Keto Tacos

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

For the cheese shells: Place 8 equal mounds (about 1 oz each) of shredded cheese on the prepared baking sheet, leaving space between them. Bake for 8-10 minutes, or until golden brown and crispy around the edges.

Remove from oven and immediately drape the warm cheese crisps over the rungs of an upside-down cooling rack or a taco shell holder to form a taco shape. Let cool completely to harden.

While cheese shells cool, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain any excess fat.

Add diced onion and garlic to the skillet with the beef. Cook for 3-5 minutes until softened.

Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant.

Pour in beef broth, bring to a simmer, and cook for 5-7 minutes, or until most of the liquid has evaporated and the mixture has thickened.

Assemble tacos: Fill each cheese shell with the seasoned ground beef. Top with shredded lettuce, diced tomato, and fresh cilantro.

Serve immediately with optional sour cream and avocado slices.