Description
Delightful low-carb taco cups filled with seasoned meat, fresh toppings, and melted cheese, perfect for snacks or gatherings.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup lettuce, shredded
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1 avocado, diced
- 1 package of mini bell peppers or low-carb tortillas for cups
Instructions
- Preheat the oven to 375°F (190°C). If using mini bell peppers, slice them in half and remove the seeds. For low-carb tortillas, mold them into muffin tins.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat, then add taco seasoning and mix.
- If using mini bell peppers, fill each half with the meat mixture. If using tortillas, fill each cup in the muffin tin.
- Sprinkle shredded cheese on top and bake for 15-20 minutes until cheese is melted. Let cool slightly.
- Top with shredded lettuce, diced tomatoes, onions, and avocado. Serve warm.
Notes
Leftover taco cups can be stored in an airtight container for up to 3 days; reheat in the oven. Can also be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg