# Components:
→ Cloud Bread Taco Shells
01 - 4 large eggs, separated
02 - 100 g about ½ cup cream cheese, softened
03 - ¼ tsp cream of tartar
04 - ¼ tsp salt
→ Seasoned Beef Filling
05 - 450 g 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 - 80 ml 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
# Directions:
01 - Preheat the oven to 150°C 300°F and line a baking sheet with parchment paper for the cloud bread tacos.
02 - In a clean bowl, beat the egg whites and cream of tartar together until stiff peaks form.
03 - In another bowl, mix the yolks, cream cheese, and salt until smooth.
04 - Gently fold the egg whites into the yolk mixture in thirds, taking care not to deflate the whites.
05 - Spoon 8 rounds of batter onto the prepared sheet, shaping each into a circle about 12 cm 5 in wide. Bake for 18–20 minutes, until set and lightly golden. Let cool before carefully peeling off the parchment.
06 - While the cloud breads bake, heat olive oil in a skillet over medium heat. Add onions and sauté 2 minutes. Add garlic and ground beef; cook until beef is browned, breaking up lumps.
07 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute. Add water, reduce heat, and simmer until the mixture thickens 5 minutes. Remove from heat.
08 - Place beef filling in each cloud bread shell, then top with lettuce, tomato, cheese, sour cream, and cilantro.
