Keto Taco Salad with Cheese Tortilla
ChefGB HernandezServings 7
Serving size 1 Shell with Taco Salad
Net Carbs
- Amount Per Serving
- Calories 353
- % Daily Value *
- Total Fat 25g33%
- Protein 28g
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
* 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
In a skillet, brown ground beef over medium heat.
Strain oil and place beef back into skillet.
Stir in taco seasoning and allow to cook for another 5-7 minutes,
In a different skillet, cook the cauliflower rice with the yellow rice seasoning for 8-10 minutes.
Bring ground beef and cauliflower rice to room temperature, place in a large bowl and add all remaining salad ingredients.
Mix well and set aside.
Preheat the oven to 375°F degrees.
Line two large baking sheets with parchment paper.
Measure 1/3 cup of shredded cheese and make circles of the same size onto the baking sheet, spreading the cheese flat on the parchment paper (about 1/4" thick).
Bake for 5 minutes on the upper rack and then broil on low for 10 minutes or until the edges begin to brown.
Remove from the oven, allow to sit for a few seconds and then place them on top of upside-down bowls to achieve the taco shape.
Remove shells once cooled.
Stuff the shells with salad mix and top with fresh cilantro.
Note: Try serving with your favorite toppings such as guacamole, queso, or sour cream!
Ingredients
Ingredients
Directions
Directions
In a skillet, brown ground beef over medium heat.
Strain oil and place beef back into skillet.
Stir in taco seasoning and allow to cook for another 5-7 minutes,
In a different skillet, cook the cauliflower rice with the yellow rice seasoning for 8-10 minutes.
Bring ground beef and cauliflower rice to room temperature, place in a large bowl and add all remaining salad ingredients.
Mix well and set aside.
Preheat the oven to 375°F degrees.
Line two large baking sheets with parchment paper.
Measure 1/3 cup of shredded cheese and make circles of the same size onto the baking sheet, spreading the cheese flat on the parchment paper (about 1/4" thick).
Bake for 5 minutes on the upper rack and then broil on low for 10 minutes or until the edges begin to brown.
Remove from the oven, allow to sit for a few seconds and then place them on top of upside-down bowls to achieve the taco shape.
Remove shells once cooled.
Stuff the shells with salad mix and top with fresh cilantro.
Note: Try serving with your favorite toppings such as guacamole, queso, or sour cream!
Notes
