Keto Tacos

Once again, the keto version of one of the most popular meals on the planet is so much better than the carb version!! These Keto Tacos are a breeze to make… i just ate them 2 days in a row for lunch 🙂 ! Ok – here’s what you do:

Make your taco meat! – I always use my own seasoning mix – never the taco packets from the store.

Making your own BOMB taco meat is the simplest thing ever! It took me a while to figure out what the MAGIC ingredient is…… S A L S A!

1 – 1.5lb Ground Beef (I used the Organic Ground Beef from Costco – pre-packaged in a 1.33lb pack.)
1 tbsp Cumin
1/2 – 1 tbsp Chili Powder (depending on if you like a bit of heat)
1 tbsp Garlic Powder
1/2 – 1 tbsp Pike Himalayan Salt
1/2 cup salsa (Any kind you like! I had this on hand because my hubby bought it for his chips)

Brown your meat – Then mix in all of the remaining ingredients! Taco Meat DONE!

Now for your taco shells!

Preheat your oven to 375 degrees
Spray a baking sheet with a bit of avocado oil cooking spray.
Freshly grate the cheese of your choice directly onto your baking sheet! (Less things to clean up – use a cutting board if you prefer)
Form the grated cheese into a nice sized circle – however large you’d like your shell to be! Make sure that the edges of the cheese circle have a good amount of cheese – if the edges are to sparse, they will cook quicker, burn, and stick to the baking sheet.
Bake for 5 -7 minutes depending on your oven. When they no longer look gooey, take them out.
***** The reason I suggest using freshly grated cheese is because pre-shredded cheeses are always coated in an anti-caking ingredient which is usually some kind of flour. Sounds like carbs to me! *****

Once you pull them out of the oven, let them cool for a couple of minutes. Use a silicone spatula to gently go around the edges to make sure the cheese is not stuck to your baking sheet.
Grab 2 large bowls or Pots like I did and 2 wooden spoons. You can use any sort of large service spoon/ladel, whatever you have on hand. Place the wooden spoons on top of the pots and leave space between them to place the taco shells.
Drape each taco shell over a wooden spoon to form them in to taco shells. Let them cool for 5-10 minutes so that they set and get crispy.