How To Make No Tortilla Tacos

How To Make No Tortilla Tacos

No Tortilla Keto Taco Cups

This recipe is designed to teach everyone how to make quick and easy keto no tortilla taco cups
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 taco cups
Calories: 228kcal

Ingredients

  • 300 grams cooked shredded meat of choice (2 cups)
  • 25 grams onion finely chopped (1/2 cup) more or less depending on taste
  • salt and pepper to taste
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 15 oz can black soy beans, drained and rinsed can also use other small vegetable or bean substitute
  • 500 grams salsa (2 cups)
  • 200 grams shredded cheese, divided (2 cups) more or less according to taste
  • 500 grams cooked rice substitute of choice (2 cups)
  • 3 large red bell peppers

Instructions

  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Cut bell peppers in half lengthwise and spoon out the seeds and core to create 6 bell pepper cups
  • In a large bowl combine cooked meat, onion, salt, pepper, chili powder, ground cumin, paprika, and beans or bean substitute. Stir to fully combine all ingredients
  • Add onion powder, garlic powder, salsa, up to 100 grams (1 cup) of shredded cheese, and cooked rice substitute. Stir to fully combine all ingredients
  • Place bell pepper cups onto lined baking sheet. Divide meat mixture equally among the bell pepper cups until all are filled.
  • Bake at 375 degrees for 15 minutes or until heated through. Sprinkle the remaining shredded cheese over the tops of the heated pepper cups and bake 5 more minutes or until the cheese is melted.

Notes

This recipe yields 6 filled pepper cup “tacos” 1 serving equals 1 filled “taco”
1 serving contains about 10 grams of net carbs

Nutrition

Serving: 1taco cup | Calories: 228kcal | Carbohydrates: 10.3g | Protein: 26.4g | Fat: 7.1g


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