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Mexican - Taco Night with tortillas Recipe

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This recipe for Mexican - Taco Night with tortillas, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diet Doctor

Category:
Category:

Ingredients:  
Ingredients:  
Low-carb tortillas;
2 eggs
2 egg whites
5 oz. cream cheese, softened
tsp salt
1 tsp ground psyllium husk powder
1 tbsp coconut flour

Filling;
2 tbsp olive oil
1 lb ground beef or
ground lamb, at room
temperature
2 tbsp Tex-Mex
seasoning
cup water
salt and pepper

Low-carb tortillas;
1
Preheat the oven to 400F (200C).
Using an electric mixer with the whisk attachment,
whisk the eggs and egg whites until fluffy, preferably for
a few minutes. In a separate large bowl, beat the cream
cheese until smooth. Add the eggs to the cream
cheese, and whisk until the eggs and cream cheese
form a smooth batter.
2
Mix salt, psyllium husk, and coconut flour in a small
bowl. Add the flour mix one spoon at a time into the
batter and continue to whisk some more. Let the batter
sit for a few minutes, or until the batter is thick like an
American pancake batter. How fast the batter will swell
depends on the brand of psyllium husk some trial and
error might be needed.
3
Bring out two baking sheets and place parchment
paper on each. Using a spatula, spread the batter thinly
(no more than inch thick, 0.5cm) into 46 circles or 2
rectangles.
4
Bake on the upper rack for about 5 minutes or more,
until the tortilla turns a little brown around the edges.
Carefully check the bottom side so that it doesn't burn.
5
Salsa;
2 (14 oz.) avocados,
diced
1 (4 oz.) tomato, diced
2 tbsp lime juice
1 tbsp olive oil
cup fresh cilantro,
chopped
salt and pepper

For serving;
1 cups (6 oz.) shredded Mexican cheese
3 oz. (2 ⁄ cups) shredded lettuce

Directions:
Directions:
Filling;
Bring the ground beef out of the refrigerator a while before
frying. Cold ground beef will cool down the frying pan and the
ground beef will be boiled and not fried. The latter tastes a lot
better.
1
3
Place a large frying pan over medium-high heat and
heat up the oil. Add the ground beef and fry until
cooked through.
1
Add the tex-mex seasoning and water and stir. Let
simmer until most of the water is gone. Taste to see if it
needs additional seasoning.
2
Make the salsa from avocado, tomatoes, lime juice,
olive oil, and fresh cilantro. Salt and pepper to taste.
1
Serve beef filling in a tortilla, with shredded cheese,
salsa, and shredded leafy greens.

Number Of Servings:
Number Of Servings:
4

 

 

 

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