Ingredients
- 1 lb (450g) ground beef
- 1 chopped yellow onion
- 1 or 2 minced garlic cloves
- 1 tablespoon olive oil
- 14 oz (400g) tomatoes in juice
- 1/2 teaspoon cumin
- Chili powder and/or hot sauce, to taste
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Splash of Worcestershire sauce (optional)
- 1/4 teaspoon unsweetened cocoa powder (optional)
For the Tortilla Shells
- 4 low carb tortillas
- Nonstick cooking spray
For the Salad
- Small bag of mixed salad leaves
- 8 halved cherry tomatoes
- 1 sliced avocado
- Lime juice, to taste
- Extra-virgin olive oil, to taste
To Serve (All Optional)
- Grated cheese
- Sour cream
- Hot sauce
- Fresh herbs, to garnish (I used basil but cilantro would work too)
Method
- First heat the olive oil in a pan.
- Add the beef, onion and garlic.
- Saute, stirring, until the beef is browned all over.
- Stir in the rest of the ingredients.
- Transfer the mixture to your crockpot.
- Cook it on HIGH for 4 hours or LOW for 8 hours.
- Spray the tortillas on both sides with nonstick cooking spray.
- Drape each one over an upturned metal bowl (or similar).
- Bake at 400 degrees F (200 degrees C) for 10 minutes or until rigid.
- Toss the salad leaves, cherry tomatoes and avocado.
- Dress with lime juice and extra-virgin olive oil.
- Ladle some chili into each tortilla bowl.
- Serve the salad on the side.
- Offer cheese and sour cream at the table or add them now as a garnish.
- Offer extra hot sauce at the table for those who prefer their chili fiery!