These cheesy Low Carb Taco Cups are the perfect low carb appetizer!
- 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
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.
Let cheese cool completely then remove.
While you continue to bake the cheese and create your cups place the ground beef in a skillet over medium high heat cooking until it is completely cooked through.
Drain the grease from the meat and then add the spices and 1/4 c of water.
Stir until combined and simmer for 5 minutes then add more salt to taste.
Add meat to cheese cups and top with 1/4 teaspoon of sour cream each. You can also add fresh pico de gallo if you like.
Calories: 73kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 144mg | Potassium: 67mg | Vitamin A: 245IU | Calcium: 64mg | Iron: 0.7mg