Keto Tacos - Keto Diet Menu - Best Keto Recipes

Keto Tacos

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In this recipe blog post I’ll also show you how to make taco meat without any of those crappy flavor packets. I use real spices and fats. The upside is a better shell than a taco shell because a) it doesn’t crumble in your hands, and b) it actually has flavor.


  • 2 tbsp butter
  • 2 pounds ground beef
  • 2 pounds Monterrey Jack cheese hand-shredded
  • 1 tbsp chili powder adjust to taste
  • 1 tsp smoked paprika (optional)
  • 1 tbsp garlic powder adjust to taste
  • 1 tbsp onion powder adjust to taste
  • 1 tbsp ground cumin adjust to taste
  • 1 tsp cayenne (optional)
  • 1 tsp cinnamon (optional)
  • 1/2 cup tomato sauce I use Rao's. Low-carb
  • 1/2 head iceberg lettuce
  • 2 tomatoes chopped
  • 1/2 cup Sour Cream (optional)
  • 1 cup oaxaca cheese shredded (optional)
  • 1/2 cup guacamole (optional)


  • Move your oven rack to the middle, and preheat the oven to 300 F
  • Grate the 2 pounds of Monterrey Jack cheese. C'mon, kids!
  • Prepare condiments: chop lettuce and tomato and place into separate serving bowls
  • Shred Oaxaca cheese and place in a serving bowl. Place guacamole in serving bowl
  • Place a fitted sheet of parchment onto a cookie sheet. You can use other non-stick methods of baking, but this works well for me
  • Grab a good handful (3/4 of a cup to a cup) of grated cheese and make a pile on the parchment, leaving room for 2 more piles. Spread the cheese out so it's evenly distributed. Make sure to clean up any stray shreds
  • Heat 2 tablespoons of butter over medium heat
  • Add ground beef and chop into small chunks with a spatula while it's cooking. Brown
  • Add spices. This is where you can spice to taste. You definitely want up to perhaps a teaspoon of salt. Start with 1/2 tsp and work your way up. Taste it (after it has browned a bit) to test for saltiness before moving on
  • Once the oven is up to temp, place the cheese on the middle rack and set a timer for 10 minutes
  • You know the shells are done when they are brown around the edges and still have a little cheese color in the middle. They will be crispy and flexible. In my case, I used a blend that was pretty oily, and I had to tip the tray so the oil would run off to the edge. It pooled in the middle of each shell.
  • Remove the shells and bend over using a straw, dowel, or spatula handle. If you have nothing else, just bend them in half
  • Assemble your tacos! I like to start with a little sour cream in the bottom
  • Next, I add a little taco meat
  • Then the Oaxaca cheese. This picture shows off-the-shelf pre-packaged Mexican cheese
  • Add tomatoes
  • Finally, lettuce. But... that's just me. Enjoy!

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