Keto Tacos
If you’re looking for a delicious, satisfying meal that fits perfectly into your ketogenic lifestyle, look…
Equipment
- Large Skillet
- Spatula
Ingredients
Ingredients
- 8 keto tortillas* see notes
- 1 tablespoonoil
- 1 lblean ground beef
- 2 tablespoonsketo taco seasoning
- 1 tablespoonwater
- 1 smalltomatochopped
- 1/4 cupiceberg lettuce
- 1/2 cupcheddar cheesegrated
Instructions
Instructions
- Lay out the 8 keto tortillas on a clean work surface and set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon oil and heat until hot.
- Add 1 lb lean ground beef to the skillet. Cook, breaking the meat apart with a spatula, until browned and no longer pink.
- Add 2 tablespoons keto taco seasoning and 1 tablespoon water to the cooked beef. Stir until the seasoning is evenly distributed and the mixture is combined and heated through. Remove the skillet from the heat.
- Divide the cooked beef evenly among the prepared tortillas.
- Evenly distribute 1/4 cup iceberg lettuce, 1 small chopped tomato, and 1/2 cup grated cheddar cheese across the tacos. Serve immediately.
Notes
Notes
* You can also use
keto taco shells
.
TO STORE
: leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE
: Place the cooled taco meat into an airtight container and store it in the freezer for up to 6 months.
TO REHEAT
: Microwave for 30-40 second spurts or stovetop until warm.
* You can also use
keto taco shells
.
TO STORE
: leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE
: Place the cooled taco meat into an airtight container and store it in the freezer for up to 6 months.
TO REHEAT
: Microwave for 30-40 second spurts or stovetop until warm.