Taco Tuesday just turned keto with keto taco cups and avocado salsa! These are keto cheese shell taco cups filled with ground beef. The cheese is melted and shaped to make low carb taco cups. The ground beef is cooked in spices which give it the awesome Mexican flavors. No need for any taco seasoning packet with this easy low carb recipe. The avocado salsa is like a pico de gallo. Serve this as a low carb appetizer or make a taco night and add your favorite toppings like chopped green onions, black olives, shredded cheddar cheese or pieces of jalapeno.
One great substitute for the ground beef is ground turkey which will taste just as good in the cheese taco cups.
Nutrition Facts
Nutritional Data: *
Carbs/Serving:
Total Carbs: 7.85g
Fiber: 3.3g
Net Carbs: 4.55g
Calorie Breakdown:
Protein: 30%
Fat: 64%
Carbohydrates: 6%
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
This article contains affiliate links.
Ingredients
- 2 cups Colby Jack cheese, finely shredded, divided
- 1 lb. ground beef (80% lean)
- ¼ cup water
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
Avocado Salsa:
- 1 medium avocado, diced
- 1 small tomato, seeded and diced
- 2 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- Sea salt and black pepper, to taste
Optional, to serve:
- 1/2 cup sour cream
Equipment
- Cutting board and knife
- Baking sheet
- Parchment paper
- Large skillet
- 3″ ramekins or muffin pan
- Medium bowl
Instructions
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or the bottom of muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
- Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
- In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 3-4 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!
Storage Instructions
Store any leftover cheese taco shells with meat in an airtight container and refrigerate for up to 3 days.
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Keto Taco Cups
Taco Tuesday just turned keto with keto taco cups and avocado salsa! These are keto cheese shell taco cups filled with ground beef. The cheese is melted and shaped to make low carb taco cups. The ground beef is cooked in spices which give it the awesome Mexican flavors. No need for any taco seasoning packet with this easy low carb recipe. The avocado salsa is like a pico de gallo. Serve this as a low carb appetizer or make a taco night and add your favorite toppings like chopped green onions, black olives, shredded cheddar cheese or pieces of jalapeno.
One great substitute for the ground beef is a ground turkey which will just as good in the cheese taco cups.
Nutrition Facts Nutritional Data: * Carbs/Serving:Total Carbs: 7.85g
Fiber: 3.3g
Net Carbs: 4.55g
Calorie Breakdown:Protein: 30%
Fat: 64%
Carbohydrates: 6%
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Ingredients
- 2 cups Colby Jack cheese, finely shredded, divided
- 1 lb. ground beef (80% lean)
- ¼ cup water
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- Avocado Salsa:
- 1 medium avocado, diced
- 1 small tomato, seeded and diced
- 2 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- Sea salt and black pepper, to taste
- Optional, to serve:
- 1/2 cup sour cream
Instructions
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or the bottom of muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
- Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
- In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 3-4 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!