You know what is really hard during the holidays? Staying on a diet! I do my best to stick to eating low carb year round but during the holidays all of that flies out the window. There are so many holiday parties and appetizers and desserts that are impossible to resist but, for those of you who have more willpower than I do I wanted to give you a low carb appetizer option. Say hello to Low Carb Taco Cups.
INGREDIENTS
3 1/2 c. shredded cheddar
1 tbsp. extra-virgin olive oil
1 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
Chopped cilantro, for serving
Chopped tomatoes, for serving
Instructions:
-
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.
