Keto Crunchy Beef Tacos
Satisfy your taco cravings without breaking your low-carb goals with these irresistible Keto Crunchy Beef Tacos! Featuring crispy, golden cheddar cheese taco shells, this recipe takes your traditional taco experience to a whole new level of flavor and texture. The seasoned ground beef is spiced to perfection with a bold blend of cumin, paprika, and chili powder, creating a savory, mouthwatering base. Fresh shredded lettuce, juicy diced tomatoes, creamy avocado slices, and a dollop of tangy sour cream create a vibrant medley of toppings, while a squeeze of lime and a sprinkle of fresh cilantro bring a zesty finishing touch. Ready in just 35 minutes, these keto-friendly tacos are the ultimate fusion of indulgence and guilt-free dining, perfect for taco night or a fun low-carb dinner idea.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Cheddar cheese, shredded
- 1 cup Lettuce, shredded
- 1 unit Tomato, diced
- 1 unit Avocado, sliced
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
- 1 unit Lime, sliced into wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Spread the shredded cheddar cheese in small circle piles on the baking sheet, leaving space between each pile.
Bake the cheese for about 8-10 minutes, or until the edges are golden and the cheese is melted into round, flat shells. Remove from oven and let cool slightly.
While the cheese shells are baking, heat olive oil in a skillet over medium heat.
Add the ground beef to the skillet and cook, breaking up the meat with a spatula, until browned and cooked through, about 5-7 minutes.
Drain excess fat from the skillet and add cumin, paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld.
Once cheese shells have cooled enough to handle, gently shape them into taco shells by draping them over the handle of a wooden spoon or a similar object.
To assemble the tacos, fill each cheese shell with the cooked beef mixture, then top with shredded lettuce, diced tomato, avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.9 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1789 mg | 138% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
