Low Carb Crunchy Tacos
Crunchy taco shells made entirely of a cheddar/parmesan cheese blend for a delicious low- carb/keto taco dinner.
Ingredients
- 1 1/2 cups Freshly shredded cheddar cheese avoid pre shredded cheese
- 1/2 cup Freshly shredded parmesan cheese
- 1 pound ground beef
- 1 packet Siete Mild Taco Seasoning
- 1/3 cup water
- Optional toppings including lettuce, cheese, avocado, jalapeno, tomato, sour cream
Instructions
- Preheat your oven to 380F
- Set up 4 pairs of glasses or cups with a wooden spoon placed and balanced horizontally across the glasses. This will be used to make the taco shell shapes later.
- Mix the freshly grated cheddar and parmesan cheese together in a small bowl.
- Line a baking sheet with parchment paper. Place 1/4 cup piles of cheese spread evenly into single layer 5" circles 2" apart. Usually 4 circles fit on a baking sheet so you can repeat the process for the remaining two shells later or go ahead and prepare another baking sheet for the remaining 2 shells and bake those once the others are out of the oven.
- Place the baking sheet in the oven for 5-7 minutes. Keep a close eye on the cheese and remove the pan when the outer edges are brown.
- Cool the cheese for 1-2 minutes. The shells are done when they are firm yet pliable enough to place on your balanced wooded spoon.
- Let the crispy shells cool completely then remove to a serving platter.
- While the shells are baking, brown 1 lb. of hamburger meat.
- Mix the hamburger meat (drained to prevent messy tacos) with 1/3 cup of water and 1 packet of Siete brand mild taco seasoning or make your own.
- Reduce heat and simmer for 5 minutes until thickened.
- Add meat and your favorite toppings for a wonderful crunchy taco!
- Notes: I love to serve this with homemade guacamole, sugar free picante sauce and pork rinds to keep the carb content low.