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If you are anything like me, when you started this Keto journey, you soon realized how much you miss the crunchy things in life. Pork rinds are great, but they are hardly a replacement for chips, particularly nachos and taco shells. I was honestly surprised at how crunchy these were, the first time I made them. If you have never made taco shells out of cheese, you absolutely must give these a try!
Ingredients
1 pound Grass-Fed Organic Ground Beef (I use 85%)
1/4 Onion, minced
1 Smoked Chipotle (in the can), chopped
1 teaspoon Smoked Paprika
2 teaspoons Ground Cumin
1 teaspoon Tomato Paste
1/2 teaspoon garlic sea salt
2 teaspoons olive oil
1/2 cup Water
1/2 cup Organic Shredded Cheddar Cheese (for the taco shells)
Preparation
Add the ground beef, salt and pepper to a skillet on medium heat.
Cook until the ground beef has browned.
Push the meat to one side of the pan, add the olive oil and the onion.
Add a pinch of salt and sauté the onion until translucent.
Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.
Stir in the tomato paste and water. Mix well and simmer for 10 minutes.
Add 1/4 cup of the shredded cheese to a microwave-safe plate lined with parchment paper. Spread out in a thin later and microwave for 1 minute.
Remove and immediately lift off the plate with an offset spatula (or other similarly shaped utensil).
Gently mold the cheese around the spatula to form a taco shaped shell. It doesn’t take long to harden, so you’ll want to work quickly.
Set shell aside and make the second one. Once cooled, add taco meat and your favorite toppings. Serve with some avocado on the side and enjoy!
*Note: You will have plenty of taco meat left over for your family or to store in the fridge or freezer for later.
Serving Size 3 oz Taco Meat
Macros: Fat 13 grams – Protein 16 grams – Carbs 0
Serving Size 2 Taco Shells
Macros: Fat 18 grams – Protein 12 grams – Carbs 2 grams
Beef Tacos with Cheese Shells - Keto and Low Carb
Ingredients
- 1 Pound Grass-Fed Organic Ground Beef I use 85%
- 1/4 Medium Onion minced
- 1 Smoked Chipotle in the can, chopped
- 1 Teaspoon Smoked Paprika
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Tomato Paste
- 1/2 Teaspoon garlic sea salt
- 2 Teaspoons olive oil
- 1/2 cup Water
- 1/2 cup Organic Shredded Cheddar Cheese (for the taco shells)
Preparation
- Brown the ground beef in a skillet, adding a pinch of salt and pepper. Push the meat to one side of the pan, add the olive oil and the onion. Add a pinch of salt and sauté the onion until translucent.
- Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes. Stir in the tomato paste and water. Mix well and simmer for 10 minutes.
- Add 1/4 cup of the shredded cheese to a microwave-safe plate lined with parchment paper. Spread out in a thin later and microwave for 1 minute.
- Remove and immediately lift off the plate with an offset spatula (or other similarly shaped utensil).
- Gently mold the cheese around the spatula to form a taco shaped shell. It doesn’t take long to harden, so you’ll want to work quickly.
- Set shell aside and make the second one. Once cooled, add taco meat and your favorite toppings. Serve with some avocado on the side and enjoy!
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