• Cooking Time: 5-7 min
• Preparation Time: 10 min
• 2 cups
• cheddar cheese (shredded)
• 1 pound
• ground beef
• 2 tablespoons
• Homemade Taco Seasoning
• ¼ cup
• Water
• add
• toppings (for taco: Sour cream, avocado, cheese, lettuce, etc., optional)

1. How to Make Keto Tacos:
2. Start by lining a baking sheet. You can use a baking sheet with parchment paper but a silicone mat is the best because the cheese comes off easily every time. Then you drop little piles of grated cheese on to the baking sheet. For cheese taco shells I suggest using about 1/4 cup of cheddar cheese per shell.
3. Place the baking sheet in the oven and bake at 350 degrees F for 5-7 minutes, or until the shredded cheese has melted and the edges begin to brown. It’s important to wait until those edges start to get crispy because you’ll get the crispiest cheese taco shells that way. Note: Cheese does release grease as it bakes. You can dab your shells lightly with a paper towel before the next step if you would like to remove some of the excess grease.
4. Shape your cheese taco shells. Use two glasses and sit a thick handled spoon (or whatever utensil you have) across the glasses. You’ll want the handle to be thick enough that it will leave a space of about 3/4″ in the curve of your taco. It doesn’t have to be precise! Let the cheese cool for a minute then lift it off of the baking sheet and drape it over the spoon handle. Let it cool completely, this only takes about 5 minutes, and you have a low carb taco shell
5. While you continue to bake your cheese taco shells place the ground beef in a skillet over medium high heat cooking until it is completely cooked through.
6. Drain the grease from the meat and then add the homemade taco seasoning. Pour water into skillet and stir everything around mixing it together.
7. Simmer for 5 minutes or until liquid has cooked away.
8. Add meat to taco shells and top with your favorite taco toppings.

I love Mexican food so there are the perfect taco to keep my waist slim.