High-protein Chalupa Taco Bowls

• doses: Servings: 4 (2 tacos per
• tempo total: 37 minutes

Ingredientes

8 low-carb flour tortillas (small, Carb Balance or Farrah’s Small Keto Wraps)

1 lb (453 g) lean ground beef (95/5 or better)

salt and pepper to taste

1 14 oz (420 g) can black beans

1 cup (100 g) reduced-fat cheese (Mexican blend if you can get it)

1 packet taco seasoning

½ cup (125 g) Greek yogurt (plain, non-fat)

Toppings

shredded romaine lettuce

1 tomato (diced)

fresh cilantro

lime wedges

½ cup salsa

Instruções

Preheat oven to 375 F (190 C)

Brown beef in a non-stick skillet, use olive oil spray and season with salt & pepper to taste

Add taco seasoning and ¼ cup water

Drain and rinse black beans

Add beans to meat mixture to heat through

Assembly

Flip the muffin tin upside down and place the tortillas in between each muffin slot. Create a 4 point ‘star’ with each tortilla.

Layer meat and bean mixture in tortilla bowl, top with cheese.

Quick broil to melt cheese, about 5 min

Load up with fresh vegetables

Top with Greek yogurt and salsa

Storage:

Fridge (3-4 days): Store bowls separate from fresh toppings

Freezer (2-3 months): bowls wrapped in foil

Reheating:

From fridge:

Oven: 350°F, 10-12 min

Air fryer: 350°F, 3-4 min (take out of glass container, can’t use glass in air-fryer)

Microwave: 30-45 sec (less crispy)

From freezer:

Thaw overnight

350°F, 15-20 min

Add fresh toppings after