Are you on the Keto Diet? If so, you’ll love these mouth-watering Keto-legal Taco Bowls (aka Taco Cups). You will need six 3” ramekins or a muffin tin to make this recipe.
The nutritional information provided (after the recipe) is 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
- 1/4 Cup Water
- 1 Tbsp Ground Cumin
- 1 Tbsp Chili Power
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- Dash Sea Salt and Black Pepper To taste
Avocado Salsa
- 1 Medium Avocado Diced
- 1 Small Tomato Seeded and diced
- 2 Tbsp Lime Juice Fresh
- 1 Tbsp Cilantro Fresh, Chopped
- Dash Sea Salt and Black Pepper To taste
Servings:
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 a 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 2-3 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!
Cook's Notes
Nutritional Information:
Carbs/Serving:
Total Carbs: 7.85g
Fiber: 3.3g
Net Carbs: 4.55g
Calorie Breakdown:
Protein: 30%
Fat: 64%
Carbohydrates: 6%
