CHICKEN TACOS AND BEEF TACOS (PICS)

[Jennifer Eloff]

CHICKEN TACOS
These tacos are rich and filling.

8 oz regular cream cheese (250 g)
1/3 cup whipping cream (75 mL)
1 ½ cups diced, cooked chicken (375 mL)
2 tbsp diced, canned jalapenos, OR (25 mL)
small can of green chilies, drained
1/2 tsp No Salt or salt (2 mL)
1/4 tsp chili powder (1 mL)
Mozzarella Cheese Tacos:
2 oz Mozzarella cheese per taco (60 g)

In nonstick pan, combine cream cheese and cream. Over low heat, keep stirring until smooth. Stir in chicken, jalapenos, No Salt or salt and chili powder. Fill Cheese Taco shells with this mixture.

Mozzarella Cheese Tacos: In nonstick pan, with inside circumference of about 7 inches (outside 9 inches), spread cheese evenly. Cook until edges begin to brown and it is easy to flip. Cook a little while longer after flipping. Place on plate and fold in half over something (to keep it open). When cooler, fill with chicken mixture, lettuce and chopped tomatoes, if desired.

Yield:
8 servings
1 serving
382.1 calories
33.7 g protein
25.6 g fat
2.9 g carbs



BEEF TACOS
Deeelish!

1 lb lean ground beef (0.454 kg)
1 cup water (250 mL)
10 Cheese Tacos (use 1.2 oz (34 g) grated
Cheddar cheese per taco) – see below
2/3 cup shredded lettuce (150 mL)
2 large tomatoes, finely chopped
2/3 cup sour cream (150 mL)
Taco Mix:
2 tbsp dehydrated onion flakes (25 mL)
2 tsp ground cumin (10 mL)
3/4 tsp hot chili powder (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp garlic powder (2 mL)
1/8 tsp Thickening Agent or Xanthan gum (0.5 mL)

In large frying pan, brown ground beef. Pour off fat. Stir Taco Mix into cooked ground beef, along with water. Bring to boil, reduce heat and simmer until sauce thickens and onion is soft.

Taco Mix: In small bowl, combine onion flakes, cumin, chili powder, salt, garlic powder, and Thickening Agent, page 60.

Cheese Tacos: Spread grated Cheddar cheese to cover surface in nonstick 6-inch (15 cm) pan. Melt until turning brown and it begins to bubble up, or until it flips easily (takes a while); flip, cook very briefly and fold over. Allow to cool briefly and fill with ground beef, lettuce, chopped tomato and sour cream.

Serve immediately with a Garden salad or Caesar salad on the side, if desired.

Variation: Taco Omelet: Taco Meat is a great filling for omelets. Yield: 10 servings, or 50 g (1.8 oz) per serving. (0.8 g Carbs)

Helpful Hints: Unless you’re feeding a crowd, you will not require 10 cheese tacos. One cheese taco with 50 grams (1.8 oz) taco beef, 1 tbsp (15 mL) shredded lettuce, 2 tbsp (25 mL) chopped tomato and 1 tbsp (15 mL) sour cream will yield the nutritional analysis.

If tacos become too brittle to fill without breaking, warm in microwave oven 25 seconds and fill.

Yield: 10 servings
1 serving
363.7 calories
21.7 g protein
18.1 g fat
2.8 g carbs

[Beeb]

OH YUMMY!!! Wow, can you adopt me, Jen??? PLEASE!!!!

Gotta try these next week!! Thanks for the recipe/ideas!!

[aguamenti22]

Double yum!!!

So wanna try those cheese taco shells!

[Jennifer Eloff]

Linda, you are so sweet! You're such a great cook, you don't need me in your kitchen.

[Jennifer Eloff]

Aguamenti22, they are lot tastier than the regular corn tacos. I hope you like them. I made these cheese tacos for the first time in 2002.

[Beeb]

Originally Posted by Jennifer Eloff

Linda, you are so sweet! You're such a great cook, you don't need me in your kitchen.

I just fake it, you are the "real deal"!

[tulipsandroses]

Originally Posted by Jennifer Eloff

Aguamenti22, they are lot tastier than the regular corn tacos. I hope you like them. I made these cheese tacos for the first time in 2002.

I've been making my taco shells with colby jack. Will have to try these mozzarella shells. And yes I agree, cheese tacos are a lot tastier than corn tacos. I always got soft tacos because I was never fond of corn tacos. Think it will be taco night for dinner tomorrow! Yes!

[newyorkmeg]

Can I be on the adoption list-I stink at cooking

[Iwantlessofme]

My husband is going to love you for this idea.

Thank you,
Mindy

[fashay]

I had these this week except I used american and a cheddar mix cheese for my tacos.

[Patlaf]

Thanks so much for this recipe - the photos are awesome. Living in an area where low carb wraps just don't exist, I never dreamed I could make a cheddar cheese taco. Guess what's on the menu for tomorrow.

Pat

[h82bl8]

These look AWESOME!!

[pocahontas]

I tacos!

[pooticus]

They look beautiful girl!

[aguamenti22]

Originally Posted by pocahontas

I tacos!

Sorry for the thread jack :blush:


Andi the puppy in your avitar is soooooo cute! End thread jack

[WendyK1974]

I was so surprised how well the cheese shells worked. Even my husband tried one and liked it.

[Charski]

Jen, the cheese taco shells are awesome, aren't they?

I started out (way back when) doing like you do, in a nonstick small fry pan, but now I do them on a nonstick-foil-lined baking sheet - I can do 4 at a time on there, in the oven, at 375* til melted and bubbling and getting a bit crisp around the edges.

The other thing I like to do, too, is instead of shredded or chopped lettuce, I use 1 big romaine leaf for each taco, and put it inside the shell, then fill the lettuce - it acts as a "buffer" between the hot filling and the cheesy shell!

Haven't made them in a while, will have to do so soon! Thanks for the reminder!

[pocahontas]

Originally Posted by aguamenti22

Sorry for the thread jack :blush:


Andi the puppy in your avitar is soooooo cute! End thread jack

Awwwwwwww, thanks! Thats my Ruby girl in her devil costume. She still looks like a puppy but she will be 3 in February.

Charski - Thats a great idea about doing the shells on a baking sheet. I also like the lettuce leaf trick too!

[mac24312]

OMG!! Looks so good! May try this next week for something different..

[graciejean]

how do i get to your house?

[smileyface]

Those recipes look fantastic..can't wait to try them..

Deanna

[rottinluv]

Thanks for the reminder about the cheese "tortillas". I haven't made these in so long, that I'd forgotten about them!

I just made tacos for DH this week, and made mine into a taco salad.

Now, with all the leftover taco meat, I'm gonna have a REAL taco!!

[tiredofbeingfat]

these look awesome! Here I thought I couldn't have my mexican food! thank you! I'm going to go see if there are any other mexican variety. I will be trying these this week.

[Sweeteater]

yum yum, they look delicious!

[LinearChaos]

[Jennifer Eloff]

Glad you guys will find these recipes useful and glad to remind those who are familiar with cheese tacos.

Char, those are great ideas. I used the lettuce your way today and it worked well.

Wendy, I'm so happy you and DH enjoyed them. Pat, hope you like them.

Newyorkmeg, I'm sure you're better at cooking than you think. If you can read read a recipe, you can cook - that's what I always tell my sons.

Thanks, Linda, you're very kind and way too humble.

Leanne, enjoy!

Tiredofbeingfat, you can definitely have Mexican food. I make Mexican lasagna and chicken enchiladas and taco salad, Mexican cream cheese dip, just to name a few. If you can find suitable low-carb wraps or make one of my recipes when you are able to have oat flour again, then it's a breeze.

Everyone else, thank you for commenting and for your interest - makes posting recipes a lot more fun!

[Dottie]

Jennifer your chicken filling looks like it would make a great casserole all on it's own, too!

[Jennifer Eloff]

Dottie, I guess - although it would probably be better as a filling for something else - like in zucchini boats or in an omelet - it's very creamy and the sauce is generous. Maybe if you added something to the chicken mixture like canned green beans and mushrooms to make it less saucy and a bit more substantial?

[ironicwoman]

Jennifer, do you have a website where you keep all your low carb recipes?
I love them!

[Jennifer Eloff]

Thank you, Ironicwoman. I do blog - love that! I'm not allowed to post links but you can find me easily on the internet. Thanks for your interest.