companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Tuesday, June 16, 2009

Fajita Salad in Crispy Cheese Bowls

This month, our meat distributor offered beef fajita meat for $1.50 per pound--pre seasoned. We grabbed up that bargain, and I put Fajita Salad on the menu for tonight. Of course, if you aren't lucky enough to find such a sweet deal, you could always substitute with some Tequila Chicken or even some Minute Beef.

While our fajita beef was sizzling, I made some cheese shells. To do this, just put a large handful of shredded cheese into a nonstick skillet. Let the cheese fry until it is well browned around the edges and can be lifted in one piece from the skillet. Then, pick it up and quickly invert it onto an upside down bowl.The cheese will harden as it cools and will retain the bowl shape. Cool, huh? I wonder who figured that one out? It is a great substitute for a flour tortilla bowl. As long as you are patient enough to watch the pan until that perfect moment, it is a pretty easy kitchen task as well.

Add the peppers and onions, and you have an incredible fajita salad. We filled our bowls with lettuce, meat and peppers, salsa, cheese and sour cream. Too good. Our carby boys ate theirs in the traditional style, with flour tortillas. That is a no brainer to add in to this meal. The cheese lover in me can't believe I get to eat this dinner without guilt.

1 comment:

Jeanetta A. said...

Yum, this looks great! I think I will try it with taco meat instead!