Taco Roll: Low Carb, Gluten Free, Grain Free & THM “S” Friendly

• Meat

  • 1 lbs Ground beef

• Produce

  • 1 tsp Garlic powder
  • 1/4 cup Green onions

• Refrigerated

  • 2 Eggs, whole

• Condiments

  • 1/4 cup Salsa

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Chili powder
  • 1 Taco seasoning

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 1/2 cups Cheddar
  • 2 oz Cream cheese
  • 1 1/2 cups Mozzarella
  • 1/2 cup Sour cream

Found on mytableofthree.com

Ingredients

• 1 1/2 cups of Almond flour
• 1 1/2 cups of shredded cheddar
• 1 1/2 cups of shredded mozzarella
• 2 oz of cream cheese
• 2 whole eggs, slightly beaten
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• *If you prefer you can substitute THM Baking Blend for the Almond Meal.
• 1 lbs ground beef, browned and drained
• 1/2 cup of sour cream
• 1/4 cup salsa
• 1/4 cup chopped green onions
• Taco seasoning to taste ( I use homemade and about 2 Tbsp)

Directions

• For the filling, add the ground beef and seasoning in a pan and cook until done. Drain off any excess fat off the meat.
• Mix the salsa, sour cream, and green onions into the meat and set it aside while working on your dough.
• To make your dough place your two shredded cheeses along with the cream cheese into a microwave safe bowl and heat for 1 minute. Remove the bowl and stir the cheese mixture. Return it to the microwave and cook it for about 30-45 seconds and stir again. If you cheese is easily stirred and combined you are ready to do the next step. You may need another 15 seconds if it isnt soft enough.
• Next add in your two beaten eggs, the almond meal/flour and spices to the melted cheeses. Stir the dough mixture well until all your ingredients are well combined and it looks like a well formed dough ball. It will be a stiff dough.
• If you have too hard of a time mixing in your almond meal/flour or the dough begins to get too hard while you work, you can put it back in the microwave for about 30 seconds to make it easier to work with again.
• I like to knead the dough with my hands on to make sure all the almond meal gets mixed in so you dont have lumps of the flour showing. Be careful if you knead it with your hands, the mixture can be veryhot right out of the microwave.
• Once you have your dough ready, let it rest for 5 minutes. Then roll your dough out between two pieces of wax paper that you have sprayed with cooking spray. You want your dough circle to be thin, but not so thin that you cant work with the triangles without breaking them.
• Next, take a knife or pizza cutter and cut your circle into 15 triangles. I find a pizza cutter works best.
• Once you have all your triangles cut, start placing them onto a large cookie sheet that has been lined with parchment paper or sprayed really well with cooking spray. As you lay the triangle onto the cooking sheet make sure the points are pointing to the out side, and that you are overlapping the wide ends of the triangles.
• Press the overlapped ends of the dough together lightly with your hands. This will been where your filling will sit and it will prevent your dough from coming apart while baking.
• Once you have all your triangles laid out, add your filling to the inner ring and gently fold the pointed ends over filling. When you have your Taco Ring completed, slide it into a preheated 400 degree oven and bake it for 25 minutes.
• Let the Taco Ring set for 5 minutes before slicing. Serve with your favorite taco toppings.

Nutrition