Parmesan and Cheddar Crisp Taco Bowls/Nachos
This great low carb meal is so easy to make! Using shredded cheddar and parmesan cheese instead of tortillas, these taco bowls have the perfect crunch! You can even use the cheese crisps as nachos vice regular chips!
Cook Time
20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat your oven to 375 degrees F. Set aside a baking sheet lined with parchment paper.
  2. Mix up your shredded cheddar and parmesan cheese. Then set little piles of cheese (about 2 Tbsp worth) on your baking sheet. Making sure you leave about 6 inches of space between them so they don’t melt into each other in the oven.
  3. Once oven is preheated and you have your little circle piles of cheese on your baking sheet bake them for about 7 minutes or until the edges of the cheese piles turn brown. Then remove from oven and let cool. (it will still look pretty melted once it cools you will be able to peel them right off the parchment paper).
  4. Brown your ground beef in a pan on medium heat.
  5. Once browned add in all your spices and the tomato sauce. Raise heat to medium high and cook for about 3-5 minutes.
  6. Chop up your onion and tomato
  7. Assemble the bowls by adding the ground beef then taking the cheese crisps and breaking them into the bowl like a taco salad or leave the cheese crisps whole and use them as nachos!
  8. Top as desired with onion, tomato, and sour cream. Enjoy!