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Keto Taco Stuffed Shells
Keto Taco Stuffed Shells

Keto Taco Stuffed Shells
Keto Taco Stuffed Shells
Source
Ingredients:
1
Servings
  • 4
    item
     large zucchinis, sliced lengthwise and hollowed out
  • 1
    lb
     (450g) ground beef
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     packet taco seasoning (sugar-free, or homemade)
  • 240
    ml
     (240ml) salsa (sugar-free)
  • 240
    ml
     (100g) shredded cheddar cheese
  • 120
    ml
     (120ml) sour cream
  • 60
    ml
     (25g) chopped cilantro
  • 1
    item
     additional shredded cheese
  • 1
    item
     diced tomatoes
  • 1
    item
     sliced jalapeños
  • 1
    item
     avocado slices
Keto Taco Stuffed Shells
Instructions:
  1. Prepare the Shells: Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise and scoop out the center to create “boats.” Place them on a baking sheet.
  3. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  4. Add chopped onion and garlic, cooking until softened.
  5. Stir in taco seasoning and salsa. Let it simmer for about 5 minutes until the mixture thickens slightly.
  6. Remove from heat and mix in shredded cheese and sour cream until well combined.
  7. Spoon the beef mixture into the prepared zucchini boats.
  8. Sprinkle additional shredded cheese on top.
  9. Place the stuffed zucchinis in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
  10. Garnish and Serve: Remove from oven and let cool slightly. Garnish with diced tomatoes, sliced jalapeños, avocado slices, and chopped cilantro before serving.
  • 4
    item
     large zucchinis, sliced lengthwise and hollowed out
  • 1
    lb
     (450g) ground beef
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     packet taco seasoning (sugar-free, or homemade)
  • 240
    ml
     (240ml) salsa (sugar-free)
  • 240
    ml
     (100g) shredded cheddar cheese
  • 120
    ml
     (120ml) sour cream
  • 60
    ml
     (25g) chopped cilantro
  • 1
    item
     additional shredded cheese
  • 1
    item
     diced tomatoes
  • 1
    item
     sliced jalapeños
  • 1
    item
     avocado slices
1
Servings
0

Prepare the Shells: Preheat the oven to 375°F (190°C).

Slice the zucchinis lengthwise and scoop out the center to create “boats.” Place them on a baking sheet.

In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

Add chopped onion and garlic, cooking until softened.

Stir in taco seasoning and salsa. Let it simmer for about 5 minutes until the mixture thickens slightly.

Remove from heat and mix in shredded cheese and sour cream until well combined.

Spoon the beef mixture into the prepared zucchini boats.

Sprinkle additional shredded cheese on top.

Place the stuffed zucchinis in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.

Garnish and Serve: Remove from oven and let cool slightly. Garnish with diced tomatoes, sliced jalapeños, avocado slices, and chopped cilantro before serving.

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