Taco Salad & Cheesy Bowls Low Carb | Keto Friendly

Taco Tuesday is no joke in my house. For years I have been perfecting my taco-making craft. When we started a ketogenic diet we just eliminated the carb loaded chips and tortillas. I have felt like I was missing something. Something crunchy and textured. So, after much research and Pinterest-ing I have decided to go with taco bowls. It's easy and if you're new to a keto or low carb way of eating you'll find this to be satisfying as well.

Let's start with the cheesy bowls.
Heat a large skilled on medium to mesdium high heat.
Sprinkle in 1/2 cup of shredded cheddar cheese. Let the cheese melt and add more if needed to achieve the desired thickness you want.

Your cheese will melt and spread out and begin to bubble. You will need to let this cheese cook until it is nearly crispy in the center. Too crispy and you won't be able to form your bowl.

Have ready for the skillet version:
2 bowls that nest. I used two nesting mixing bowls that were fair small. Set the smallest bowl face down on a plate.

Take your cheese off the skillet with a large spatula and drape it over ther small bowl. Quickly lay the larger bowl over the cheese to form a cheese bowl.

Let it cool before removing. I usually just start a new bowl in the skillet while it cools.

For a quick and easy microwave version watch the video below.

Load your cheese bowl with shredded lettuce, meat, cheese, and all toppings of your choosing. I always include avocado and a few black olives.