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!
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
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.
Calories: 209kcal | Carbohydrates: 2g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Sugar: 1g