Low-Carb Mexican Beef Taco Bowl with Spinach and Eggs

Ingredients

• 1 lb ground beef (80/20 or leaner)
• 1 tbsp olive oil
• 1/2 medium onion (diced)
• 3 cloves garlic (minced)
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 4 cups spinach
• 8 eggs
• 1 tbsp lime juice

Instructions

1. 1

   Heat olive oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent.

2. 2

   Add garlic for 30 seconds, then add ground beef. Cook until browned and crumbled, 8–10 minutes.

3. 3

   Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 1–2 minutes to toast spices.

4. 4

   Add a splash of water (2–3 tbsp) and simmer 2–3 minutes until the mixture is cohesive. Finish with lime juice.

5. 5

   Wilt spinach in the same pan for 30–60 seconds (or in a separate pan) until just tender.

6. 6

   Create 8 wells in the mixture and crack eggs into them. Cover and cook on low until whites set and yolks reach your preferred doneness.

7. 7

   Serve hot with extra lime if desired.