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Keto Taco Cups

Category30 Minute Meals [1], Appetizer [2], Beef [3], Keto [4]DifficultyBeginner
[5]
Yields1 Serving
Prep Time5 minsCook Time7 minsTotal Time20 mins
For Keto Taco Shells
 3 cups cheddar cheese, shredded
 1 tbsp taco seasoning (optional)
For Taco Meat
 1 lb ground beef
 1 tbsp olive oil
 ½ onion, minced
 1 clove garlic, minced
 ½ jalapeño, minced (optional)
 1 ,15oz can petite diced tomatoes
 1 lime, juiced (2 tbsp)
 2 tbsp chili powder
 1 ½ tbsp cumin
 2 tsp each; salt, paprika and onion powder
 1 tsp each; black pepper and cayenne
 ½ tsp oregano
 cinnamon
Keto Taco Shells
1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Spoon 1 ½ - 2 tablespoons cheese a few inches apart. Bake 6 minutes - until bubbly. Let cool on baking sheet for a minute.

Meanwhile, grease the bottom of a muffin tin with cooking spray.

When cheese has slightly cooled, carefully pick up melted cheese slices and place on bottom of muffin tin, pressing gently mold the cheese around the inverted muffin tin.

Let cool completely.

Taco Meat
2

In a small bowl, combine chili powder, cumin, salt, pepper, cayenne, paprika, onion powder, oregano and cinnamon. Set aside.

3

In a large pan, over medium-high heat, add olive oil and heat until shimmering. Add onion and jalapeño (if using) to pan, and season with 2 tsp of the spice mix.

Cook, stirring frequently until translucent - 3-5 minutes. Stir in garlic and cook 30 seconds.

4

Add ground beef to pan, and add remaining spice mix. Cook, breaking up any large chunks of beef, until no pink remains - about 10 minutes.

5

Stir in diced tomatoes, and cook, stirring frequently for another 10 minutes. Reduce heat to low, and let simmer 5 minutes.

To Serve
6

Transfer meat to a large bow, and serve family style with favorite toppings and cooled Keto Taco Shells.

Taco Topping Ideas
7

- shredded cheddar cheese
- romaine lettuce
- 
tomatoes

- sour cream

- avocado

- salsa

- guacamole

- cilantro

- queso fresco

- pickled hot peppers
- 
limes

Ingredients

For Keto Taco Shells
 3 cups cheddar cheese, shredded
 1 tbsp taco seasoning (optional)
For Taco Meat
 1 lb ground beef
 1 tbsp olive oil
 ½ onion, minced
 1 clove garlic, minced
 ½ jalapeño, minced (optional)
 1 ,15oz can petite diced tomatoes
 1 lime, juiced (2 tbsp)
 2 tbsp chili powder
 1 ½ tbsp cumin
 2 tsp each; salt, paprika and onion powder
 1 tsp each; black pepper and cayenne
 ½ tsp oregano
 cinnamon

Directions

Keto Taco Shells
1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Spoon 1 ½ - 2 tablespoons cheese a few inches apart. Bake 6 minutes - until bubbly. Let cool on baking sheet for a minute.

Meanwhile, grease the bottom of a muffin tin with cooking spray.

When cheese has slightly cooled, carefully pick up melted cheese slices and place on bottom of muffin tin, pressing gently mold the cheese around the inverted muffin tin.

Let cool completely.

Taco Meat
2

In a small bowl, combine chili powder, cumin, salt, pepper, cayenne, paprika, onion powder, oregano and cinnamon. Set aside.

3

In a large pan, over medium-high heat, add olive oil and heat until shimmering. Add onion and jalapeño (if using) to pan, and season with 2 tsp of the spice mix.

Cook, stirring frequently until translucent - 3-5 minutes. Stir in garlic and cook 30 seconds.

4

Add ground beef to pan, and add remaining spice mix. Cook, breaking up any large chunks of beef, until no pink remains - about 10 minutes.

5

Stir in diced tomatoes, and cook, stirring frequently for another 10 minutes. Reduce heat to low, and let simmer 5 minutes.

To Serve
6

Transfer meat to a large bow, and serve family style with favorite toppings and cooled Keto Taco Shells.

Taco Topping Ideas
7

- shredded cheddar cheese
- romaine lettuce
- 
tomatoes

- sour cream

- avocado

- salsa

- guacamole

- cilantro

- queso fresco

- pickled hot peppers
- 
limes

Keto Taco Cups [6]