Ok, so one of the reasons I wanted to do all this today, was to actually try another idea I had. This would be for an alternate type of Taco Shells. Presently, we have been using the Cheese Taco Shell.
Hard Salami Taco Shells
This was to simply take sliced Salami, and fold them in the bottom of a muffin pan. So we used the square mold for this, since it gives straight lines with nice walls, instead of just partly on a round muffin.
Note: I only tried three, since I just wanted to see how it might work. … Plus, there’s three Pups 
Well, when I Baked them at 400 Degrees° for 15 10 minutes, they came out holding their shape well, and we’re slightly crunchy, but not burnt. So I think they will indeed work, once filled with Taco Meat, Cheese and some Lettuce and Tomato on top, along with some Italian Dressing. (I plan to do this, Tonight or Tomorrow, depending on if any of us are hungry, since today’s testing filled us all up nicely.)
These will be Mini-Tacos, being the Salami is only so big. But I’m already looking at other meats.
When we do use them, I will add some updated images. 
Cheers…
EDIT: So I’m editing this to add some info from trying this out tonight. … Overall they worked just fine, but they are indeed small. Single bite little dudes, so be prepared to make a few! (I will still be looking for a larger roll of Hard Salami to work with, but they do indeed work well for a shell. NOTE: I also had to change the time I noted down earlier in this post the other day. Apparently I got the time wrong, since I didn’t write it down. It was actually 10 minutes, not 15. Though they were still good, quite crunchy. But not just as pliable, and would crack if bent too much after cooling. (Get them where you want them while still hot and you’re good to go. And they stay pliable if not over-cooked.)
Here was the setup…
As you can see, they are indeed little fella’s. But they are good.
The Meat I just made normally, simply cooking the meat up, straining and adding just a little Rao’s Sauce, just enough to moisten the meat, as Taco meat is. Then I add some Taco Seasoning, just to get the taste of Taco Meat. So you can simply make the meat to your desire, regular, hot, etc. - The Salad I just use Lettuce and Tomato, with Italian Dressing, like I do with regular Taco’s.
So I will be making these again, but hoping to find a place where I can get larger diameter slices of Hard Salami, so I can get these just a little bit bigger. But will have no issues cranking out 15 of these for my meal, or as many as needed for the whole family. As long as they’re not over cooked I can probably stack these in a row, like they come prepackaged in the stores.
… Enjoy making up or trying new things, and I find Keto has a lot of options. Especially since you have to re-think some things to keep it Keto-Friendly.
Also picked up a bunch of London Broils as well. Will post some pics on the Food thread.
But everything taste so much better on the grill. … I’ve been searing the Steaks on it when I take them out of the Sous Vide and they come out very nice.
