Healthy Tacos & Parmesan Crisps

Course Main Course


  • 1 lb ground beef, turkey or chicken (we like a combination of beef and turkey)
  • 1-2 tsp FRENCH PANTRY Zesty Mediterranean Herb Blend
  • 1 tsp salt to taste (we like our garlic salt flakes)

For the Parmesan Crisps:

  • 2-3 cups shredded parmesan cheese


  • Brown meat on stove top or in your large round mold in the microwave.  Once meat is browned, add zesty med herb blend and salt.  Combine and taste, you may want extra herb blend or salt.  We definitely use at least 2-3 Tablespoons at our house!  We like to make a quadruple batch of this meat and store in our large be Save container to enjoy all week long.
  • We use this taco meat in a variety of ways.  My boys like to eat the meat on nachos, in a tortilla or in a taco shell.  My husband and I like to eat this meat over lettuce as a taco salad.  We also like to make parmesan cheese taco shells as well.

For the Parmesan Crisps:

  • Preheat oven to 375°F degrees, place parmesan cheese on large bonMat (that is sitting on your large perforated baking sheet) in large circles (approx. 3-4 inches in diameter) at least 2 inches apart to allow for room to spread as they cook.  Cook for 7-8 minutes or under cheese has started to brown on the edges but do not over brown the cheese or it will not be soft enough to form into a shape.
  • Quickly remove from the oven to an Octagonal bonMat and bend the bonMat in half to form a taco shell shape.  Transfer the parmesan taco shell to the back side of a flexipan tray to keep the shape while it cools.  You can also transfer each parmesan circle over the back of the Flexipan straight muffin tray to create a parmesan bowl for a taco bowl or salad bowl to serve anything in that you would like.
  • Top your taco with anything you desire, we like guacamole and/or tomatoes, avocado and cilantro.