Browse Tag by beef
Recipes

Beef & Nacho Cheese Chalupas

You’ve seen the supreme chicken chalupa (my favorite), and here is the beef-y nacho chees-y version!

In the chalupas are seasoned ground beef, lettuce, tomato, and our homemade low carb nacho cheese sauce. They were also fried in bacon grease. As the toppings are all to taste and not part of a whole recipe, the macros and directions below are only for the chalupa shells and queso/nacho cheese sauce.

To make the shells, preheat oven to 350°F.
In a medium size bowl, combine 1½ cups mozarella and 1 egg.
Stir to combine.
Microwave mozarella and egg for one minute.
👉👉No, this does not cook the egg.👈👈
Add ¾ cups almond flour to the melted mozarella and egg mixture.
Stir to combine.
Separate dough into 4 portions and roll out into circles.
Bake 15 minutes.
Heat ¼ cup bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness. Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape.

Macros for each chalupa shell (recipe makes 4):
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25

To make the queso/nacho cheese sauce: 4 slices of American Cheese slices torn up, 2 tbsp of low carb salsa and 1-2 tbsp bacon grease (or butter if you don’t save your grease). Microwave for 1 minute, stir, then microwave another 30-60 seconds.

Recipes

Chicken Chalupas

This was ALWAYS what I would get at Taco Bell, and now we made them low carb! It’s a modified version of what you may know as “fat head dough”. We always leave out the cream cheese to not only save carbs/calories, but to make the dough less sticky and therefor easier to work with.

In the chalupas are chicken, lettuce, tomato, shredded cheese, and sour cream. They were also fried in bacon grease. As the toppings are all to taste and not part of a recipe, the macros and directions below are for the chalupa shells only.

Ingredients:
1½ cups shredded mozarella
1 egg
¾ cups almond flour
¼ cup bacon grease (or frying oil)

Directions:
Preheat oven to 350°F.
Melt mozarella and egg in microwave for one minute.
Add almond flour.
Separate dough into 4 portions and roll out into circles. Bake 15 minutes.
Heat bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness.
Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape. Repeat x 3.
Fill with toppings.

Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $1.87 and make 4 chalupa shells.
Per chalupa shell:
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25

Recipes

Beef Quesadilla on CutDaCarb Wraps

😘😘 and thank yous to www.cutdacarb.com for sending me some of her low carb wraps/flat bread/tortillas to try! I’ve seen people do some amazingly inventive things with these wraps (she reposts them on her page) – and I still have plans for them – but I also have a huge soft spot for EASY. Especially when you spend the entire holiday weekend binge watching TV shows and all you really have time for is quesadillas between episodes…🤣

ⓣⓗⓔ ⓡⓔⓥⓘⓔⓦ

The nutrition information and ingredients are posted in the slides also, but each wrap is 9 net carbs. I was a little scared when I saw that number, but then I realized the only other low carb tortillas we’ve used were 6 net carbs, and were much thicker, for a much smaller area. These are over 9″ x 12″, therefor you get not only more of the wrap itself, but the quality/texture is so thin it crisps 👌beautifully👌. Very very crunchy and light when you fry it, soft and pliable if you don’t – and most importantly…IT TASTES GOOD. If you’ve ever tried to make a homemade tortilla, you will especially appreciate and wonder how she managed to get a really good quality tortilla to somehow be low carb. These are definitely the best low carb tortillas/wraps we’ve had.

Recipes

Chimichanga with Nacho Cheese/Queso Sauce

Keto Mexican food! “””””””Technically””””””” (air quotes) chimichangas are deep fried (and you can do that if you want), but WE bake them. They’re crispy and crunchy on the outside when you brush them with a little butter and oil before baking.

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $2.82 and make 2 chimichangas.
Per chimichanga:
Fat = 56.4
Total Carbs = 20.9 | Net Carbs = 5.7 (the difference between total and net carbs is fiber)
Protein = 57.7

Ingredients
1 lb ground beef
Seasoning to taste
3 slices American Cheese, torn into pieces
1 tbsp bacon grease (or butter)
2 tbsp salsa
¼ cup shredded cheese
2 taco-sized low carb tortillas
1 tbsp melted butter
1 tbsp cooking oil

Directions
Preheat oven to 450°.
Brown hamburger and add seasoning.
For the nacho cheese/queso sauce:
Combine bacon grease, American Cheese and salsa in microwavable bowl and heat for 1 minute. Stir and microwave another 30 seconds.
Microwave tortillas for 1 minute, separated by wet paper towels (this keeps the moisture in and makes them pliable). Spread nachos cheese on the tortillas, top with ground beef.
Fold the sides of the tortilla in, roll to seal.
Mix melted butter and oil in bowl, brush it onto sealed chimichangas.
Bake on silipad or parchment paper lined cookie sheet for 8-10 minutes.
Top with guacamole, sour cream, shredded cheese, tomatoes, lettuce, etc.