TACOS!

I told you to start loving tacos... I gave you the recipe already for taco seasoning but here is the part that is life changing. You obviously can't have hard or soft taco shells. Taco salads are great. Taco pies are wonderful. But the crunch of a taco is what is missing. Crunch, in general, is tough to find on keto (hence my love affair with pork rinds!)

So how do you create a keto taco shell... with CHEESE!

The first time I tried this, I put two glasses (upside down) in between a wooden spoon and hung them. It worked but it made for more dishes to wash. I ended up purchasing that silver taco holder you see in the picture above on Amazon - makes it much easier!

You can use either Provolone Cheese Circles or Shredded Cheddar Cheese

Instructions:

Preheat oven to 350 degrees.

Place provolone cheese circles on a baking sheet lined with a baking mat or parchment paper. OR Create a small circle with shredded cheddar cheese.

Cook for 9-12 minutes until turning golden brown but not burnt.

While cooking, get a baking sheet with raised edges on the top and place foil on top of the raised edges.

When the cheese circles have finished cooking, take them out of the oven and immediately lay on the foil on the edge of the baking sheet so that the edges of the cheese can drape over creating a shell.

Allow to sit for five minutes so that they set.

Thank me later :)