Crispy Cheesy Beef Tacos

Ingredients

• 11200 g Raw 5% Fat Ground Beef(1200g)
• 23 tsp Salt(18g)
• 34 tsp Smoked Paprika(8g)
• 44 tsp Oregano(4g)
• 54 tsp Garlic Powder(12g)
• 63 tsp Onion Powder(9g)
• 73 tsp Cumin(6g)
• 8200 g Tomato Paste(200g)
• 92 tbsp Fresh Coriander/Cilantro, chopped(8g)
• 108 tsp Avocado Cooking Spray(32g)
• 1115 Low Carb Mini Wraps (Mission brand)(450g)
• 12320 g Shredded Mozzarella(320g)
• 13200 g White Onion, chopped(200g)
• 14200 g Red & Green Bell Pepper, chopped(200g)

Instructions

1. 1Preheat oven to 180°C (370°F).
2. 2In a bowl, mix yogurt, light mayo, chili lime hot sauce, honey, 1 tsp smoked paprika, 1 tsp onion powder, and chopped fresh parsley to make the sauce. Set aside in the fridge.
3. 3Line a large sheet pan. Add chopped onions and bell peppers. Spray with avocado oil and season with 1 tsp salt, 1 tsp paprika, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cumin. Mix, spread evenly, and roast for 15 minutes.
4. 4Add ground beef on top of the roasted veggies with 2 tsp salt, 3 tsp smoked paprika, 3 tsp oregano, 3 tsp garlic powder, 2 tsp onion powder, 2 tsp cumin, tomato paste, and chopped coriander. Mix well, flatten evenly, score lightly, and spray again with avocado oil.
5. 5Bake at 180°C (370°F) for 6 minutes to partially cook. Break up the beef, return to the oven for another 6 minutes until lightly crisp. Add a splash of water and mix until juicy, then remove from oven.
6. 6Dip tortillas in the pan juices, fill with beef and shredded mozzarella, and fold tightly.
7. 7Place filled tacos on the sheet pan, spray with avocado oil, and bake for 12 minutes, flipping halfway, until golden and crispy.
8. 8Serve with the honey chili lime sauce.