Keto Tacos with Shells Made of Cheese!

Keto Tacos with Shells Made of Cheese!

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  • Posted: March 8, 2018 16:30


    Recipe based on LowCarbMaven Shells - Servings: 6 Calories: 171 kcal Ingredients * 9 oz pre-shredded cheddar cheese Instructions 1. Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third. Line two large jelly roll pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, flipping it over, so my shells are the same size. 2. Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly. 3. Bake for 5 minutes and swap the lower backing sheets and bake another 5-10 minutes or until little holes have appeared in the surface and the edges begin to brown. 4. Remove from the oven and let cool for just a second before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. Leave on the pans to cool flat for chalupa or tostada shells. 5. Cool completely and store in an air-tight container. Ground Beef Taco Meat - * 1 pound lean ground beef * 1 recipe Low Carb Taco Seasoning (use 2 tbsp or all depending on your taste) * 2 tbsp tomato paste * 1/2 cup beef broth (or 1/2 cup water with 1/2 tsp beef base) * salt and pepper to taste * Toppings (Use what you like) * 2 cups chopped lettuce * 1 medium avocado, sliced (toss with lemon or lime juice) * 1/2 cup salsa * 1/2 cup sour cream * 1/2 cup shredded cheese (I used queso fresco) * 1/4 cup purple onion, minced * 1/4 cup cilantro, chopped (optional) Instructions Preparation: 1. Wash and chop lettuce and cilantro. Slice avocado and toss with lemon or lime juice to prevent browning. Mince onion. Have salsa, sour cream and shredded cheese ready. Method: 1. Crumble the ground beef into a cold pan and turn the heat to medium. Working continuously, break-up the ground beef with a spatula or a wedge shaped wooden scraper/spoon, until it is very fine in texture. 2. Stir the taco seasoning into the ground beef and cook until fragrant. Add the tomato paste and stir. Add the beef broth (or water and beef base) and simmer until almost absorbed. Aim for a moist but not wet mixture. Adjust seasoning with salt and pepper. Assembly: 1. Divide the seasoned taco meat evenly between the 6 cheese taco shells. Fill the shells with your favorite toppings. Enjoy! Makes 6 tacos. Each taco is 5 net carbs when made with the ingredients shown. (The ground beef will keep up to 5 days in the refrigerator if made in advance and freezes well. I often make a double batch and freeze half.)