Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.
Excellent! I did use the entire packet of taco seasoning and because the avocados at the store were way overripe I left them out and added some cilantro instead. The shells do better at 400 degrees (the recipe submitter has a separate recipe just for the shells and the directions on that one say 400). Here is a tip that I discovered by accident. You can only fit 2 shells on the handle of a wooden spoon. I wanted all 4 of my shells to be done at the same time but couldn’t find another spoon that didn’t have a funky shaped handle. Out of desperation I started digging around in the junk drawer and saw my wooden ruler and decided to use it.
The end result was a stand up on its own taco shell. How perfect is that? One other recommendation I have is to blot some of the excess grease from the shells with a paper towel prior to forming them around your spoon handle/ruler. This was a great recipe and one I will make a lot.
2 cups shredded Cheddar cheese
1 pound ground beef
1/2 package taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 avocado, diced
1 cup shredded lettuce
1/2 cup shredded Cheddar cheese
1/2 cup tomatoes, diced
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.