Taco shells made out of cheese = the ultimate keto hack. We’re basically talking about frico, an Italian cooking method in which cheese is cooked in a pan until slightly crispy but malleable. Here, we’re baking little mounds of cheddar and shaping them into handheld cups before they cool completely.
These are not authentic or traditional tacos by any means. But, if you’re a fan of Tex-Mex ground beef tacos and are trying to follow a low-carb diet, these are a fun option.
Pro tip: Cutting parchment paper into individual squares makes transferring the cheese to the muffin tin easier, but you can also carefully peel the cheese off with your hands or use a metal spatula to lift them up. Be sure to give them a minute to cool before transferring to avoid burning yourself!
If you’re trying to steer free of dairy, our taco lettuce wraps (minus the sour cream) might be a better choice! If you can’t get enough cheese, keto taco casserole will give you all this and more!
Have you made this recipe? Let us know how you liked it in the comments below. If you experiment with using other cheeses, be sure to let us know how it went!
Editor’s Note: This introduction of recipe was updated on January 27. 2022.
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- 2 c.
shredded cheddar
- 1 tbsp.
extra-virgin olive oil
- 1
small onion, chopped
- 3
cloves garlic, minced
- 1 lb.
ground beef
- 1 tsp.
chili powder
- 1/2 tsp.
ground cumin
- 1/2 tsp.
paprika
-
Kosher salt
-
Freshly ground black pepper
-
Sour cream, for serving
-
Diced avocado, for serving
-
Freshly chopped cilantro, for serving
-
Chopped tomatoes, for serving
Directions
-
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3In 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.
- Step 4Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper.
- Step 5Transfer cheese cups to a serving platter. Fill with cooked ground beef and top with sour cream, avocado, cilantro, and tomatoes.
For an easier time peeling the cheese off the parchment, cut parchment paper into 4″ squares so that each cheese disk is on an individual piece of parchment.
Nutrition (per serving): 300 calories, 25 g protein, 2 g carbohydrates, 0 g fiber, 1 g sugar, 21 g fat, 12 g saturated fat, 350 mg sodium
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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Lauren Miyashiro is a freelance contributor for Delish, and formerly worked as Food Director. She graduated culinary school in 2016 and mastered the art of the crunchwrap in 2017.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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