Low Carb Mini Taco Bites Recipe
Delicious Low Carb Mini Tacos, suitable for a diabetic friendly diet.
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Servings: 16
Calories: 130kcal
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Ingredients
- 16 - 4 inch La Banderita Carb Counter Zero Net Carbs tortillas
- 1 ½ Cups Shredded or Grated Cheddar Cheese
- 1 Cup Tostitos Chunky Salsa
- ½ Cup Green Onions - Thinly Sliced
- 1 tsp Chili Powder
- ½ tsp Cumin - ground
- 1 tsp Onion Powder
- ½ tsp Garlic salt
- ½ tsp Smoked Paprika
- ¼ tsp Cayenne Pepper
- ⅓ cup Water
- 1 tsp Salt
- ¼ tsp Ground Black pepper
Instructions
- Line a 9 by 13 inch baking dish with parchment paper and set aside.
- Preheat oven to 350 °F. (175C),
- In a large skillet, brown the ground beef.
- Add the Salt, pepper and all of the spices and stir until thoroughly mixed in the meat.
- Add the water and mix it into the meat.
- Simmer meat for about 3-4 minutes and remove the pan from the heat.
- Lay one tortilla flat.
- Spoon one tablespoon of the meat mixture into the center of the tortilla.
- Spoon 1 tablespoon of salsa onto the meat
- Spoon 1 tablespoon of shredded cheese over the salsa.
- Sprinkle a few sliced onions over the cheese.
- Fold the tortilla in half and stand up in the foil lined loaf pan.
- Repeat with each tortilla and stand the tacos up against each other in a parchment lined baking dish.
- Sprinkle any remaining cheese evenly over the tacos.
- Bake in the oven for approximately 10 minutes.
- Remove from the oven and plate for serving.
- Serve hot.
Nutrition
Calories: 130kcal | Carbohydrates: 7g | Fiber: 5g | Net Carbs: 2gr | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Sodium: 341mg