Made my version of low carb burritos tonight on the fly. They turned out awesome. Read on to find out how to make two beef burritos for 16 net carbs. Keep in mind this recipe serves one person. Easy to modify it and serve 2 or 4 people.
Let’s keep this short and simple. Here are the ingredients:
- 4 oz. ground beef chuck
- 1 tsp Great Value ground cumin
- tspoon salt
- tspoon cayenne pepper
- Mission Carb Balance soft taco shells (2)
- Great Value shredded colby jack cheese – 1/4 cup
- Taco Bell Fire Sauce – 1 tspoon
- Brown the 4 oz. of ground beef. Make it more or less beef depending on how hungry you are. Once the beef is browned, drain the meat. After it is drained add the cumun, salt, cayenne pepper. Keep in mind, we are not using taco seasoning packets because they are loaded with carbs. Add 1/4 cup of water and stir the seasonings around. Lower the heat and let it simmer for 5 minutes.
- Get your shells ready! You need to put a pan on medium-high heat. Don’t put anything on the pan just heat it up. Once it is heated up, drop a shell on the pan. Leave it in the pan for 30 seconds, then flip it and do 30 seconds on the other side.
- Put the shells on a plate, add the meat, cheese, Taco Bell Fire Sauce, or any other toppings you prefer. If you want 16 net carbs follow my lead. If you want to add other ingredients be aware of the carb count, obviously. Hopefully you can fold burritos better than me. I must have missed that part in home ec class.
The categories from left to right: calories, carbs, fat, protein, fiber, sugar. So that leaves us with 16 net carbs. Not bad, eh?
A very easy meal for anyone who wants something that sort of resembles Mexican food. These wraps do have some fiber, but also have a high amount of fiber, so proceed with caution.
Here is an awful photo of my creation:
If you want to get the net carbs even lower, then check out these zucchini taco shells. Not your regular tacos, but trust me, they are delicious.
More keto-friendly recipes: