# What You'll Need:
→ Cloud Bread
01 - 3 large eggs, separated
02 - 3 tablespoons cream cheese, softened
03 - 1/4 teaspoon cream of tartar
04 - Pinch of salt
→ Taco Meat
05 - 1 pound ground beef
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 cup tomato sauce
15 - 2 tablespoons olive oil
→ Pico de Gallo
16 - 2 medium tomatoes, diced
17 - 1/4 small red onion, finely chopped
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 tablespoon lime juice
21 - Salt, to taste
→ Optional Toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# Directions:
01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
02 - In a clean mixing bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
03 - In a separate bowl, combine the egg yolks and softened cream cheese and beat until smooth and homogenous.
04 - Gently fold the whipped egg whites into the yolk and cream cheese mixture in three batches, preserving as much air as possible to maintain a light texture.
05 - Spoon the mixture into eight even rounds on the prepared sheet, shaping each to roughly 4 inches in diameter without flattening the edges excessively.
06 - Bake for 20–25 minutes, until the rounds are set and lightly golden. Transfer to a wire rack and cool completely before filling to prevent tearing.
07 - While the rounds bake, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, then add the garlic and cook for 1 minute until fragrant.
08 - Add the ground beef to the skillet and cook, breaking it up, until browned. Drain excess fat if necessary, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper.
09 - Pour in the tomato sauce, reduce the heat, and simmer for about 5 minutes until the mixture thickens and the flavors meld. Adjust seasoning to taste.
10 - Combine the diced tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Season lightly with salt and let rest briefly to marry flavors.
11 - Carefully split or open each cooled cloud bread round, fill with a portion of the seasoned beef, top with pico de gallo and any optional toppings, and serve immediately.
