Filled with all the traditional goodies, these tacos are so good. In fact, they’re just as good as traditional ones! There’s no need to give up tacos on the low-carb diet! One excellent alternative is this taco salad. Another is these keto tacos, which are incredibly good and so easy to make. You can make these tacos as usual with well-seasoned ground beef and your favorite toppings, and simply replace the tortilla shells with delicious and crispy cheddar cheese shells.
Ingredients
Instructions
Recipe Card
Shredded cheddar: You can shred it yourself or buy it pre-shredded. I like to use extra-sharp cheddar because it’s so flavorful. Lean ground beef: I use 85% lean ground beef. Taco seasoning: To make life easier, I use a store-bought mix. Toppings: Whatever you like! I use salsa and sour cream.
You start by wrapping a ruler in foil and suspending it between two glasses or mugs. You will use this contraption to shape the cheddar shells. Form taco shells using microwaved cheddar cheese: Place shredded cheddar on a piece of parchment paper. Spread it thinly into a circle. Microwave until golden brown, about 1:30 minutes. Allow it to slightly cool but still be pliable. Gently peel it off the parchment paper and fold it over the ruler to shape it into a taco shell. Return the meat to the skillet and reduce the heat to medium. Stir in the taco seasoning and 2-4 tablespoons of water. Keep cooking for 2 more minutes. Assemble the tacos: Divide the meat between the cheddar shells, top it with your favorite toppings, and serve. I don’t like to sprinkle them with shredded cheddar since they already have quite a bit of cheese in the shells! Apart from these toppings, I often serve keto tacos with an easy vegetable side, such as fresh-cut veggies, microwave broccoli, arugula salad, or cucumber tomato salad. The assembled tacos won’t keep as leftovers (they’ll become soggy), and as mentioned above, the cheddar shells will lose their crispness when stored.
