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Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.

In a large skillet, scramble the 96% lean ground beef. While the beef is cooking, dice the 1/2 onion. Add the diced onion to the ground beef and continue to cook until the beef is cooked through and browned. Drain any excess grease from the skillet.

Add the 2 tablespoons of Kristy’s homemade taco seasoning, 1/4 cup water, 2 tablespoons of refried beans, and 1/4 cup shredded Colby Jack cheese (for filling) to the ground beef and onion mixture in the skillet.

Stir the mixture until the cheese is melted and the refried beans are well incorporated, giving the meat a creamy consistency. Set the meat mixture aside.

Fill each of the 16 zero carb street taco tortillas with some of the prepared taco meat mixture, followed by a little bit of the 1/4 cup shredded Colby Jack cheese (from the filling portion) inside each taco. Place the filled tacos into the greased 9x13 baking dish one by one, using a glass as a placeholder to keep them upright.

Bake the assembled tacos in the preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and lightly crispy.

While the tacos are baking, chop the 1 Roma tomato and prepare the shredded lettuce. Shred the 1 cup of Colby Jack cheese (for topping) if not already shredded.

Remove the tacos from the oven. Top them with the remaining 1 cup shredded Colby Jack cheese (for topping), shredded lettuce, and the chopped 1 Roma tomato. Serve immediately.


Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.

In a large skillet, scramble the 96% lean ground beef. While the beef is cooking, dice the 1/2 onion. Add the diced onion to the ground beef and continue to cook until the beef is cooked through and browned. Drain any excess grease from the skillet.

Add the 2 tablespoons of Kristy’s homemade taco seasoning, 1/4 cup water, 2 tablespoons of refried beans, and 1/4 cup shredded Colby Jack cheese (for filling) to the ground beef and onion mixture in the skillet.

Stir the mixture until the cheese is melted and the refried beans are well incorporated, giving the meat a creamy consistency. Set the meat mixture aside.

Fill each of the 16 zero carb street taco tortillas with some of the prepared taco meat mixture, followed by a little bit of the 1/4 cup shredded Colby Jack cheese (from the filling portion) inside each taco. Place the filled tacos into the greased 9x13 baking dish one by one, using a glass as a placeholder to keep them upright.

Bake the assembled tacos in the preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and lightly crispy.

While the tacos are baking, chop the 1 Roma tomato and prepare the shredded lettuce. Shred the 1 cup of Colby Jack cheese (for topping) if not already shredded.

Remove the tacos from the oven. Top them with the remaining 1 cup shredded Colby Jack cheese (for topping), shredded lettuce, and the chopped 1 Roma tomato. Serve immediately.
