At the end of a busy week day, you just want to spend less time prepping and more time relaxing while it cooks. Thats why we love our gadgets. I am so grateful for my kitchen slaves, a.k.a air fryer, Instant Pot and stove top portable oven. I use Rival turkey baster for all my baking, so I don’t have to crank up the big fat oven range.
So you can no longer have traditional tacos as they do not fit in with your keto lifestyle. So, always a modified version available, right? If you haven’t found one yet, here is mine. I haven’t bought or eaten corn for years and I do not miss beans!
Use any cheese you like, I used the Mexican shredded mix from Costco, Kirkland Mexican Four Cheese Blend; Monterey Jack, Medium Cheddar, Queso Quesadilla, Queso Asadero. For seasoning. mix, I trust Watkins 1868 to produce the best ones.
Prepping does not ake a lot of time as it is just chopping and mixing. Be sure to thaw out the meat if you keep it frozen. I used zucchini here, you can do cauliflower, spinach, squash, carrots, raddish, brocoli or brussel sprouts. Serve directly in a plate or over a bed of lettuce, on its own or with a salad.
Leftover freezes very well. If you want a variety, throw in a couple of cups of home made bone broth, add some salt to taste, green onions and cilantro for garnish and call it a taco soup.