Keto 5 Layer Mexican Bowls

23 30 757
Ingredients Minutes Calories
Prep Cook Meals
10 min 20 min 1
Keto 5 Layer Mexican Bowls
Health Rating

Ingredients for 1 meal

Click here to show original

1/2 avocado(s) Avocado (ripe; peeled; pitted; for Gauc)
1/4 tbsp Lime juice (for Gauc)
1/10 cup Cilantro (coriander) (fresh; chopped; for Gauc)
1/10 cup White onion (chopped; for Gauc)
1 1/2 tomato Cherry Tomatoes (chopped; for Gauc)
1/4 tsp Garlic (minced; for Gauc)
1/8 tsp Sea salt, fine (for Gauc)
1/8 cup hulled Hemp seeds, shelled (for Gauc)
114 gm Chicken, ground, lean (or ground beef)
1/8 cup Water, filtered
1/4 tbsp Chili powder
1/8 tsp Garlic powder
1/8 tsp Onion powder
1/10 tsp Red pepper flakes
1/8 tsp Oregano, dried
1/10 tsp Paprika
1/3 tsp Cumin
1/4 tsp Sea salt, fine
1/4 tsp Black pepper
1/2 cup Lettuce, romaine (shredded)
1/4 cup Greek yogurt, plain, 2% M.F. (organic preferably)
1/4 cup, shredded Cheddar cheese
1/4 tbsp Hot sauce (garnish, to taste; optional)


  1. Gauc: In a medium bowl, mash together avocado, lime juice, cilantro, onion, tomato, garlic, salt, and hemp seeds. Cover the guac and refrigerate while you make the beef.
  2. Beef: In a medium skillet, cook the ground beef over medium heat until it's crumbled, about 10 minutes.
  3. Stir in the water and seasonings.
  4. Reduce the heat to a simmer and cook for 10 minutes.
  5. To Serve: Transfer the meat to four small bowls (or two large bowls for two servings).
  6. Top with Greek yogurt, then the guacamole, then the lettuce, then the cheddar cheese.
  7. Finally drizzle the hot sauce over the top to your liking. Enjoy!

Nutrition Facts

Per Portion

Calories 757
Calories from fat 491
Calories from saturated fat 122
Total Fat 55 g
Saturated Fat 13.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 19.9 g
Cholesterol 133 mg
Sodium 1064 mg
Potassium 888 mg
Total Carbohydrate 19.6 g
Dietary Fiber 10.5 g
Sugars 4.8 g
Protein 47 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.7
Milk Alternative 0.9
Vegetables 2.0

Energy sources