Description
These keto taco cups are crispy, low-carb taco bites made with baked cheddar cheese slices formed into cups and filled with seasoned ground beef, fresh veggies, and sour cream. They’re perfect for a fun, quick dinner or a crowd-pleasing appetizer.
Ingredients
- 8 slices deli-style cheddar cheese
- 1/2 lb ground beef
- 1 1/2 tablespoons taco seasoning
- 1/4 cup lettuce, finely chopped
- 1 roma tomato, diced
- 1/3 cup sour cream
- 1 green onion, sliced
Instructions
- Preheat oven to 375°F (190°C).
- Place cheddar slices on a parchment-lined baking sheet.
- Bake for about 5 minutes until bubbly and lacy at the edges.
- Cool for 3 minutes, then gently press each slice into a muffin tin to form cups.
- Let cups cool and set in the tin for 10–15 minutes.
- Meanwhile, brown the ground beef in a skillet over medium heat.
- Stir in taco seasoning and 1 tablespoon of water. Simmer for 5 minutes.
- Remove cheese cups from the muffin tin and place on a serving plate.
- Fill each cup with taco beef, lettuce, tomato, sour cream, and green onion.
Notes
- Use parchment paper to prevent sticking—don’t skip it.
- Substitute ground beef with chicken, turkey, or veggies for variety.
- Top with avocado, jalapeño, or hot sauce for extra flavor.
- Store cheese cups and meat separately to maintain crispiness.
- Reheat meat only—avoid microwaving assembled cups to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taco cups
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
