Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.

Fioa
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.

  • 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.

  • 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.

  • Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

Nutrition Facts

675.9 calories; 40.7 g protein; 9.7 g carbohydrates; 156.9 mg cholesterol; 1197.4 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2017
Excellent! I did use the entire packet of taco seasoning and because the avocados at the store were way overripe I left them out and added some cilantro instead. The shells do better at 400 degrees (the recipe submitter has a separate recipe just for the shells and the directions on that one say 400). Here is a tip that I discovered by accident. You can only fit 2 shells on the handle of a wooden spoon. I wanted all 4 of my shells to be done at the same time but couldn't find another spoon that didn't have a funky shaped handle. Out of desperation I started digging around in the junk drawer and saw my wooden ruler and decided to use it. The end result was a stand up on its own taco shell. How perfect is that? One other recommendation I have is to blot some of the excess grease from the shells with a paper towel prior to forming them around your spoon handle/ruler. This was a great recipe and one I will make a lot. Thanks for sharing! Read More
(45)

Most helpful critical review

Rating: 3 stars
07/02/2018
I would next time add less salt and add sour cream. I also used Munster and parmesan cheese for the shells since I did not have enough cheddar and added jalapenos. Read More
(2)
35 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
10/29/2017
Excellent! I did use the entire packet of taco seasoning and because the avocados at the store were way overripe I left them out and added some cilantro instead. The shells do better at 400 degrees (the recipe submitter has a separate recipe just for the shells and the directions on that one say 400). Here is a tip that I discovered by accident. You can only fit 2 shells on the handle of a wooden spoon. I wanted all 4 of my shells to be done at the same time but couldn't find another spoon that didn't have a funky shaped handle. Out of desperation I started digging around in the junk drawer and saw my wooden ruler and decided to use it. The end result was a stand up on its own taco shell. How perfect is that? One other recommendation I have is to blot some of the excess grease from the shells with a paper towel prior to forming them around your spoon handle/ruler. This was a great recipe and one I will make a lot. Thanks for sharing! Read More
(45)
Rating: 4 stars
10/29/2017
Excellent! I did use the entire packet of taco seasoning and because the avocados at the store were way overripe I left them out and added some cilantro instead. The shells do better at 400 degrees (the recipe submitter has a separate recipe just for the shells and the directions on that one say 400). Here is a tip that I discovered by accident. You can only fit 2 shells on the handle of a wooden spoon. I wanted all 4 of my shells to be done at the same time but couldn't find another spoon that didn't have a funky shaped handle. Out of desperation I started digging around in the junk drawer and saw my wooden ruler and decided to use it. The end result was a stand up on its own taco shell. How perfect is that? One other recommendation I have is to blot some of the excess grease from the shells with a paper towel prior to forming them around your spoon handle/ruler. This was a great recipe and one I will make a lot. Thanks for sharing! Read More
(44)
Rating: 5 stars
07/23/2018
OMG the best Taco I have I ever had! Cheesy and flavorful and you will not regret. We are on Ketos diet and with definitely do it again and try it with pulled pork shrimp fish and lobster! Thank you for sharing this recipe! Read More
(5)
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Rating: 5 stars
06/18/2018
These were so good! Hubby and I recently started the keto diet. We're doing very well and dishes like this are helping us stick to it! Read More
(2)
Rating: 3 stars
07/02/2018
I would next time add less salt and add sour cream. I also used Munster and parmesan cheese for the shells since I did not have enough cheddar and added jalapenos. Read More
(2)
Rating: 5 stars
07/04/2018
no changes but doubled cheese taco shells. Think will make bigger shells next time. For sure would recommend and make again! Read More
(1)
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Rating: 4 stars
10/31/2018
Very good. Used my own taco seasoning. The shells needed to cook at 400 Read More
(1)
Rating: 5 stars
02/05/2020
I have made this several times and its great, I wish the cheese was crispier but it will do for now. Read More
(1)
Rating: 5 stars
11/30/2018
No changes and yes definitely will make them again!! Read More
(1)
Rating: 4 stars
09/25/2018
One of our favorite Keto quick dishes easy to make. Read More