Carnivore Tacos (Cheese Shell)
Ingredients
- 500 grams 20% Ground Beef
- 150 grams Grated Cheddar for the shells
- 1 tsp Salt
- 1 tsp Cumin optional, if you eat a little spice
- 1 tsp Paprika optional, if you eat a little spice
- Soured cream and extra grated cheese to serve
Instructions
- Make the shells first: pile small rounds of grated cheddar on a lined tray, well spaced, and bake at 200C/400F for six to eight minutes until the edges are golden and the middle is set but still floppy.
- While each round is still warm and bendy, drape it over a wooden spoon handle or the rungs of an upturned rack so it sets into a taco shell shape as it cools.
- Brown the mince hard in a dry pan in its own fat, breaking it small only once it has real colour. Do not drain the fat.
- Salt at the end, and stir in the cumin and paprika now if you are using them.
- Spoon the taco meat into the cheese shells, top with soured cream and more grated cheese, and eat straight away before the shells soften.
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