These mini taco bites are a fun spin on tacos and make a perfect appetizer to serve at your next party!
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You can even do a lot of the prepping for these mini Keto tacos ahead of time! 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.
What's in Mini Keto Taco Bites?
- Grass-Fed Organic Ground Beef
- Onion
- Smoked Chipotle (in the can)
- Smoked Paprika
- Ground Cumin
- Tomato Paste
- Garlic sea salt
- Olive oil
- Water
- Shredded cheddar cheese (I use the Mexican cheddar blend)
Optional Toppings for Mini Keto Tacos with Cheese Taco Shells
- Fresh cherry tomatoes
- Black Olives
- Jalpeno pepper
- Diced red onion
- Sour cream
- Haas avocado
- Cilantro leaves
- Chipotle Ranch Dressing
*Exact measurements are listed in the recipe card below.
How to Make Mini Taco Bites
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 ½ 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. And that's all there is to it! These are the most simple but yet delicious appetizers. But honestly, they are so filling, the are the perfect light lunch or dinner also.
Tips for the Best Keto Cheese Taco Shells
- What kind of cheese makes the best Keto taco shells? If you prefer another type of cheese, the cheddar can be replaced. You'll just want to make sure and use a good melting cheese like Colby or Monterey Jack.
- What's the key to the shells holding their shape? Allowing the cheese shells to cool as they are in the muffin tins or other mold is key. Cheese, by nature, is gooey when warm but when it cools it will harden.
- Can I reheat leftover low carb taco shells? It's not recommended you try to reheat them. But the good news is, they are so easy to make, you can whip up a batch of them anytime you want.
- What can I use cheese shells with? You can use shredded Mexican chicken, barbacoa, you can even skip the meat all together and fill them with this Easy Guacamole and Pico de Gallo.
- Can I add spices to these Keto taco shells? Absolutely! Add a little chili powder, garlic powder or even this, Everything Bagel Seasoning to the shredded cheese before melting.
The same method used to make these mini taco bites can also be used to make large, full size shells. You'll make them one at a time in the microwave, allow them to cool for just a few seconds and then draped over a spoon or spatula handle.
Are Tacos Keto?
It goes without saying that traditional tacos with flour or corn taco shells isn't recommended for Keto or low carb diets. But with these easy to make Keto cheese taco shells, you can enjoy all the wonderful flavors of tacos without all the carbs!
And not only is cheese okay for Keto, these little shells work well as a cup to hold healthy fats like avocado, olives, sour cream and ground beef.
More Keto Mexican 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
Shop my favorite products on Amazon and check out my Keto Pantry List!
Mini Taco Bites - Keto and Low Carb
INGREDIENTS
For the Taco Meat
- ½ pound Grass-Fed Organic Ground Beef
- 2 tablespoons Onion, minced
- ½ Smoked Chipotle, in the can, chopped
- ½ teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- ½ teaspoon Tomato Paste
- ½ teaspoon garlic sea salt
- 2 teaspoons olive oil
- ¼ cup Water
For the Taco Shell Cups
- 2 cups of shredded cheddar cheese, I use the Mexican cheddar blend
For the Toppings
- ½ cup cherry tomatoes, diced
- ¼ cup sour cream
- 1 Haas avocado, diced
- Tablespoon of cilantro leaves, for garnish
- ¼ cup of Chipotle Ranch Dressing, see my homemade recipe
INSTRUCTIONS
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 ½ 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.
RECIPE NOTES
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Do you have any dairy-free options for keto/paleo taco shells?
I don't actually, sorry.