AuthorGB Hernandez
Rating

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Yields7 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
Salad
 1 lb ground beef
 5 tbsp taco seasoning
 1 head iceberg lettuce, chopped
 2 Roma tomatoes, diced
 1 cup cheddar cheese, shredded
 4 green onions, chopped
 2 cups cauliflower rice
 2 tbsp yellow rice seasoning
 2 tbsp cilantro, chopped
Shells
 3 cups cheddar cheese, shredded
Instructions
Salad
1

In a skillet, brown ground beef over medium heat.

2

Strain oil and place beef back into skillet.

3

Stir in taco seasoning and allow to cook for another 5-7 minutes,

4

In a different skillet, cook the cauliflower rice with the yellow rice seasoning for 8-10 minutes.

5

Bring ground beef and cauliflower rice to room temperature, place in a large bowl and add all remaining salad ingredients.

6

Mix well and set aside.

Shells
7

Preheat the oven to 375°F degrees.

8

Line two large baking sheets with parchment paper.

9

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).

10

Bake for 5 minutes on the upper rack and then broil on low for 10 minutes or until the edges begin to brown.

11

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.

12

Remove shells once cooled.

13

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!

Category
Nutrition Facts

Serving Size 1 Shell with Taco Salad

Servings 7

4g
Net Carbs

Amount Per Serving
Calories 353
% Daily Value *
Total Fat 25g39%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Protein 28g57%

* 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

Ingredients
Salad
 1 lb ground beef
 5 tbsp taco seasoning
 1 head iceberg lettuce, chopped
 2 Roma tomatoes, diced
 1 cup cheddar cheese, shredded
 4 green onions, chopped
 2 cups cauliflower rice
 2 tbsp yellow rice seasoning
 2 tbsp cilantro, chopped
Shells
 3 cups cheddar cheese, shredded

Directions

Instructions
Salad
1

In a skillet, brown ground beef over medium heat.

2

Strain oil and place beef back into skillet.

3

Stir in taco seasoning and allow to cook for another 5-7 minutes,

4

In a different skillet, cook the cauliflower rice with the yellow rice seasoning for 8-10 minutes.

5

Bring ground beef and cauliflower rice to room temperature, place in a large bowl and add all remaining salad ingredients.

6

Mix well and set aside.

Shells
7

Preheat the oven to 375°F degrees.

8

Line two large baking sheets with parchment paper.

9

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).

10

Bake for 5 minutes on the upper rack and then broil on low for 10 minutes or until the edges begin to brown.

11

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.

12

Remove shells once cooled.

13

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!

Keto Taco Salad with Cheese Tortilla

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