Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup water
  • 4 large low-carb tortillas
  • 4 keto-friendly tostada shells
  • 1 cup shredded sharp cheddar cheese
  • 4 tbsp sour cream
  • 2 cups shredded iceberg lettuce
  • 4 tbsp diced tomatoes

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spoon until mahogany-colored and fully cooked.
  3. Stir in the chili powder, cumin, garlic powder, salt, and pepper.
  4. Pour in the water and simmer for 3-5 minutes until the liquid reduces into a thick glaze that coats the meat. Remove from heat.
  5. Lay a low-carb tortilla flat on a plate. Place a generous scoop of seasoned beef in the center.
  6. Sprinkle a handful of shredded cheddar over the beef and place one crispy tostada shell directly on top of the cheese.
  7. Spread 1 tablespoon of sour cream onto the tostada shell, then top with a handful of shredded lettuce and a sprinkle of diced tomatoes.
  8. Fold the edges of the tortilla toward the center, creating a hexagonal pleat, and press down firmly to seal.
  9. Heat the skillet over medium heat with a drizzle of oil. Place the wrap seam-side down and sear for 2-3 minutes per side until the exterior is golden and the cheese has melted.