It taco night, you can't eat carbs! No problem try out this lo-carb Keto Cheese Shells Tacos Recipe that you can make on Taco Tuesday or any other day.
You can also have them for breakfast; substitute the ingredients for eggs, cheese bacon or sausage and you'll be enjoying a tasty breakfast egg tacos!
and avocado for breakfast tacos!
It taco night, you can't eat carbs! No problem try out this lo-carb Keto Cheese Shells Tacos Recipe that you can make on Taco Tuesday or any other day.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Arrange the shredded cheese into 6 piles on the parchment-lined baking sheet, leaving several inches between piles so the shells don’t run together. Bake for 10 Minutes, until the edges start to brown and the cheese is no longer runny.
Meanwhile, prop up a wooden spoon or two kabob skewers, spaced 1 inch apart, with two cups or cans.
Remove the melted cheese rounds from the oven and, while the cheese is still flexible, use a spatula to transfer the cheese and drape over a wooden spoon handle or skewers. Prop up the wooden spoon or skewers with 2 cups or cans. The shell will harden as it cools. Repeat this process with the remaining shells.
In a medium-sized skillet, brown the ground beef, then drain the fat. Add the taco seasoning and water. Stir well, bring to a simmer, and allow to reduce for 3 to 5 minutes 5 Minutes. Remove from the heat.
Skip the water if you are using chicken breasts instead, but do season with your taco/chili seasoning
Fill each cheese shell with your beef or chicken and the toppings of your choice. Enjoy!
Ingredients
Directions
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Arrange the shredded cheese into 6 piles on the parchment-lined baking sheet, leaving several inches between piles so the shells don’t run together. Bake for 10 Minutes, until the edges start to brown and the cheese is no longer runny.
Meanwhile, prop up a wooden spoon or two kabob skewers, spaced 1 inch apart, with two cups or cans.
Remove the melted cheese rounds from the oven and, while the cheese is still flexible, use a spatula to transfer the cheese and drape over a wooden spoon handle or skewers. Prop up the wooden spoon or skewers with 2 cups or cans. The shell will harden as it cools. Repeat this process with the remaining shells.
In a medium-sized skillet, brown the ground beef, then drain the fat. Add the taco seasoning and water. Stir well, bring to a simmer, and allow to reduce for 3 to 5 minutes 5 Minutes. Remove from the heat.
Skip the water if you are using chicken breasts instead, but do season with your taco/chili seasoning
Fill each cheese shell with your beef or chicken and the toppings of your choice. Enjoy!