LOW CARB TACO BITES
You know what is really hard during the holidays? Staying on a diet! I do my best to stick to eating low carb year round but during the holidays all of that flies out the window. There are so many holiday parties and appetizers and desserts that are impossible to resist but, for those of you who have more willpower than I do I wanted to give you a low carb appetizer option. Say hello to Low Carb Taco Cups.
I’m going to give you a minute to take it all in. These Low Carb Taco Cups are amazing! The shell is made completely from toasted cheddar cheese just like our Low Carb Tacos and I think they are even easier to make. Low Carb Tacos have to hang over something to let them harden into a taco shell shape but to make these tasty cheese cups you just press the baked cheese into a mini muffin tin and let it cool. Then you fill the shells with seasoned taco meat, a little pico de gallo, and a dollop of sour cream. It’s the ultimate low carb appetizer! Of course you don’t have to limit yourself to making these as appetizers, you could whip up some for lunch or make them into dinner. They are a low carb recipe for all occasions :).
When I served these recently I made them the night before and stored them in an airtight container. I also made the taco meat ahead of time and just warmed it up slightly in the microwave before spooning it into the cheese cups. A word of advice, make sure you drain your meat really well because these low carb taco cups do have lots of little holes in them! I learned that lesson the hard way ;).
Ingredients
Instructions
for full recipes please see : www.homemadeinterest.com
I’m going to give you a minute to take it all in. These Low Carb Taco Cups are amazing! The shell is made completely from toasted cheddar cheese just like our Low Carb Tacos and I think they are even easier to make. Low Carb Tacos have to hang over something to let them harden into a taco shell shape but to make these tasty cheese cups you just press the baked cheese into a mini muffin tin and let it cool. Then you fill the shells with seasoned taco meat, a little pico de gallo, and a dollop of sour cream. It’s the ultimate low carb appetizer! Of course you don’t have to limit yourself to making these as appetizers, you could whip up some for lunch or make them into dinner. They are a low carb recipe for all occasions :).
When I served these recently I made them the night before and stored them in an airtight container. I also made the taco meat ahead of time and just warmed it up slightly in the microwave before spooning it into the cheese cups. A word of advice, make sure you drain your meat really well because these low carb taco cups do have lots of little holes in them! I learned that lesson the hard way ;).
Ingredients
- 2 cup Packaged Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoon Chili Powder
- 2 tablespoon Cumin
- 1 teaspoon Salt + more to taste
- 8 teaspoons Sour Cream for garnish
- Pico de Gallo for garnish
Instructions
- Preheat oven to 350F.
- On a baking sheet lined with parchment paper or a silicone mat place 1 Tablespoon piles of cheese 2 inches apart.
- Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
- Let the cheese cool for 1 minute then lift it up and press it into the cup of a mini muffin tin pushing it down to form a cup.
- ...........................
for full recipes please see : www.homemadeinterest.com
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