Ingredients
Prep
- 1 bell pepper
- 1 1/2 lb ground beef
- 1/2 C frozen onion
- 1 t minced garlic
- 1 pkg taco seasoning
- salt and pepper to taste
- 1 bag mixed greens
- 1/2 C scallions
- 1 C grape tomatoes
On Cooking Day
- 3/4 C shredded cheddar cheese
- 1/4 C sour cream
- 1 avocado
- 3 low carb tortillas
- 2 t avocado oil
Instructions
To Assemble
- Dice bell pepper. Add next 5 ingredients to large zipper bag. Press to seal and squish around to mix.
- Chop green onion. Cut grape tomatoes in half. Add salad greens, green onion, and tomatoes to a separate zipper bag. Press to seal and toss around to mix.
To Cook
- Add contents of beef bag to Instant Pot. Pressure cook on high pressure for 10 minutes. When done, use quick release. Remove the lid and stir well.
- For chip garnish, preheat oven to 350. Brush wraps with avocado oil and cut into triangles. Cook on baking sheet for about 10 minutes.
- Slice avocado. Build salad with salad mixture, taco meat, avocado, cheddar cheese, sour cream, and chips.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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