Low Carb & Keto Taco Seasoning & Parmesan Cheese Shell Recipe

Taco Tuesday is a big day in our house, but because my husband and I eat keto, we have not been able to have the shells for a while now. For the longest time we enjoyed our tacos as a salad, which was fine, but then we decided to make our own shells from shredded Parmesan cheese. This is actually super easy, although it seems intimidating at first. We will never go back to the ways of just a taco salad! We have also come up with our own recipe for taco seasoning to avoid all of the carb fillers that are in pre-packaged seasoning.

Ingredients

• 1.5 lbs ground beef
• 2 cups shredded (not grated) Parmesan cheese
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons oregano
• 1 tablespoon paprika
• 1.5 teaspoons red pepper
• salt
• pepper

You will also need two small bowls, to help form the shells, as well as any taco toppings you like. We use spinach, tomatoes, Franks hot sauce, and shredded cheddar cheese.

Directions

1. Preheat over to 325 degrees.
2. Brown ground beef. Drain fat.
3. Add spices to meat and stir well over medium heat for 1 to 2 minutes.
4. While the meat is cooking, spread Parmesan cheese out in two circles (approximately one cup per circle) on a nonstick surface or oven safe tray liner.
5. Place shells in oven for about 5 minutes or until you see the edges of the cheese brown.
6. Flip shells over on to an upside down bowl immediately after removing from oven to help shape them.
7. Let shells sit for 5 minutes until hardened and remove from bowl.
8. Fill with taco meat and any toppings you prefer.

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 tacos, 2 shells
Carb Count: 2 carbs each (depending on toppings)