Ingredients:

  • 1/2 lb ground beef (80/20 blend)
  • 1 tbsp keto taco seasoning (cumin, chili powder, garlic powder, onion powder)
  • 2 tbsp water
  • 1/4 cup keto-friendly nacho cheese sauce (heavy cream and cheddar based)
  • 2 large keto-friendly tortillas (10-12 inches)
  • 2 small keto-friendly tortillas (5-6 inches) or 2 large parmesan crisps
  • 1/4 cup shredded Mexican cheese blend
  • 1/2 cup shredded iceberg lettuce
  • 1/4 cup diced Roma tomatoes (seeds removed)
  • 2 tbsp sour cream

Instructions:

  1. In a skillet over medium-high heat, brown the 1/2 lb ground beef until fully cooked and a slight crust develops. Drain excess fat if necessary, accounting for roughly 25% fat reduction.
  2. Add 1 tablespoon of keto taco seasoning and 2 tablespoons of water to the beef. Simmer until the liquid has evaporated and the beef is coated in a thick glaze. Transfer to a bowl.
  3. Lay a large keto tortilla on a flat surface. Spread half of the warm nacho cheese sauce in the center, followed by a layer of the seasoned ground beef.
  4. Place the 'crunch layer' (either a small keto tortilla flash-fried until crisp or a parmesan disc) directly on top of the beef to act as a moisture barrier.
  5. Spread a layer of sour cream over the crunch disc, then top with shredded lettuce, diced tomatoes, and shredded Mexican cheese blend.
  6. Fold the edges of the large tortilla toward the center in a hexagonal pattern, pleating as you go to create a tight seal.
  7. Place the wrap seam-side down in a hot, dry non-stick skillet. Sear for 3 minutes until the bottom is mahogany-colored and sealed. Flip and sear the other side for 2 minutes until golden and rigid.