mini taco bites keto and low carb
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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! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Servings: 8
Calories: 209kcal
Author: Keto Cooking Christian

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

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 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

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