Low-Carb Tacos

I mentioned the other day I was thinking I could make taco salad like my friend makes (although I was going to go with iceberg shreds instead of a bed of romaine as I already had the shreds), so the boyfriend found this recipe.  Which turned out really quite good.  Love the cheese, sour cream, and salsa mixed in.  I wasn't as sure about the avocado, but it worked nicely.  If you don't want it though, feel free to leave it out.  Oh, and we skipped the jalapeno and used rotel canned tomatoes instead of chopping a tomato, as well as regular cheese and sour cream.  It's not a pretty dish, but tasty.

Ingredients

1 1/2 pounds ground beef

1 onion, diced

1/2 (4 ounce) can diced jalapeno peppers

1 (1 ounce) package taco seasoning mix

2 cups shredded lettuce

1 tomato, chopped

1/2 cup shredded reduced-fat Cheddar cheese

1/4 cup salsa

1/4 cup low-fat sour cream

1 avocado - peeled, pitted, and sliced

Directions

Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.

Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.