It’s a fiesta in my mouth! I love tacos and eating them with cheese shells may have been hard at first but it’s well worth it. It’s not soggy and it’s somewhere in between chewy and crunchy depending on how well you cook the cheese shell. This is a great alternative to corn tortillas whether you’re doing keto or low carb. Like I said it’s a great alternative but not corn tortillas. See the simple recipe below with directions.
Directions
- Heat the oil in a pan and add the onion and garlic, sprinkle with taco seasoning, salt and pepper. Add the meat then cook gently for 5 minutes, or until browned. Stirring occasionally.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add bacon until it’s cooked and remove from heat. Chop it into small crispy bacon bits for topping.
- Cut onion, tomato, and avocado into small pieces for topping.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add the cheese, when the cheese is completely cooked at the bottom, you can now flip it carefully and fry the opposite side until they’re brown. You can also bake the cheese in the oven as well instead of frying it.
- Next, remove cheese from heat and put on a plate. If you want to make the taco shell shape, bend the cheese carefully while it’s still warm, soft and moldable. As the cheese cools down, the shell will become hardened.
- Place beef, avocado, tomato, purple onion and bacon pieces and sprinkle with chilli pepper and salt. You can add mayonnaise and sour cream as well.
Ingredients
For topping
- 1/2 lb ground beef
- 1 clove garlic
- 1 slice bacon (crispy, cooked)
- 1/3 cup avocado chopped
- 1/3 cup tomato cut in brunoise
- 1/4 cup onion cut in brunoise
- salt and pepper to taste
- 1 tsp taco seasoning (keto-friendly)
- 1 tbsp jalapenos slices, optional
- Mayonnaise for topping, optional
For cheese shells
- 4 slices cheddar cheese