*For the ground meat*
1lb ground beef or turkey
1/2 cup chopped white onion
1/4 cup chopped green bell pepper
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/4 cup water
1/2 cup Rao’s Marinara
*For the cheese taco shells*
2 cups shredded sharp cheddar cheese
Cook the ground meat on medium heat and chop up with spatula so it’s broken into small pieces. Once cooked, add in all of the seasonings. Then add in the onion, pepper, water, and marinara sauce, cover, and simmer for 20 minutes.
While that is simmering, preheat your oven to 400 F or 200 C and put parchment paper on a cookie pan. Take a bowl that’s roughly 6″ and circle with a pencil on the parchment paper so you have even circles. Sprinkle shredded cheese throughout the circle until covered. Add to oven for 7-10 minutes.
Meanwhile, place a wooden ladle over two cups with space in the middle to put the finished shell. Do it 6 times (depending on how many shells you are making). After 7 minutes check the oven. You want the cheese bubbling and the outline to toast to a light brown. Remove and wait a few seconds to settle down and dab with paper towel to remove moisture. Then use a spatula to remove shell and place over the wooden label, slightly and carefully bending to create a taco form. Let cool.
Add in lettuce, avocado, etc to bottom because the tacos are flimsier than normal ones and the ground meat will make it soggy. Just don’t forget to count the extra ingredients (like the sour cream I put on top). 🙂
Total carbs for taco seasoned ground beef- 18 carbs-3.9 fiber = 14.1 net carbs.
Total carbs for cheese shells- 2.88 carbs = 2.88 net carbs
Makes about 6-7 tacos so 3.5 carbs per taco or 2.8 net carbs per taco.