Ingredients
Scale
- 1 lb ground beef, chicken, or plant-based meat alternative
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked quinoa or lettuce leaves for a low-carb version
- 1 cup cherry tomatoes, halved
- ½ cup sliced pickles
- ½ cup shredded cheddar or your favorite cheese
- 1 small red onion, thinly sliced
- Optional toppings: sliced avocado, bacon bits, jalapeños
- Kitchen essentials like Crock-Pot Family-Size Slow Cooker can assist in meal prep.
Instructions
- Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Add ground meat, breaking it apart as it cooks. Season with paprika, garlic powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.
- While the protein cooks, prepare the base. Use cooked quinoa or wash and chop lettuce leaves. Rinse, drain, or prepare as needed.
- Distribute the cooked quinoa or lettuce into serving bowls. Top with cooked ground meat, cherry tomatoes, pickles, red onion slices, and cheese. Add optional toppings like avocado, bacon bits, or jalapeños.
- Finish with sauces such as ketchup, mustard, or mayonnaise. Drizzle or dollop as desired.
Notes
- For a vegetarian or vegan version, use plant-based meat and dairy-free cheese.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat before serving.
- Feel free to customize toppings for different flavor combinations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop, Assembly
- Cuisine: American
- Diet: Vegetarian, Vegan, Gluten-Free (if using gluten-free toppings)
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg