Keto Taco Cups

A low-carb cheese taco cup filled with taco meat and topped with sour cream and tomatoes.

Our Keto Taco Cups are an easy appetizer or dinner are these low-carb cheese taco shells filled with taco meat and topped with all the favorite taco toppings.

Course Appetizer

Cuisine Tex-Mex

Keyword keto taco cups, low-carb taco cups, taco cups

Prep Time 10

Cook Time 4

Total Time 14

Servings taco cups

Calories 246kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
baking sheet
Parchment Paper
Silpat Baking Mat
Cast Iron Skillet
Wooden Spoon
Liquid Measuring Cup
Grater

Ingredients

¾ cup cheddar cheese, shredded
1 Tablespoon olive oil
¾ pound ground beef
2 teaspoons ground cumin
1 teaspoon smoked paprika
1½ teaspoons chili powder
2-3 Tablespoons water
½ teaspoon salt
½ teaspoon black pepper
1 scallion, sliced
1 large plum tomato, seeded and chopped
¼ cup sour cream
1 large lime, cut into wedges

Instructions

Preheat the oven to 350°F/177°C. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
Spoon shredded cheddar cheese onto the prepared baking sheet using 1 Tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
Allow the cheese to cool and firm up before removing them from the muffin tins.
Repeat with the next 6 cheese rounds.
In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes, drain any excess fat.
Add cumin, smoked paprika, chili powder, and 2 Tablespoons of water; season with salt and pepper.
Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain the proper consistency. Taste for seasoning, if needed, adjust any seasoning.
Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage:

Storage - Store leftover taco cups in an airtight container in the refrigerator for up to 3 days.

Reheating - Reheat leftover taco cups by microwaving until warmed through or place them on a parchment paper-lined baking sheet and heat in the preheated oven at 350°F/177°C for 5 minutes.

Freezing - Taco cups can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition