Keto Taco Salad Bowls With Cheese Taco Shells Recipes

KETO TACO BOWLS (WITH OUR 2G NET CARB TORTILLAS!)

Steps:

• Make a batch of our keto tortillas and preheat oven to 350°F/180°C.
• Shape the taco bowls by placing the tortillas into the fluted bolds (or muffin tray!). Make sure the tortillas are warm so they don't break. Bake for about 15 minutes, or until crisp, while you cook the beef.
• Heat up oil in a skillet over medium heat. Add in the onion and cook, stirring often, until the onion begins to caramelize (7-10 minutes). Move the onion to the side and heat up a tablespoon of oil, add in the taco seasoning spices (so they bloom briefly in the oil!) and stir everything together.
• Add in the ground beef and continue to cook, stirring every so often, until the beef is cooked through. If your beef feels dry (usually a lean variety), feel free to add a couple tablespoons of water to keep it nice and moist. I also like to add in my black olives near the end of cooking for an extra flavor boost!
• Add cooked beef to the taco bowls and serve with toppings of choice!

HOW TO MAKE A KETO TACO SALAD BOWL

Steps:

• Preheat the waffle bowl maker. There is no need to spray it with non stick cooking spray as long as the bowl isn't scratched.
• In a small bowl, combine the shredded cheese, egg, seasonings and almond flour, if using. Mix well until fully combined.
• Note: The almond flour adds more structure to the taco salad shell. If you want a lighter and crispier shell, don't use the almond flour. I personally like them both ways!
• Place all of the batter into the waffle maker and press the lid closed. DO NOT open the lid for 4 minutes. If you open the lid before the time is up, you will have a gooey mess because the cheese needs time to firm up and create a nice crust.
• Using a tongs or fork, remove the taco shell from the waffle bowl maker.
• Unplug the waffle bowl maker when you are done using it.
• Set the bowl aside to cool and assembly the ingredients you need to fill your taco salad bowl.

KETO TACO SALAD BOWLS WITH CHEESE TACO SHELLS

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper. Grease 3 small prep bowls or the back of a large muffin pan. Set aside.
• Place 3 cheese wrap slices on the baking sheet. Bake for 7 minutes. Edges will start to brown and middle will bubble.
• Remove from oven and cut the parchment paper into three, dividing the cheese into separate pieces. Gently flip the cheese (with parchment paper) over into the bowl, letting the cheese mold into the middle of the bowl. Press cheese into the bottom and around the bowl. Repeat for other 2 cheese slices.
• Bake second batch of 3 cheese slices and repeat instructions. I recommend baking in two batches so you have enough time to mold the cheese cups before the cheese cools in the second batch. You are more than welcome to bake both baking sheets at once but the texture/cooling might vary with the second pan.
• When the keto cheese taco shells are cool, fill the cups with ingredients of your choice and enjoy!

EASY KETO TACO SALAD BOWL FOR 2

Steps:

• Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
• Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.