Keto Taco Cups

The cheese tacos fall apart & can’t really hold the ingredients. I ate it with a fork & knife & then with toasted bread 😂 Overall it was tasty.

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I if I made more there might have been leftovers, but I doubt it. These were very, very tasty! The only change I thought of making was adding lime juice as it was a kind of Mexican dish

It wasn't bad, but not as good as expected. My cheese cups didn't mold very well using the bottom of my muffin pan, so I used it normally. It came out better that way, but I used 2 different types of shredded cheese (cheddar & taco), so that might have made a difference. Also, the cheese cups were so greasy even after heavy blotting! So, I'm not sure if I will repeat this recipe for myself, but my spouse loved it!!

This is the best

Nice and easy, with room for creativity, real happy with this 😁

Delicious!!

I used ground turkey instead of beef (cheaper). And I don't know if it was the kind of cheese I was using, but two tablespoons didn't make big enough cups so I just grabbed a handful for this batch pictured. Turned out fine.

The taco meat was fine. I had a hard time with the cheese taco shells. I have never melted cheese like this before and her instructions left much to the imagination. I watched the video but that didn't help much.

Too greasy

We enjoyed this. Tacos are a go to in our house and this was a nice change.

I made the cheese bowls using the tortilla oven bowls. I didn't have all the toppings at hand but enough to be yummy. 😊 The seasoning for the tacos is really good, I'll use this in place of packet seasoning. (since no sugar and etc.)

1. Place handfuls of grated cheese in baking pan lined with baking paper. Bake for 6 mins at 375f. 2 Spray back if muffin tin and mold cheese melts on back to cool. 3 Olive oil, onion, ground beef, salt, pepper, cumin, paprika, chilly powder, garlic, cook drain. 4. Fill cases, meat, sour cream, avocado, cherry tomatoes, cilantro,

Cheeses cups aren't perfect but whatever. Easy recipe and tastes good.

Pain to make, yummy to eat. Probably won’t make it again just because it took so much time to make the cheese cups and they melted out of shape pretty quickly once the meat was put on them. But yummy experiment!

This is our go to recipe.

Another favorite in our household! Fun spin on taco tuesday. Easy meal to make, I actually didn’t end up adding anything extra. The family asked for this to be a regular meal at our house!

Okay, making the cheese cups are a little (lot) challenging but oh so worth it. Mine never look good but the whole thing tastes so yummy it’s worth the burned fingertips as I touch hot cheese. I’ve come to the conclusion that the mini cupcake tin is better to use than the full size one.

DIRECTIONS Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about 2 tablespoons cheddar a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute. Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Fit with another inverted muffin tin and let cool 10 minutes. If you don't have a second muffin tin, use your hands to help mold the cheese around the inverted tin.  In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, then add ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat.  Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper.  Transfer cheese cups to a serving platter. Fill with cooked ground beef and top with sour cream, avocado, cilantro, and tomatoes.