Keto Tacos with Crispy Cheddar Shells

Make the taco shells:

1. Wrap a sturdy ruler in foil and suspend it between two glasses or mugs to create a tool for shaping the taco shells.
2. Place ½ cup (2 ounces) of shredded cheddar on a piece of parchment paper. Spread it thinly into a 6-inch circle. Microwave on high until golden brown, about 1:30 minutes. Keep in mind that microwave ovens vary.
3. Allow the cheddar to cool for no more than a couple of seconds, just until you can bear touching it. You want it to remain pliable. Gently peel it off the parchment paper and fold it over the ruler. This will shape the cheddar crisp into a taco shell.
4. Repeat three more times with the remaining cheese. Place the formed cheddar shells on plates.

Cook the ground beef:

1. Heat a large skillet over medium-high heat. Add the ground beef. There’s no need to add fat – the meat will release fat fairly quickly. Cook, stirring to break up the meat, until the meat is no longer raw, about 5 minutes. Drain well.
2. Return the meat to the skillet and reduce the heat to medium. Stir the taco seasoning and 2-4 tablespoons of water into the meat (start with 2 and see if you need to add more). Keep cooking for 2 more minutes.

Assemble the tacos:

1. Remove the skillet from the heat. Using a slotted spoon, scoop the meat up from the skillet, dividing it evenly among the cheddar shells. Add your choice of toppings (such as sour cream, guacamole, and salsa) and serve.