Ingredients
For the Cheese Shells:
1 ½ cups shredded cheddar cheese (or any cheese of your choice, like mozzarella or a mix)
1 cup shredded mozzarella cheese (optional, for added texture)
For the Taco Filling:
1 lb ground beef or turkey
1 tbsp olive oil (if using turkey, since it’s leaner)
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade seasoning mix*)
½ cup water (or as needed)
1 cup shredded lettuce
¼ cup diced tomatoes
¼ cup shredded cheese (optional)
¼ cup sour cream (optional)
Fresh cilantro or chopped green onions (optional for garnish)


Instructions

  1. Prepare the Cheese Shells:
    Preheat Oven: Preheat your oven to 400°F (200°C).
    Cheese Placement: Line a baking sheet with parchment paper or a silicone baking mat. Place small mounds of shredded cheddar cheese (and mozzarella if using) in a circle on the baking sheet. Flatten them slightly to form circles, ensuring they are spaced apart.
    Bake: Bake in the preheated oven for about 6-8 minutes, or until the cheese is melted and golden brown around the edges. Keep an eye on them to prevent burning.
    Cool and Shape: Let the cheese circles cool for a minute or two until they are firm enough to handle. Drape them over the edge of an overturned muffin tin or similar to shape them into taco shells. Allow them to cool completely and harden in the shape of a taco shell.
  2. Prepare the Taco Filling:
    Cook Meat: While the cheese shells are baking, heat olive oil in a skillet over medium heat. Add chopped onions and cook until they are translucent. Add minced garlic and cook for another 30 seconds.
    Add Meat: Add the ground beef or turkey to the skillet and cook until browned and fully cooked. Drain excess fat if necessary.
    Season: Stir in the taco seasoning and water. Let it simmer for about 5 minutes, or until the mixture has thickened and is well combined.
  3. Assemble the Tacos:
    Fill Shells: Gently remove the cheese shells from the mold and fill them with the cooked taco filling.
    Add Toppings: Top with shredded lettuce, diced tomatoes, shredded cheese, and sour cream, if desired. Garnish with cilantro or green onions if you like.
    Tips:
    Customizing: Feel free to customize the fillings and toppings to your taste. You can add avocado slices, jalapeños, or any other keto-friendly toppings you enjoy.
    Storage: Cheese shells can be made ahead of time and stored in an airtight container for a few days. Recrisp them in the oven for a few minutes if needed.
    Enjoy your Keto Mini Cheese Shell Tacos! They’re a great low-carb alternative to traditional tacos and still pack all the delicious flavor.