Photo Caption: Wow!!!! Can’t wait to make these!!
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Repost @cheeseisthenewbread
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You’ve seen the supreme chicken chalupa (my favorite), and here is the beef-y nacho chees-y version!
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In the chalupas are seasoned ground beef, lettuce, tomato, and our homemade low carb nacho cheese sauce. They were also fried in bacon grease. As the toppings are all to taste and not part of a whole recipe, the macros and directions below are only for the chalupa shells and queso/nacho cheese sauce.
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To make the shells, preheat oven to 350°F.
In a medium size bowl, combine 1½ cups mozarella and 1 egg.
Stir to combine.
Microwave mozarella and egg for one minute.
??No, this does not cook the egg.??
Add ¾ cups almond flour to the melted mozarella and egg mixture.
Stir to combine.
Separate dough into 4 portions and roll out into circles.
Bake 15 minutes.
Heat ¼ cup bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness. Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape.
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Macros for each chalupa shell (recipe makes 4):
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25
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To make the queso/nacho cheese sauce: 4 slices of American Cheese slices torn up, 2 tbsp of low carb salsa and 1-2 tbsp bacon grease (or butter if you don’t save your grease). Microwave for 1 minute, stir, then microwave another 30-60 seconds.
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