Shredded Beef in a Cheese Taco Shell
1.5 lb chuck roast (any roast will do)
1/2 medium onion, sliced
3 tbsp tomato paste
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1 tsp salt
1 tsp pepper
2 limes juiced
3/4 cup broth (I used chicken broth)
Mix spices, tomato paste, broth, and lime juice together. Lay slices of onion on the bottom of a slow cooker. Place roast on top of onion. Pour your mixture over the roast. Leave on low for 6 hours. Shred. Leave it on low a little longer.
Pico de Gallo
3 roma tomatoes
2 garlic cloves
1 jalapeno pepper
1/2 large red onion
small bunch of cilantro
Chop everything and mix together.
Provolone cheese laid on parchment paper and put into the oven at 350° for about 10-15 minutes (until melted). To create taco shape, I laid the cheese over cooking utensils.
I chopped some romaine lettuce and laid it on the bottom of the taco shell to prevent too much of the juice escaping. Then laid some meat over it. Topped it with a slice of avocado and pico de gallo. Squeeze a little lime on top.
Sorry, I don't have a macro count!
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