Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.
Excellent! I did use the entire packet of taco seasoning and because the avocados at the store were way overripe I left them out and added some cilantro instead. The shells do better at 400 degrees (the recipe submitter has a separate recipe just for the shells and the directions on that one say 400). Here is a tip that I discovered by accident. You can only fit 2 shells on the handle of a wooden spoon. I wanted all 4 of my shells to be done at the same time but couldn’t find another spoon that didn’t have a funky shaped handle. Out of desperation I started digging around in the junk drawer and saw my wooden ruler and decided to use it.
The end result was a stand up on its own taco shell. How perfect is that? One other recommendation I have is to blot some of the excess grease from the shells with a paper towel prior to forming them around your spoon handle/ruler. This was a great recipe and one I will make a lot.
2 cups shredded Cheddar cheese
1 pound ground beef
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