# Components:
→ Cloud Bread Taco Shells
01 - 4 large eggs, separated
02 - ½ cup cream cheese, softened
03 - ¼ teaspoon cream of tartar
04 - ¼ teaspoon salt
→ Seasoned Beef Filling
05 - 1 pound ground beef
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon olive oil
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon dried oregano
13 - ½ teaspoon salt
14 - ¼ teaspoon 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
# Method:
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 together until stiff peaks form.
03 - In another bowl, combine the egg yolks, cream cheese, and salt, mixing until smooth.
04 - Gently fold the egg whites into the yolk mixture in thirds, being careful not to deflate the whites.
05 - Spoon 8 rounds of 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 peeling off the parchment.
07 - While the taco shells bake, heat olive oil in a skillet over medium heat and sauté the onions for 2 minutes.
08 - Add garlic and ground beef to the skillet, cooking until the beef is browned, breaking up any lumps.
09 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper, cooking for an additional minute.
10 - Add water, reduce heat, and simmer until the mixture thickens, approximately 5 minutes. Remove from heat.
11 - Fill each cloud bread shell with the beef mixture and top with lettuce, tomato, cheese, sour cream, and cilantro.
