients

• 1/2 head green leaf lettuce, torn into bite-sized pieces
• 1/2 head butterhead lettuce, torn into bite-sized pieces
• 1/2 head radicchio, torn into bite-sized pieces
• 2 large tomatoes, cubed
• 1 cucumber, peeled and sliced
• 2 medium onions, sliced
• 1/2 cup alfalfa or onion sprouts
• 2 lb hamburger
• 1 1/2 cups water
• 3 TB flour
• 4 tsp paprika
• 3 tsp dried minced onion
• 2 tsp lite salt
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 beef bouillon cube, crushed (optional)
• 1/2 lb shredded cheddar cheese

method

Toss lettuces, radicchio, tomatoes, cucumbers, onions and sprouts to make a salad.

Cook hamburger in cast-iron skillet over medium heat until done. Drain and return to pan.

In small bowl, mix water and flour until all lumps are gone. Add paprika, minced onion, salt, oregano, cayenne, garlic, cumin and bouillon and mix. Add to skillet.

Bring to boil over medium-high heat with constant stirring, then reduce heat and simmer until mixture is thickened.

Place salad on serving plate, top with hot meat mixture and cheese. Serve with sour cream or ranch salad dressing.

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