It doesn’t have to be Tuesday for our family to enjoy a good batch of tacos. But I’ve noticed as my preteen son with type 1 diabetes has grown, so has his appetite. While one taco used to fill him up, now it takes several. And while there are certainly worse things to fill up on than tacos, the carbs in the taco shells and tortillas really start to add up. For instance, one of our favorite low-carb tortillas has 19 carb grams each. When you’re eating just one taco per meal, that’s a pretty reasonable amount of carbohydrate for the main dish. Now that my son is eating three or four tacos per meal, that’s 57 to 76 carb grams for the tortillas alone.
We’ve experimented with other tortillas that are even lower in carbs and have even made our own from more blood-sugar-friendly ingredients. Nothing has beaten the simplicity and deliciousness of these cheese-shell tacos. That’s right — the taco shell is made solely out of shredded cheddar cheese, giving each taco shell just 2 carb grams. You just can’t beat that! You still get the same great flavors, and you really don’t even miss the tortilla. Now my son can have several tacos for dinner, and I don’t have to worry about carb overload. Once you see how easy these are to make, they’re sure to become a staple in your house as well!
(While these tacos are lower in total carbohydrates than regular tacos, please be aware that each cheese shell taco contains 412 calories and 27 grams of fat.)
- 3 cups shredded cheddar cheese
- 1 pound ground beef
- 1 packet taco seasoning
- ¾ cup water
- 2 cups shredded lettuce
- 1 cup salsa
- 1 medium tomato, chopped
- ½ cup sour cream
How To Make It
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Create a taco shell mold by wrapping the handle of a wooden spoon (or other long, thin, rounded object) in aluminum foil and suspending it between two drinking glasses or other objects; set aside.
- Measure ½ cup shredded cheddar cheese (per shell) and place on baking sheet. Spread the cheese into a circle approximately 6 inches in diameter (about the size of a soft fajita shell).
- Bake for 5 to 8 minutes, until lightly browned. Let cool for 1 minute, then blot off excess grease with a paper towel.
- Using a spatula, pick up the cheese disc and lay it over the foil-wrapped wooden spoon handle. Let cool completely. Repeat this process for remaining cheese.
- Meanwhile, cook ground beef in a skillet over medium heat. Drain grease. Stir in taco seasoning and water, then remove from heat.
- Fill cooled taco shells evenly with ground beef mixture, shredded lettuce, salsa, tomato, and sour cream.