Keto Taco Bowls with Avocado Salsa
These Keto Taco Bowls feature crispy baked cheese cups filled with seasoned ground beef and fresh avocado salsa. Finish them with extra cheese and a dollop of sour cream for an easy low-carb meal with plenty of taco flavor.
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- 6 (3-inch) ramekins or muffin tin
- Large skillet
- Medium mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoonsIngredients
Ingredients
Cheese Taco Cups
- 2 cups finely shredded Colby Jack cheese, divided
Seasoned Ground Beef
- 1 pound ground beef 80% lean
- ¼ cup water
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Sea salt and black pepper to taste
Avocado Salsa
- 1 medium avocado diced
- 1 small tomato seeded and diced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro chopped
- Sea salt and black pepper to taste
Optional for Serving
- ½ cup sour cream
Instructions
Make the Cheese Taco Cups
- Preheat the oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Set aside ½ cup of the shredded Colby Jack cheese for serving.
- Divide the remaining 1½ cups of cheese into 6 equal piles on the prepared baking sheet, using approximately ¼ cup for each one.
- Spread each pile into a thin, even circle, leaving enough space between them so the cheese does not melt together.
- Bake for 5 to 6 minutes, or until the cheese is completely melted and beginning to brown around the edges.
- Remove from the oven and allow the cheese rounds to cool for 2 to 3 minutes. They should be cool enough to handle but still flexible.
- Carefully lift each cheese round from the baking sheet and gently press it into a 3-inch ramekin or muffin cup to create a bowl shape.
- Let the cheese cups cool for several minutes until firm enough to hold their shape. Carefully remove them from the molds. If using ramekins, you can leave the cheese cups inside for additional support while serving.
Cook the Taco Beef
- While the cheese cups are cooling, place the ground beef in a large skillet over medium heat.
- Cook for 6 to 8 minutes, breaking the meat into crumbles as it cooks, until browned and completely cooked through.
- Carefully drain the excess grease from the skillet.
- Return the skillet to the heat. Add the water, chili powder, cumin, garlic powder, onion powder, and smoked paprika.
- Season with salt and black pepper to taste. Stir until the beef is evenly coated with the seasonings.
- Simmer for 2 to 3 minutes, or until most of the liquid has been absorbed and the seasoned beef is hot.
Make the Avocado Salsa
- Add the diced avocado, tomato, lime juice, and cilantro to a medium bowl.
- Season lightly with salt and black pepper.
- Gently toss until combined, taking care not to mash the avocado.
Assemble the Taco Bowls
- Divide the seasoned ground beef among the 6 cheese cups.
- Spoon the avocado salsa over the beef.
- Sprinkle with the reserved ½ cup of shredded Colby Jack cheese.
- Add a dollop of sour cream, if desired, and serve immediately.
Notes
- Shape the cheese while it is warm. If you allow the rounds to cool completely before placing them in the molds, they may crack instead of bending into cups.
- Keep an eye on the cheese while it bakes. You want it melted with lightly browned edges, not deeply browned or burnt.
- Seeding the tomato helps prevent excess liquid from making the avocado salsa watery.
- Prepare the avocado salsa shortly before serving for the best color and texture.
- The cheese cups are delicate when warm but become firmer as they cool.
- If you prefer extra support while eating, serve the cheese cups directly in small ramekins.
- Assemble the taco bowls immediately before serving so the cheese cups stay crisp.
- Leftover seasoned beef can be refrigerated in an airtight container for up to 3 to 4 days. Store the beef, salsa, and cheese cups separately for the best texture.