Keto-style Cheese Tacos

with Mexican Beef and Avocado
Low-Carb
Ever tried to replace your tortilla with cheese? It keeps carbs super low!
Cooking time: 25 min
Cals 1009 · Prot 63 · Carbs 23 · Fat 76
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Ingredients
Number of People:

Tortilla

Grated cheddar
120 Grams
Grated orange cheddar
60 Grams

Filling

Lean beef mince
350 Grams
Olive oil
1 Tbsp
Taco seasoning
10 Grams
Tomato paste
30 Grams
Water
100 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Avocado
1 Piece
Romaine lettuce
200 Grams
Tomatoes
1 Piece
Fresh coriander
15 Grams
Sour cream
60 Grams

Instructions

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1 Bake
Preheat the oven to 200°C/180°C fan. Combine the cheeses in a small bowl. Add the both the grated cheddars to a lined baking tray in 4/6/8 circular mounds. Bake for 7 min or until the cheese has completely melted and the edges are starting to brown. 
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2 Cool
Let the cheese cool on the tray. These are your cheesy taco shells. Once cooled, pat them dry with kitchen towel.
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3 Cook beef
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Add the beef mince and fry for 5 min or until browned. Add taco seasoning and cook for 1 min further.
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4 Simmer
Add the tomato paste and measured water. Simmer over a medium-high heat for 3 min or until the sauce has thickened. Season with salt and pepper to taste.
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5 Prep
Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. Finely chop the lettuce, tomatoes and coriander
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6 Serve
Load the cheese taco shells with the beeflettuce, coriandertomatoes, avocado and sour cream.
Tips for fussy eaters
Can't handle the heat? Go easy on the taco seasoning!
Pro tip
Make guacamole out of the lime juice, sour cream, coriander and avocado! Remember to season with salt and pepper.

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