Lowcarbtacoshells Recipes

LOW-CARB KETO CHEESE TACO SHELLS

Low-Carb Keto Cheese Taco Shells image

Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

Provided by Fioa

Categories Main Dish Recipes Taco Recipes

Time 28m

Yield 4

Number Of Ingredients 1

Ingredients

2 cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
Spread Cheddar cheese on the prepared baking sheets 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. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g

LOW CARB TACO SHELLS

Low Carb Taco Shells image

I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for mexican food.

Provided by Brian Davis

Categories Cheese

Time 3m

Yield 1 shell

Number Of Ingredients 2

Ingredients

1/3 cup cheddar cheese
parchment paper

Steps:

Place 1/3 cup of cheese in thin layer on parchment paper.
Microwave on high for one minute, or until cheese is bubbly.
While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
Let the cheese cool while around the object.
When it has cooled, peel it from the parchment paper.
Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.

LOW-CARB "TACOS"

Low-Carb

This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.

Provided by Sarah

Categories Salad Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds ground beef
1 onion, diced
½ (4 ounce) can diced jalapeno peppers
1 (1 ounce) package taco seasoning mix
2 cups shredded lettuce
1 tomato, chopped
½ cup shredded reduced-fat Cheddar cheese
¼ cup salsa
¼ cup low-fat sour cream
1 avocado - peeled, pitted, and sliced

Steps:

Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 16.3 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 12.5 g, Sodium 1061.9 mg, Sugar 4.9 g

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