Low Carb Beef Tacos

Okay y'all, I'm going to keep this post short and sweet because the recipe is short and sweet!

Eating keto comes with some learning curves. It's easy to become overwhelmed when you're revamping what you eat but I'm here to help with that!

Keto doesn't make you sacrifice your favorite foods or restrict you from good food! You just have to learn how to make the yummy foods you're accustomed to eating HEALTHIER!

So, instead of grain based tortillas, most ketoers (that's a real technical term) make cheese tortillas.

It's incredibly easy! I'll show you how to do it!

Ingredients you'll need are as follows:

-1 lb ground chuck (80% fat) (will cook down about 13 oz)

-1 teaspoons cumin

-1/2 tablespoon chili powder

-1 teaspoon garlic powder

-1/4 teaspoon salt

-1/2 teaspoon onion powder

-1/4 teaspoon smoked paprika

-1/3 to 1/2 cup water

-shredded cheddar cheese for taco shells

-toppings: lettuce, avocado, low carb salsa, cheese dip

Start by browning ground beef in a skillet over medium to med-high heat. Break it up into small pieces as you go with a wooden spoon or my favorite tool, the Mix n Chop by Pampered Chef.

While the beef is cooking, get your spices ready. I think it's easier to put them all in a little dish so they're ready to be mixed in when meat is cooked through.

Once the meat is cooked through and you've got it crumbled as fine as you like, add your spices + the water (not pictured, sorry). Simmer on low while you get your cheese shells ready.

Now for the cheese shells...they're incredibly easy but you need to have a little patience while you make them. Flip them too early and they'll be too gooey.

I used 1/4 cup of shredded cheddar cheese for each shell. When you them off the skillet, you will immediately need to drape them over something so they get their taco shape. Some people use tin foil rolled in logs, others use a knife on top of 2 cups, or you can use taco holders (as I did).

Dump (for lack of a better word) the cheese on the hot skillet (I used MED heat). It doesn't need to look perfect because it'll melt and meld together.

**be extra careful because these things are piping hot when they come off the skillet**

See...a small 1/4 cup of cheese melted and spread out into a decent size "tortilla".

When the edges start getting brown and crisp, remove with a spatula and drape over whatever you're using. The crispier you want them, the longer you need to let them cook. Mine took a max of 2-3 minutes and were the perfect amount of crunch and chewy.

Let the shells cool for a couple minutes. I dabbed mine with a paper towel to absorb the extra grease then I filled them!

I put 3oz of meat in each taco with some lettuce, avocado, and Gordo's Cheese dip (our faaaaaaavorite!)

Just for fun, here's the cheese dip we love! Super low carb and keto friendly!

If you have a kitchen scale, measure your cooked meat for more precise macros. My cooked meat came to a total of 13 ounces so my macros are based of that total. I used My Fitness Pal to calculate these macros.

1 3 oz serving of meat has: 19g F| 1g C | 16g P | 235 calories

1 cheese taco shell has: 7g F | 1g C | 5g P |83 calories

Click here for a printable version of the recipe!

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XoXo,

Anna

#Keto #easydinner #healthydinner