These taco salads stuffed in cheddar cheese cup shells are calling our names out loud, we’re so excited to dig in! These are wonderful to have in your fridge throughout a few days to grab when you need a quick bite, and they are perfectly pretty to serve to a small group, if you make them, tag @realketones on your social to show us how they turn out!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cheese Cup Shells:
6 1-ounce slices of cheddar cheese
Taco Salad Filling:
½ pound of ground beef
1 tablespoon keto-friendly taco seasonings (look for blends without sugar)
1 teaspoon sea salt
1 teaspoon garlic powder
3 cups baby kale, minced
15 cherry tomatoes, sliced in half
3 medium radishes, diced
½ medium avocado, peeled & diced
1 ½ ounces crumbled feta cheese
Preheat your oven to 350 degrees Fahrenheit.
To make the cheese cups,
Bake in the oven for 7 minutes. The cheese will be completely melted and bubbling when done.
While cheese is baking, add ground beef to a large skillet and break up very well with a wood spoon. Sauté until browned, about 10 minutes. Season with taco seasonings, sea salt and garlic powder.
Remove cheese slices from the oven and allow to cool for 2 minutes then cut around each slice of cheese to make it easy to peel each slice off the parchment paper and carefully stuff in a muffin tin to form a shell. Allow cheese cup shells to cool and harden a bit before stuffing with salad ingredients.
Stuff each cheese cup shell with taco salad filling ingredients.
Serve between 3, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 7