Let me just start by saying that these cheese tacos turned out WAY better than I expected. There is nothing I love more than having an experiment turn out successful (I kinda self high 5 myself, because lezbehonest I go through quite a few flops to get something gewd haha!)…
Anyway, I had a very specific purpose in mind for these little wonders.
They had to tick these 3 boxes:
- LOW CARB – which is why I ditched the bland flour tortillas for cheese! Yes cheese!!!!
- LOW CAL – I find, that often the problem with “low carb” recipes is that they are FAR TOO HIGH IN CALORIES. I’m like, “Great! This recipe is low carb…oh wait, if I eat this I can’t eat until tomorrow!”. No thanks! My cheese tacos are only 200 calories each (including the works!).
- FRKN EASY – Seriously, I’m not interested in making ANYTHING if it takes longer than 30 minutes…or if I need to go to the shops and buy 20 different exotic ingredients! Have you ever been dying to make a recipe, but then you need a tablespoon of some exotic ingredient, gone to the shops, only to find that a jar of the stuff is like 200 bucks! And then of course, the rest of the jar ends up chilling in your fridge for the next 5 years.
Also, incase you are interested, I made these as an experiment, then had to dash to pick Andrew up at the airport. So I left them in the fridge (already assembled after taking the pics), came back after about 4 hours, told Andrew he can have them if he wants, and oh my word he LOVED THEM (I saw his eyes roll back in his head haha!). So it’s safe to say these ARE EVEN GOOD COLD!!!
WATCH THE VIDEO
Then have a look at the simple steps below (scroll for the printable version)
Make the mince mix – only mince, garlic, spice mix and tomato and onion mix. As a general tip, make sure you get a very good quality tomato and onion mix because MANY OF THEM ARE WATERY. I used the Woolies one just fyi.
Making the mince mix is SUPER EASY, but the most important part is cooking it long enough. As soon as you’ve added all the ingredients, you’ll notice it looks like nothing special. You need to let it simmer and thicken for 20-30 minutes!! Trust me, you WILL SEE THE DIFFERENCE!!!!
This is the spice mix I use:
While the mince is simmering away, sprinkle a 1/4 of cheese onto a baking tray lined with baking paper (this is 1 taco). You can make multiple little circles depending on how big your tray is, but be careful to leave enough room around them. Arrange the cheese in a circle so that it forms a perfect taco once melted. Then pop in the oven at 180 degrees Celsius until the cheese has JUST melted (about 5-7 minutes). Remove and allow to cool slightly before gently peeling the tacos from your baking tray, and placing them over a rolling pin (or anything to give them shape) held up by two cups – SEE THE VIDEO FOR A DEMO!
What cheese to use? I like to use a low fat cheddar – one, because it cuts quite a few unnecessary calories, and two, because the more fat your cheese contains, the more difficult it will be to retain it’s shape. But to be honest, it’s not a HUGE deal…if the taco struggles to hold it’s shape , just hold it in your hand when adding filling, and DEVOUR straight away!
Fill dem TACOS!!! Yeahhh this is my favourite part! While you were waiting for the cheese to take shape, or the mince to finish cooking, slice up some fresh avocado, lettuce, jalapeños…and whatever else you fancy!
Then fill em up!!!
How I like mine: A sprinkle of fresh lettuce, followed by a scoop of spicy mince, sliced avocado, a few slices of jalapeño and a dollop of double cream plain yogurt – to substitute sour cream. DELICIOUS!!!!!!
Nutritional info for 1 taco is as described above (how I like mine).
Printable Recipe: Cheese Tacos
- Serving size: 1 taco with toppings
- Calories: 192
- Fat: 11.2g
- Carbohydrates: 6.1g
- Sugar: 2.2g
- Sodium: 449.1mg
- Fiber: 2.3g
- Protein: 17.3g
- Cholesterol: 37.7mg
- The mince:
- 500g lean beef mince
- 1 tbsp minced garlic
- 1.5 tbsp Enchilada Spice mix (from Woolies)
- 1 can tomato and onion mix (make sure it's good quality)
- ¼ cup of cheese per taco (I use reduced fat cheddar)
- Sliced avocado
- Shredded lettuce
- Sliced jalapeño peppers
- Full cream plain yogurt (the sour cream substitute)
- Fresh coriander leaves
- Preheat the oven to 180 degrees Celsius.
- In a pan on medium heat, brown the mince - do not add any extra oil. Keep stirring to prevent it from sticking to the pan.
- Once the meat has browned, add the garlic, spice and the tomato and onion mix.
- Allow to simmer for about 30 minutes until the mixture appears thick and almost syrupy.
- To make the tacos: place a ¼ cup of cheese per taco on a baking tray lined with baking paper. Make sure there is enough room around them to avoid them melting into each other.
- Bake in the oven until just melted (about 5-7 minutes).
- Remove from the oven, and allow to cool slightly before peeling from the tray.
- To form into taco shells: drape over something like a big knife handle or rolling pin held up by 2 cups.
- Once completely cooled, fill the cheese tacos with desired toppings and the spicy beef mince.
*The 500g mince mixture serves about 12 tacos.