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Ground Beef Tacos with Crispy Cheese Shells

by Livestrong_Recipes  |  Oct 15, 2018

Ground Beef Tacos with Crispy Cheese Shells
Photo Credit: Leslie Harris de Limón
  1. PREP
  2. 20 m
  • COOK
  • 20 m
  • 40 m

You don't have to give up taco shells when you live the low-carb lifestyle. Simply make the shells out of cheese using a little ingenuity and a hot pan. Stuff to the brim with ground beef, veggies, sour cream, and salsa.



  • 1 tbsp Olive Oil, Extra Virgin
  • 3 oz cooked ground beef (93% lean)
  • 1/2 cup Roma Style Tomatoes, Diced
  • 3/4 cup Onion, Diced White
  • 1 medium green bell pepper
  • 34 g Serrano Peppers, Chiles Serranos
  • 1 clove garlic
  • 2 oz Cheese, Colby-Jack


1 Heat the olive oil in a large skillet over high heat. Add the ground beef and sauté until cooked through and lightly browned; season with salt and black pepper to taste.
2 Stir in the tomatoes, onion, bell pepper, serrano chile, and garlic. Cover and reduce heat to low; let simmer for 12-to-15 minutes until most of the liquid has evaporated.
3 While the meat is simmering, heat a small non-stick pan over medium-high heat. Quickly spread ⅓ cup of shredded cheese along the bottom of the pan. Let cook for 30-to-45 seconds until the cheese has melted and the bottom is golden and crisp. Flip cheese tortilla over and let cook for an additional 20-to-30 seconds until golden and crisp.
4 Immediately transfer cheese tortillas to a heatproof plate lined with wax paper. Let cool for 30 seconds, then fold in half, place a wooden spoon in the center to keep the taco shell slightly open. Repeat with the remaining cheese.
5 To serve the tacos, spoon 3-to-4 heaping tablespoonfuls of the ground beef filling inside each taco shell. Top with shredded lettuce, diced tomato, and shredded cheese.
6 Serve with a generous dollop of sour cream and your favorite salsa.