# Ingredient list:
→ Cloud Bread Taco Shells
01 - 4 large eggs, separated
02 - 100 g cream cheese, softened
03 - ¼ tsp cream of tartar
04 - ¼ tsp salt
→ Seasoned Beef Filling
05 - 1 lb ground beef
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tbsp olive oil
09 - 2 tsp chili powder
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp dried oregano
13 - ½ tsp salt
14 - ¼ tsp black pepper
15 - ⅓ cup water
→ Toppings
16 - 1 cup shredded lettuce
17 - 1 medium tomato, diced
18 - ½ cup shredded cheddar cheese
19 - ¼ cup sour cream
20 - Fresh cilantro leaves, for garnish
# Step-by-step guide:
01 - Preheat the oven to 300°F and line a baking sheet with parchment paper.
02 - In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
03 - In another bowl, mix the egg yolks, cream cheese, and salt until smooth.
04 - Gently fold the whipped egg whites into the yolk mixture in thirds, being careful not to deflate the whites.
05 - Spoon 8 rounds of the batter onto the prepared sheet, shaping each into a circle about 5 inches wide.
06 - Bake for 18-20 minutes until set and lightly golden. Allow to cool before carefully peeling off the parchment.
07 - While the taco shells bake, heat olive oil in a skillet over medium heat. Add onions and sauté for 2 minutes.
08 - Add garlic and ground beef; cook until the beef is browned, breaking up lumps.
09 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute.
10 - Add water, reduce heat, and simmer until the mixture thickens (about 5 minutes). Remove from heat.
11 - Place beef filling in each cloud bread shell and top with lettuce, tomato, cheese, sour cream, and cilantro.
