Keto Taco Salad Bowls With Cheese Taco Shells Food

HOW TO MAKE A KETO TACO SALAD BOWL

Steps:

• Preheat the waffle bowl maker. There is no need to spray it with non stick cooking spray as long as the bowl isn't scratched.
• In a small bowl, combine the shredded cheese, egg, seasonings and almond flour, if using. Mix well until fully combined.
• Note: The almond flour adds more structure to the taco salad shell. If you want a lighter and crispier shell, don't use the almond flour. I personally like them both ways!
• Place all of the batter into the waffle maker and press the lid closed. DO NOT open the lid for 4 minutes. If you open the lid before the time is up, you will have a gooey mess because the cheese needs time to firm up and create a nice crust.
• Using a tongs or fork, remove the taco shell from the waffle bowl maker.
• Unplug the waffle bowl maker when you are done using it.
• Set the bowl aside to cool and assembly the ingredients you need to fill your taco salad bowl.

KETO CHEESE TACO SHELLS (FAST, EASY, CRISPY!)

Steps:

• Preheat the oven to 375 degrees F (191 degrees C). Line either two jelly roll pans or one XL baking sheet with parchment paper.
• Meanwhile, setup wooden spoons sitting horizontally across two overturned glasses (see picture above with the cheese on it). This way, they'll be ready once the cheese taco shells are out of the oven.
• Remove the pan(s) from the oven and cool without disturbing for about 1 minute.

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets 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. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

EASY KETO TACO SALAD BOWL FOR 2

Steps:

• Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
• Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.