CHEESE TACO SHELLS FOR A LOW CARB TACO NIGHT!
Mexican food is my favorite especially tacos, so when I started eating low carb I immediately went in search of a low carb taco recipe and I discovered Cheese Taco Shells. Guys, these things are life changing! Low Carb Cheese Taco Shells are the perfect keto dinner! They are easy to make (even though they take a little time) and I think they taste better than the original 🙂
Step 1: Start by lining a baking sheet. You can use parchment paper but a silicone mat is the best because the cheese comes off easily every time. Then you drop little piles of shredded cheddar cheese on to the sheet. For cheese taco shells I suggest using about 1/4 cup of cheese per shell.
Step 3: Shape your cheese taco shells. Use two glasses and sit a thick handled spoon (or whatever utensil you have) across the glasses. You’ll want the handle to be thick enough that it will leave a space of about 3/4″ in the curve of your taco. It doesn’t have to be precise! Let the cheese cool for a minute then lift it off of the baking sheet and drape it over the spoon handle. Let it cool completely, this only takes about 5 minutes, and you have a low carb taco shell!
Want to try a different shape? These cheese taco shells are easy to mold. We used a mini muffin tin to make our Low Carb Taco Bites!
Ingredients
Instructions
for the full recipes please visit : www.homemadeinterest.com
Step 1: Start by lining a baking sheet. You can use parchment paper but a silicone mat is the best because the cheese comes off easily every time. Then you drop little piles of shredded cheddar cheese on to the sheet. For cheese taco shells I suggest using about 1/4 cup of cheese per shell.
Step 3: Shape your cheese taco shells. Use two glasses and sit a thick handled spoon (or whatever utensil you have) across the glasses. You’ll want the handle to be thick enough that it will leave a space of about 3/4″ in the curve of your taco. It doesn’t have to be precise! Let the cheese cool for a minute then lift it off of the baking sheet and drape it over the spoon handle. Let it cool completely, this only takes about 5 minutes, and you have a low carb taco shell!
Want to try a different shape? These cheese taco shells are easy to mold. We used a mini muffin tin to make our Low Carb Taco Bites!
Ingredients
- Cheese Taco Shells
- 2 cups Cheddar cheese , shredded
- Taco Meat
- 1 pound Ground beef
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/4 cup Water
- Toppings for taco: Sour cream, avocado, cheese, lettuce, etc.
Instructions
- Preheat oven to 350F.
- On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer.
- Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
- Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups.
- ..............................
for the full recipes please visit : www.homemadeinterest.com
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