Keto Beef Tacos with Cheddar Cheese Shells

Savor the bold flavors of these Keto Beef Tacos, featuring crispy cheddar cheese shells for a low-carb twist on a Mexican classic.

Course Dinner

Cuisine Mexican

Keyword Cheddar Cheese Shells, Keto Beef Tacos, Keto Mexican Food, Low Carb Tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 497kcal

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
To create the cheddar cheese shells, spoon four heaps of shredded cheddar cheese (1/2 cup each) onto the baking sheet. Flatten them into circles, about 5 inches in diameter.
Bake for 6-8 minutes or until the edges turn golden brown. Watch closely to prevent burning.
Remove from the oven and let cool for 1-2 minutes. Using a spatula, lift the cheese circles and drape them over a spoon or rolling pin suspended between two cups to form a taco shell shape. Allow to cool completely to harden.
While the cheese is baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Drain excess fat and return the skillet to the stove. Stir in cumin, chili powder, paprika, cayenne pepper, salt, and pepper. Cook for another 2 minutes, stirring frequently.
Assemble the tacos by filling each cheese shell with the beef mixture. Top with diced tomatoes, sliced avocado, chopped cilantro, and a dollop of sour cream if desired.
Serve immediately and enjoy your keto-friendly Mexican feast!

For a dairy-free version, try making the taco shells with a dairy-free cheese alternative that melts well.

Adjust the level of spice to your preference by adding more or less cayenne pepper.

The nutritional information provided does not include the optional toppings. Remember to account for these if you use them.