Updated: Jan 24
Turn your favorite Mexican dishes into a keto-friendly option. Learn how with this recipe!
Don’t let a low carb diet stop you from having your favorite Mexican dishes, keto-fy them instead! After trying cheese shell tacos, I figured the same idea could make a great crunchy tostada shell and, sure enough, it did. I absolutely love this rendition and could eat it every week!
Even the kids love this meal! It’s easy, crunchy and fun for them to top themselves. Simply top as you please (or with whatever you have in the fridge). I made this with beef but chicken would be just as tasty. This pairs well with sour cream and avocado, especially if you are into creamy, thick textures.
Tostadas - the keto way!
1 cup shredded cheddar cheese
1 pound cooked ground taco meat
1 cup spinach
1 small tomato
1/2 cup sour cream
1/4 cup salsa
Heat a skillet over medium heat.
Pour 1/4 cup of the shredded cheese into the skillet, forming a circular shape. Allow to cook for a few moments, or until the edges turn dark.
Carefully wedge a spatula under the cheese, gently separating it from the pan. Flip and continue to heat another 2-3 minutes. Continue this process until all cheese is used (makes about 4 tostada shells).
Meanwhile, top cheese shell with spinach, ground beef and tomato. Top with sour cream and salsa, if desired.
Serve and enjoy!
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