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Timoteo's Keto Tacos

Updated: Nov 3, 2023


Preptime:

Cook Time:

Serves:

Level:

20 Minutes

20 Minutes

8 Servings

Beginner


About the Recipe


The perfect blend of herbs and spices, along with garlic, jalapeno and onion, make this homemade ground beef taco filling absolutely amazing!



Ingredients 5 cups cheddar shredded (8 oz.)

3 tbsp. Timoteo's Gringo Rub

3 tbsp. Timoteo's Texas Dry Rub

2 pound Ground Beef (70-80% lean)

½ teaspoon salt

¾ teaspoon cumin

2 tsp dried Mexican oregano

2 tsp red pepper flakes

½ cup Tomato Sauce

1 small onion diced small

4 cloves garlic diced

1 jalapeno diced


Your choice of toppings



Preparation

Step 1

Wrap a sturdy ruler or wooden spoon in foil and hang it between two glasses or mugs, to create a tool for shaping the taco shells.


Step 2

Place ½ cup (2 oz.) shredded cheddar mixed with a pinch of Texas Dry rub on a piece of parchment paper. Spread it thinly into a 6-inch circle. Microwave on high until golden brown, about 1:30 minutes. Keep in mind that microwave ovens vary so keep an eye on it. This can also be done with parchment line sheet pan and done in a 375 degree oven until golden brown on edges.


Step 3

Allow the cheddar to cool for no more than a couple of seconds, just until you can bear touching it. You want it to remain pliable. Gently peel it off the parchment paper, and fold it over the ruler or flat neck wooden spoon. This will shape the cheddar crisp into a taco shell.


Step 4

Repeat a few more times with the remaining cheese. Place the formed cheddar taco shells on plates.

Heat a large skillet over medium-high heat. Add the onion, jalapeno and garlic and sweat until translucent. Add the ground beef. There’s no need to add fat – the meat will release fat fairly quickly. Cook, stirring to break up the meat, until the meat is no longer raw, about 5 minutes. Drain well.


Step 5

Return the meat to the skillet and reduce the heat to medium. Stir the Timoteo's Gringo Rub, Timoteo's Texas Rub, garlic, onion, tomato sauce, oregano, cumin and 2-4 tablespoons of water into the meat (start with 2 and see if you need to add more). Keep cooking for 2 more minutes.


Step 6

Remove the skillet from the heat. Scoop the meat up from the skillet, dividing it evenly among the cheddar shells. Add your choice of toppings (such as sour cream, lettuce, pico de gallo, guacamole, and salsa) and serve.


calories: 261 total fat: 16g saturated fat: 6g trans fat: 1g unsaturated fat: 8g cholesterol: 81mg sodium: 307mg carbohydrates: 3g fiber: 1g sugar: protein: 25g



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