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Keto Taco Salad with Cheese Tortilla

Created by
  Published on February 6th, 2019
  Reading time: < 1 minute
  Last modified October 13th, 2021
Keto Taco Salad with tortilla
ChefGB HernandezRating
PrintFullscreen
Yields7 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
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,

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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