This was so awesome that I couldn’t share it fast enough! I’m not doing keto but this is 100% keto friendly (minus the rice we made as a side).
For the Shells:
1/3 rd cup shredded cheddar per shell. On a baking sheet covered in parchment paper, put the piles cheese in 5″ circles on the parchment for as many shells as you want. Bake for 10 minutes at 375. While baking arrange some wooden spoons or something similar between pairs of pint glasses. Once the shells are ready, use a pair of spatulas to hang your cheese discs over the spoon handles to cool and form a shell shape.
For the steak:
I just took 4 sirloins out of the freezer from the 1/2 beef we got last fall, seasoned with taco seasoning and pan fried them in my cast iron pan with some butter to medium. Let them sit 10 minutes and slice them thin.
Top these with your favorite taco toppings. We did avocado, cilantro, tomato, lettuce and sauce from Taco Del Gringo! No need for cheese as it comes from the shell.
Sounds like a lot of work but it all goes pretty easy. And it’s very worth it. Enjoy!
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