Скачать или смотреть High-Protein Chalupa Taco Bowls 🔽

465 Cal | 46g P | 26g Carb | 16g F

I wanted Mexican, but I wanted it to be quick and easy, fun and bursting with fresh flavor. Nailed it!

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Stored in 2½ cup (600 ml) glass containers, link in bio

Servings: 4 (2 tacos per serve)

🌮 Ingredients
-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

Instructions
-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

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