Cheese taco shells with beef
Cutting back on carbs, but missing out on tacos? We’ve got just the thing for you, with these cheese taco shells. Filled with spiced beef and crispy fresh greens, it’s a keto dream come true. Make this light low-carb meal any day of the week.
Ingredients
Method
Ingredients
- 2 cups tasty cheese, grated
- 2 cloves garlic, minced
- 200g beef mince
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp oregano
- ¼ lettuce, thinly sliced
- 1 avocado, thinly sliced
Method
- Preheat your oven to fan bake 170°C and line two baking trays with baking paper.
- Place ¼ cup piles of cheese on the baking trays, spaced 3cm apart. Place in the oven to bake for 8-10 minutes or until starting to turn golden brown around the edges. Allow to cool for a few minutes before carefully placing the cheese between an upside-down muffin tray to create taco shells. Allow to cool completely.
- Heat a drizzle of oil in a large frying pan over medium-high heat. Cook the garlic for a minute or until fragrant. Add the beef, cumin, paprika, oregano and seasoning. Cook while breaking up with a spoon for 4-5 minutes, or until golden brown and cooked through.
- Fill taco shells with lettuce, beef and avocado.
- Serve and enjoy immediately.
Top tip: Garnish these cheese taco shells with coriander and serve with lime wedges, diced tomato and sour cream for the tastiest taco night.