1 tbsp avocado oil

¹⁄₂lb (225g) ground beef

¹⁄₄ cup no-sugar-added tomato sauce

2 tbsp water

1¹⁄₂ tsp chili powder

¹⁄₂ tsp ground cumin

¹⁄₄ tsp garlic powder

¹⁄₈ tsp onion powder

¹⁄₈ tsp paprika

¹⁄₄ tsp fine grind sea salt

¹⁄₂ medium head iceberg lettuce, torn into small pieces (about 4 cups)

1 Roma tomato, diced

¹⁄₂ medium avocado, diced

2 tbsp sliced black olives

¹⁄₄ cup shredded cheddar cheese

2 tbsp full-fat sour cream

FOR THE DRESSING

1¹⁄₂ tbsp avocado oil

1 tbsp apple cider vinegar

¹⁄₄ tsp Worcestershire sauce

1¹⁄₂ tbsp no-sugar-added tomato sauce

¹⁄₄ tsp onion powder

¹⁄₄ tsp paprika

¹⁄₈ tsp erythritol granular sweetener

¹⁄₈ tsp fine grind sea salt

1 Make the dressing by combining the avocado oil, vinegar, Worcestershire sauce, tomato sauce, onion powder, paprika, sweetener, and sea salt in a small bowl. Whisk until blended. Set aside.

2 Select Sauté (Normal). Once the pot is hot, add the avocado oil. Crumble the ground beef into the pot and sauté for 5 minutes, stirring frequently, until the meat is browned and cooked through.

3 Add the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, paprika, and sea salt to the pot. Stir.

4 Continue cooking, stirring continuously, until the sauce begins to bubble and then press Cancel to turn off the pot. Let the ground beef rest in the pot for 3 minutes to allow the sauce to thicken.

5 Divide equal amounts of lettuce between two plates. Spoon ¹⁄₂ cup of the ground beef mixture over top of the lettuce and top each salad with equal amounts of the tomato, avocado, olives, and cheddar.

6 Drizzle 2 tbsp of the dressing over top of each salad and then top each with 1 tablespoon of the sour cream. Serve promptly.

tip If you’re missing some seasoning ingredients, you can substitute 1 tablespoon store-bought taco seasoning in step 3 and omit the chili powder, cumin, garlic powder, onion powder, paprika, and sea salt.