Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.
Ingredients
- cheddar cheese: 2 cups (shredded)
- ground beef: 1 pound
- taco seasoning mix: 0.5 pack
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- avocado: 1 piece (diced)
- lettuce: 1 cup (shredded)
- cheddar cheese: 0.5 cup (shredded)
- tomatoes: 0.5 cup (diced)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
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Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
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Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
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Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
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Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
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Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.
