Keto Taco Cups
These cheesy, low-carb taco cups are packed with seasoned beef and baked until golden. They’re perfect for a quick weeknight dinner, meal prep, or a party appetizer.
Ingredients
For the Taco Filling:
1 lb (450 g) ground beef
1 tablespoon olive oil (if needed)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons tomato paste
¼ cup water
For the Cups:
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Toppings (Optional):
Shredded lettuce
Diced tomatoes
Sliced avocado
Sour cream
Jalapeño slices
Chopped cilantro
Sliced black olives
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Place about 2 tablespoons of the cheddar and mozzarella cheese mixture into each muffin cup, pressing it slightly up the sides to form a cup.
Bake for 5–7 minutes, until the cheese is melted and lightly golden. Let the cheese cups cool for 2–3 minutes.
Meanwhile, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat.
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, tomato paste, water, salt, and pepper. Simmer for 3–5 minutes until thickened.
Spoon the taco meat into each cheese cup.
Return the muffin tin to the oven for 3–5 minutes to heat through.
Carefully remove the taco cups from the muffin tin and top with your favorite keto-friendly toppings.
Tips
Swap ground beef for ground turkey or chicken.
Add diced green chiles or a pinch of cayenne for extra heat.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer for the best texture.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 taco cups
