Crunchy Taco

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Crunchy taco Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 1 portion

390 kcal per portion


  • 2 round slices provolone cheese
  • ½ cup ground chicken, turkey, or beef
  • 1 tsp. butter
  • 1 Tbsp. fresh chopped tomatoes
  • 1 tsp. chopped cilantro
  • ¼ cup shredded lettuce
  • 1 Tbsp. chopped onion
  • 1 Tbsp. shredded cheddar cheese
  • Dry seasonings: salt, pepper, cumin, chili powder, garlic powder, and onion powder


  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Place provolone cheese slices on baking sheet.
  4. Bake for 5-10 minutes until cheese slices are browned.
  5. Remove baking sheet from the oven and immediately position cheese in a taco shell mold or wrap around a rolling pin to create a U shape.
  6. Keep the cheese in position for about 1 minute until firm.
  7. In a sauté pan, melt the butter over medium heat.
  8. Add the ground meat to the pan; season with salt and pepper.
  9. Cook the meat while stirring often.
  10. In a mixing bowl, combine the tomatoes, cilantro, lettuce, onion, cheddar cheese, and cooked ground meat.
  11. Season with listed dry seasonings.
  12. Scoop mixture into cooled U shaped taco shells.

Tips and Tricks

  • For a vegetarian option, the ground meat can be substituted with tofu or extra vegetables.
  • The vegetables can be substituted as desired.
  • This recipe should not be frozen or reheated; the texture will become chewy and not palatable.

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