There is no better reward that says, “I survived Monday,” quite like taco Tuesdays.
And boy, do I LOVE taco Tuesday.
I’m going to say tacos a lot today, OK? So… I hope you’re hungry. TACO TACO TACO.
I even go as far as making my own dry seasoning so I can spare the pre-made packets and adjust the flavour to how I like it. This recipe includes instructions to make 2 tablespoons of seasoning for 1lb of meat to replace the pre-packaged store bought type. I sometimes double or quadruple the recipe so I can have it on hand instead of having to make it every time I want tacos… which is a lot…
Let’s taco-bout it, shall we? Ba dum tsh.
- 1lb ground beef or chicken or whatever
- ~½ cup salsa of your choice I used a black bean salsa <3
- ~¼- 1/2 cup water
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. dried oregano
- 1/2 tsp. paprika
- 1 1/2 tsp. ground cumin
- 1 tsp. sea salt
- 1 tsp. black pepper to taste or optional, depending on your desired level of heat
- Provolone cheese deli slices I like to use the 50 calorie slices
- Toppings of your choice like shredded cheese, lettuce, tomatoes, avocado, salsa, sour cream.. Yadda yadda. You know what you like.
Brown the beef until cooked through and drain excess fat. Mix together the dry spices and add over cooked beef along with salsa and water. I like to add the salsa to give the meat a little extra substance and to help add more flavour.
Allow the mixture to simmer with or without a lid; I only recently got a good pan with a matching top for about 3-5 minutes or until the majority of the liquid has been absorbed.
Once it’s finished, I like to scoop out ¼ cup servings and place them into my meal planning containers. That way, they’re pre-measured and ready to eat when I want them!
To make the no-carb shells, take a slice of provolone cheese and place it in the microwave on a piece of parchment paper. Microwave in single batches for 40-60 seconds depending on your microwave until the cheese is completely bubbly and the edges start to brown. I highly suggest that you watch it while it cooks.. At least until you get the timing down. If you overcook them, they get inedible.
Take the melted cheese out of the microwave and fold the corners of the parchment paper to create your “shell” shape. I personally balance them in my refrigerator to help speed up the cooling/setting process while the meat finishes cooking.
Once they’re set, fill up with meat, toppings and enjoy!
Alternatively,when I don’t feel like making the shells, I LOVE to use the Quest Nutrition protein chips and their new protein tortilla chips as a base for nachos OR make a taco salad.
I use 1/2 of a bag of the Quest chips any flavour top with meat and cheese then toss it in the toaster oven on broil until its bubbly.
Get creative! Experiment! Above all.. ENJOY.
Meat only; per ¼ cup – based on 85/15 ground beef
Cheese shell will depend on the brand/type of cheese used (per 1 slice)
I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (: