Carnivore Tacos with Colby Jack Cheese Shells

🌮🥩 Carnivore Tacos with Colby Jack Cheese Shells

Yields: 4 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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🔸 Ingredients:

For the Cheese Taco Shells:

• 2 cups shredded Colby Jack cheese (about ½ cup per shell)

• Optional: sprinkle of Parmesan for extra crisp

For the Filling:

• 1 lb ground beef or ground pork

• Salt to taste

• Optional carnivore seasonings:

  • Dash of garlic powder

  • Smoked salt

  • Crumbled bacon or cooked sausage for extra flavor

• Optional: a spoonful of beef tallow or butter for richness

Toppings (all optional but still carnivore):

• Shredded or melted cheese

• Sour cream

• Cream cheese

• Crumbled hard-boiled egg

• Bacon bits

• Soft scrambled eggs

• Carnivore cheese spread

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🔹 Instructions:

🧀 Step 1: Make Cheese Taco Shells

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (not wax paper).

2. Make 4 piles of Colby Jack (½ cup each), spread each into a 5–6” circle.

3. Bake for 6–8 minutes until bubbling and edges are golden brown.

4. Remove from oven and let cool 30–45 seconds, then carefully lift each with a spatula and hang over a wooden spoon balanced across two cups or bowls to form a taco shape. Let cool and harden.

✅ Pro Tip: If they harden before you can shape them, toss back in oven for 20–30 seconds to soften again.

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🥩 Step 2: Prepare the Filling

1. In a skillet over medium heat, cook your ground beef or pork until browned and cooked through.

2. Season with salt and (optional) garlic powder or beef tallow for extra flavor.

3. Simmer until fat is well absorbed or drain slightly, depending on your preference.

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🌮 Step 3: Assemble the Tacos

1. Place the cheese shells on a plate or tray.

2. Fill with the seasoned meat.

3. Add any toppings like extra cheese, bacon, cream cheese, or sour cream.

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🔥 Variations:

• Breakfast Tacos: Fill with scrambled eggs, sausage, cheese

• Carnivore “Crunchwrap”: Use a large round cheese shell and fold over fillings like a burrito

• Mini Tacos: Use ¼ cup cheese per shell for bite-sized taco shells

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🧊 Storage & Reheating:

• Cheese shells can be made ahead and stored in an airtight container for 2–3 days

• Re-crisp in a dry skillet or air fryer if needed

• Meat filling keeps well refrigerated for 3–4 days