Cheddar Cheese Taco Cups – Low Carb Mini Tacos in Muffin Tins for Parties
If you are looking for a low cab twist on taco nights, then you will love these cheddar cheese taco cups. Taco night is a regular thing in my house, but sometimes I want something a little lighter. That’s how this keto friendly recipe came into the rotation.
The idea of using melted cheddar cheese as the shell seemed a little weird at first – but once they cool and crisp up, they’re honestly such a fun and flavorful base. No need for chips or tortillas.
I like how they still hit all the familiar taco flavors (spiced beef, fresh lettuce, tomato, a dollop of sour cream), but with way less mess and no carbs to worry about. Just a fun, bite sized snack or appetizer!
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These taco cups are great for when you are craving something fun but still want to feel like you made a decent choice.
How to Make Cheddar Cheese Taco Cups
Here are the ingredients you need to make these cheddar cheese taco cups, plus step by step instructions for how to make them.
Ingredients
- 8 slices deli style cheddar cheese
- ½ lb ground beef
- 1 ½ tbsp taco seasoning
- ¼ cup lettuce, chopped small
- 1 roma tomato, diced small
- ⅓ cup sour cream
- 1 green onion, sliced
Step by Step Instructions
1. Preheat your oven to 375°F. While the oven’s heating up, dice the roma tomato, slice the green onion, and chop the lettuce into small, bite-sized pieces. Set everything aside in little bowls so they’re ready for assembly.
2. Line a baking sheet with parchment paper (don’t skip this – cheese sticks!). Lay the cheddar slices out in a single layer, making sure they aren’t overlapping. Bake them for about 5 minutes, just until they’re melted and bubbly around the edges.
3. Let the melted cheese slices sit on the tray for 2-3 minutes, just enough for them to cool slightly but still be flexible. Then, carefully lift each one and press it into the wells of a muffin tin. They’ll form a little cup shape as they cool. Leave them in the tin for 10-15 minutes so they can firm up completely.
4. While the cheese cups are cooling, brown the ground beef in a skillet over medium heat. Break it up with a spatula as it cooks. Once it’s no longer pink, drain any excess grease. Stir in the taco seasoning along with a tablespoon of water – just enough to coat the meat and help the flavor stick.
5. Once the cheese cups have cooled and set, gently remove them from the muffin tin and place them on a tray. Fill each one with a spoonful of taco meat, then top with chopped lettuce, tomato, and a small dollop of sour cream.
6. Sprinkle the tops with sliced green onion for a little extra flavor and color.
7. Serve right away while the cheese is still nice and crisp.
These little taco cups are simple to prep ahead. Just bake the cheese cups, cook the meat, and keep the toppings ready to go. Whether it’s a snack board, game day, or just a weeknight dinner with a twist, they’re a solid option for when you want tacos without the tortilla.
More Snack Bites
- No Bread Cucumber Sandwiches
- Zucchini Pizza Bites
- Salmon Cucumber Bites
- Mini Cheeseburger Bites
- Mini Cheeseball Bites
- Easy Zucchini Tots
Cheddar Cheese Taco Cups
Ingredients
- 8 slices deli style cheddar cheese
- ½ lb ground beef
- 1 ½ tbsp taco seasoning
- ¼ cup lettuce, chopped small
- 1 roma tomato, diced small
- ⅓ cup sour cream
- 1 green onion, sliced
Instructions
- Preheat your oven to 375°F. While the oven’s heating up, dice the roma tomato, slice the green onion, and chop the lettuce into small, bite-sized pieces. Set everything aside in little bowls so they’re ready for assembly.
- Line a baking sheet with parchment paper (don’t skip this – cheese sticks!). Lay the cheddar slices out in a single layer, making sure they aren’t overlapping. Bake them for about 5 minutes, just until they’re melted and bubbly around the edges.
- Let the melted cheese slices sit on the tray for 2–3 minutes, just enough for them to cool slightly but still be flexible. Then, carefully lift each one and press it into the wells of a muffin tin. They’ll form a little cup shape as they cool. Leave them in the tin for 10–15 minutes so they can firm up completely.
- While the cheese cups are cooling, brown the ground beef in a skillet over medium heat. Break it up with a spatula as it cooks. Once it’s no longer pink, drain any excess grease. Stir in the taco seasoning along with a tablespoon of water – just enough to coat the meat and help the flavor stick.
- Once the cheese cups have cooled and set, gently remove them from the muffin tin and place them on a tray. Fill each one with a spoonful of taco meat, then top with chopped lettuce, tomato, and a small dollop of sour cream.
- Sprinkle the tops with sliced green onion for a little extra flavor and color.
- Serve right away while the cheese is still nice and crisp.
