Keto Cheese Shell Tacos
ChefAimee AristotelousDifficultyBeginnerOnly one keto-approved ingredient (cheese) and a simple baking technique is needed to give you crunchy low-carb taco shells. This base recipe is just the foundation for an array of possibilities for different proteins, sauces, seasonings, and toppings.
Servings 3
Serving size 2 tacos
Net Carbs
- Amount Per Serving
- Calories 520
- % Daily Value *
- Total Fat 42g54%
- Protein 32g
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0g
- Total Sugars 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Arrange the shredded cheese into 6 piles on the parchment-lined baking sheet, with plenty of space in between so the shells do not run together.
Bake for 7 to 10 minutes, until the edges start to brown and the cheese is no longer runny.
Meanwhile, prop up one wooden spoon or two kabob skewers (spaced 1 inch apart) with two cups or cans.
Remove the melted cheese rounds from the oven and while the cheese is still flexible, drape the cheese over the wooden spoon handle or skewers, letting it harden until cool. Repeat the process with all cheese rounds.
In a medium skillet, brown the ground beef, and drain the fat. Add the taco seasoning and water, stirring well. Bring to a simmer, and reduce for 3 to 5 minutes.
Remove the ground beef from the heat and fill each cheese shell. Garnish with toppings of choice and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Arrange the shredded cheese into 6 piles on the parchment-lined baking sheet, with plenty of space in between so the shells do not run together.
Bake for 7 to 10 minutes, until the edges start to brown and the cheese is no longer runny.
Meanwhile, prop up one wooden spoon or two kabob skewers (spaced 1 inch apart) with two cups or cans.
Remove the melted cheese rounds from the oven and while the cheese is still flexible, drape the cheese over the wooden spoon handle or skewers, letting it harden until cool. Repeat the process with all cheese rounds.
In a medium skillet, brown the ground beef, and drain the fat. Add the taco seasoning and water, stirring well. Bring to a simmer, and reduce for 3 to 5 minutes.
Remove the ground beef from the heat and fill each cheese shell. Garnish with toppings of choice and enjoy!
Notes
