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These mini taco bites are a fun spin on tacos and make a perfect appetizer to serve at your next party!

 You can even do a lot of the prepping for these mini taco bites ahead of tim.! Shredded cheddar is turned to little crunch cups to hold all your favorite taco toppings.  

These are really cute, but they taste even better!  They are also great for kids.

How to Make Mini Taco Bites

Ingredients

For the Taco Meat

1/2 pound Grass-Fed Organic Ground Beef

2 tablespoons Onion, minced

1/2 Smoked Chipotle (in the can), chopped

1/2 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

1/2 teaspoon Tomato Paste

1/2 teaspoon garlic sea salt

2 teaspoons olive oil

1/4 cup Water

For the Taco Shell Cups

2 cups of shredded cheddar cheese (I use the Mexican cheddar blend)

For the Toppings

1/2 cup fresh cherry tomatoes, diced

1/4 cup sour cream

1 Haas avocado, diced

Tablespoon of cilantro leaves (for garnish)

1/4 cup of Chipotle Ranch Dressing (see my homemade recipe here)

Preparation

To Make the Taco Meat

Add the ground beef, salt and pepper to a skillet on medium heat.

Cook until the ground beef has browned.

Push the meat to one side of the pan, add the olive oil and the onion.   Add a pinch of salt and sauté the onion until translucent.

Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.  Stir in the tomato paste and water.  Mix well and simmer for 10 minutes.

To Make the Taco Shell Cups

Working in batches, add 1 tablespoon of the cheese, to a microwave safe plate lined with parchment paper, into 4 piles and microwave for 50 seconds. Test one first, to make sure that 50 seconds works for your particular microwave.

Using a spatula, remove each pile and gently place into a mini muffin pan that has been sprayed with nonstick spray.

Once the cheese is cook enough to touch, form it into a cup using the end of the spatula handle.  Work quickly because they harden in seconds!

Allow to cool while you work on the remaining cups.

To Assemble the Taco Cups

Once the cups have cooled, fill about 1/2 way up with the taco meat.

Add some of the tomatoes.

Then drizzle the Chipotle Ranch Dressing over the top.

Then a dollop of sour cream, topped with a piece of avocado.

Garnish the platter with the fresh chopped cilantro.

You might also like these Keto Mexican inspired recipes…

Poblano and Cheese Stuffed Meatloaf

Baked Southwest Skillet with Chipotle Cream

Creamy Poblano Chicken

Burrito Bowl with Lime Cilantro Cauliflower Rice

Stuffed Poblano Peppers

Print

Mini Taco Bites - Keto and Low Carb

These mini taco bites are a fun spin on tacos and make a perfect appetizer to serve at your next party! 

Author Keto Cooking Christian

Course Appetizer

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Calories 209kcal

INGREDIENTS

For the Taco Meat

• 1/2 pound Grass-Fed Organic Ground Beef
• 2 tablespoons Onion minced
• 1/2 Smoked Chipotle in the can, chopped
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Tomato Paste
• 1/2 teaspoon garlic sea salt
• 2 teaspoons olive oil
• 1/4 cup Water

For the Taco Shell Cups

• 2 cups of shredded cheddar cheese I use the Mexican cheddar blend

For the Toppings

• 1/2 cup cherry tomatoes, diced
• 1/4 cup sour cream
• 1 Haas avocado diced
• Tablespoon of cilantro leaves for garnish
• 1/4 cup of Chipotle Ranch Dressing see my homemade recipe

US Customary - Metric

PREPARATION

To Make the Taco Meat

• Add the ground beef, salt and pepper to a skillet on medium heat.  Cook until the ground beef has browned.  Push the meat to one side of the pan, add the olive oil and the onion. Add a pinch of salt and sauté the onion until translucent.
• Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.  Stir in the tomato paste and water.  Mix well and simmer for 10 minutes.

To Make the Taco Shell Cups

• Working in batches, add 1 tablespoon of the cheese, to a microwave safe plate lined with parchment paper, into 4 piles and microwave for 50 seconds. Test one first, to make sure that 50 seconds works for your particular microwave.
• Using a spatula, remove each pile and gently place into a mini muffin pan that has been sprayed with nonstick spray.
• Once the cheese is cook enough to touch, form it into a cup using the end of the spatula handle.  Work quickly because they harden in seconds!  Allow to cool while you work on the remaining cups.

To Assemble the Taco Cups

• Once the cups have cooled, fill about 1/2 way up with the taco meat.  Add some of the tomatoes.  Then drizzle the Chipotle Ranch Dressing over the top.  Then a dollop of sour cream, topped with a piece of avocado. Garnish the platter with the fresh chopped cilantro.

NOTES

*Makes 24 mini taco cups

Nutrition Facts

Mini Taco Bites - Keto and Low Carb

Amount Per Serving

Calories 209 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Carbohydrates 2g1%

Sugar 1g1%

Protein 11g22%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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