Is it taco Tuesday yet? These Keto Tacos (Mini Taco Bowls) are a great go-to for those who want to forgo the carbs but still enjoy a dish with tons of flavor. For this low-carb recipe, the traditional corn shells are replaced with shells made of cheese — and that alone makes your taco Tuesday special and unique.
Looking for other Tex-Mex favorites? You’ll love my Crispy Fish Tacos with Grilled Corn Salsa, Mexican Taco Pizza, Grilled Fish Tacos With Mango Salsa & Avocado Cream, and Braised Beef Short Rib Quesadillas.
This light but hearty taco dinner can be enjoyed simply or topped with options like Pico de Gallo, sriracha sauce, and Monterey jack cheese. I’ve also included a quick 5-ingredient recipe for my creamy avocado sauce. It is an excellent addition to this dish.
I went lean on the ground beef to add a healthier variation. Lean ground beef is 90 to 95 percent lean. It’s a great way to feed your muscle without the extra fat. The lean ground beef is made using seasonings you may already have in your pantry. You’ll find this recipe to be quite simple and easy to pull together. It is also perfect for a crowd!
Ingredients you will need to make the tacos:
- You’ll need ground beef. Lean ground beef has less fat, but the flavor from the smoked paprika, garlic powder, cilantro, salt, black pepper, onion powder, Pico de Gallo, and sriracha sauce will ensure you don’t miss it.
- The “cheese” shells are made of white sharp cheddar cheese. This is what makes this a unique taco. You will be baking the cheese and then forming them into small cups to load your ingredients.
- The Pico de Gallo, Monterey jack cheese, and shredded lettuce are perfect toppings.
- The cherry on top is the avocado cream sauce. You will need an avocado, sour cream, cilantro, black pepper, and salt.
- Now, jalapeno slices will add a nice touch if you want to bump up the heat.
How to make your keto cheese shells:
- Preheat the oven to 375 degrees.
- Cover a large baking sheet with parchment paper.
- Add 1/4 cup mounds of shredded white sharp cheddar cheese on the parchment paper making sure the mounds are a few inches apart from one another.
- Bake for 5 minutes, then allow the melted cheese mounds to cool for 30-45 seconds.
- While the cheese is cooling, spray the back of a muffin tin with oil or butter, then carefully place the melted cheese over the muffin tin cups using a flat spatula.
- Allow to sit and set for 10 to 12 minutes.
Frequently asked questions:
Tacos come in all forms. And while this version uses lean seasoned ground beef, you can opt for chicken, seafood, and even a vegetarian taco.
I use cheddar cheese. But you can use any other hard cheese that will get crispy when baked, like parmesan. Other softer cheese will never be crisp enough to create a cheese shell.
- For a crispier cheese taco shell, bake the cheese mounds until their edges bubble and begin to turn dark brown.
- Don’t wait for your cheese mounds to cool completely. You want them to be warm and pliable enough to form cups on the back of your muffin tin.
- Cheese does release oil as it bakes. To remove some of the excess oil, you can lightly dab your cheese mounds with a paper towel before placing them on the muffin tin.
While tacos are great served with corn taco shells, they can also be enjoyed just as much with cheese shells. So give this keto, low-carb version a spin!Print