keto taco stuffed shells

Preparation Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Recipe Intensity: Intermediate

Ingredients:

For the Taco Seasoning:

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Stuffed Shells:

• 16 jumbo pasta shells (use keto-friendly alternatives like shirataki noodles or low-carb pasta if desired)
• 1 pound ground beef or ground turkey
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 cup shredded Mexican cheese blend, divided
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• Salt and pepper to taste
• Olive oil for cooking

For the Sauce:

• 1 cup low-carb tomato sauce
• 1/2 cup beef or chicken broth
• 1 teaspoon taco seasoning (from the ingredients listed above)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Cook the jumbo pasta shells according to the package instructions until al dente. If using keto-friendly alternatives, prepare them according to their specific cooking instructions. Drain and set aside.
3. In a small bowl, mix together all the ingredients for the taco seasoning until well combined. Set aside.
4. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 3-4 minutes.
5. Add the ground beef or turkey to the skillet with the sautéed vegetables. Break up the meat with a spoon and cook until browned and cooked through.
6. Drain any excess grease from the skillet. Add the taco seasoning mixture to the cooked meat and vegetables. Stir well to combine and let it cook for another 2-3 minutes. Remove from heat.
7. In a mixing bowl, combine the cooked meat mixture with 1/2 cup of shredded Mexican cheese, sour cream, chopped cilantro, and sliced black olives (if using). Season with salt and pepper to taste.
8. Stuff each cooked jumbo shell with the meat and cheese mixture, filling them generously. Arrange the stuffed shells in the greased baking dish.
9. In a separate bowl, mix together the low-carb tomato sauce, beef or chicken broth, and 1 teaspoon of taco seasoning until well combined. Pour the sauce evenly over the stuffed shells in the baking dish.
10. Sprinkle the remaining 1/2 cup of shredded Mexican cheese over the top of the stuffed shells.
11. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese on top.
13. Once done, remove the Keto Taco Stuffed Shells from the oven and let them cool slightly before serving.
14. Garnish with extra chopped cilantro and a dollop of sour cream if desired.

Nutritional Information (per serving, recipe makes about 8 servings):

• Calories: 380 kcal
• Protein: 25g
• Carbohydrates: 9g (Net Carbs: 7g)
• Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 560mg
• Fiber: 2g
• Sugar: 3g

Enjoy your delicious Keto Taco Stuffed Shells as a satisfying and flavorful low-carb meal!