These low carb open face cheeseburger sandwiches are the perfect low carb lunch, paired with carrot sticks or dill pickles – yum! This is a great way to use up leftover taco meat, assuming yours lasts long enough to turn into leftovers.
Simple to make and touting just 23 grams of carbs each, you can enjoy them for lunch or dinner.
If you don’t have leftovers, not to worry, the recipe is based off making a new batch. You could also freeze batches of prepared taco meat into serving portions to make this meal even easier.
Low Carb Open Face Cheeseburger Sandwich Recipe
- 1 pound grass fed ground beef, browned
- 1 packet taco seasoning (or make your own)
- Regular bread slices, though you can go for low carb bread and save the carbs (our bread is 18 grams per slice)
- Cheddar cheese, sliced 1/4″ thick or so
- Ketchup (5 grams of carbs for 1TBSP)
Prepare ground beef as per instructions on the taco seasoning packet, or if you make your own, sprinkle 1/4 cup on the meat as it browns and mix well.
Arrange bread in a single layer on a cookie sheet. Fill with taco meat and top with enough cheese to cover the meat, about a slice and a half of the Tillamook medium loaf.
Place in oven and broil on high until cheese is melted and slightly brown.
Top with a squiggle of ketchup and serve warm with a light side – carrot sticks, dill pickles or other veggies.
The taco meat really adds a great flavor to these low carb sandwiches – it’s one of our favorite lunches. The kids gobble it up, but they almost have to fight me for extras. 🙂
As an alternate option, try using English muffins instead of bread – de-lish!
You could easily turn this into a low carb breakfast by using breakfast sausage instead and even adding scrambled eggs on top. Think I’ll try that tomorrow…