Optional onion and bell pepper strips (add jalapeno strips if you like HOT)
Steak or chicken strips
Hot Pepper sauce
Shredded cheddar, jack, or pepper jack cheese
TrulyLowCarb Picante Sauce (or use half as much of a commercial salsa)
Sauté onions and peppers with meat until veggies are tender-crisp and meat is cooked through/crisp.
Add several tablespoons (to taste) of hot pepper sauce to the pan. WARNING – Do not inhale or lean over the pan at this time! …. ooh-chi-mama, the fumes….. My favorite sauce is made with Scotch Bonnet peppers and 2-3 Tb. over 2 pounds of meat is plenty spicy for me.
Shake the pan gently, to burn the sauce onto the outside of the meat.
Melt cheese over the top and then slide the hot mixture right onto a bed of lettuce.
Top with vegetables and up to a a 1/2 cup of my Picante Sauce or 1/4 cup commercial salsa, a dollop of sour cream, and occasionally splurge with a sprinkling of toasted tortilla strips. YUM. Fast, easy, filling, and never boring. I eat this probably once a week.
Carbs and calories CAN vary wildly, depending on quantities and ingredients used – but: A very large meal-size salad (as in, enough to satisfy even my husband) made with 2 cups Romaine, 4 ounces chicken, 1 teaspoon pepper sauce, 1/4 of a small onion, 1/3 of an average bell pepper, 3 ounces cheddar cheese, 1/2 cup Truly Low Carb Picante Sauce, and 2 tablespoons sour cream has: 9 net carbs – 628 calories, 39 grams fat (22 grams saturated), 13.4 grams carbohydrate (4.4 grams fiber), 58 grams protein.