Keto Mini Cheese Shell Tacos

Important Considerations

• Cheese Selection: Use cheeses that melt well and hold their shape when baked, such as cheddar, mozzarella, or Monterey Jack.
• Taco Filling: Choose low-carb ingredients for the taco filling to keep the entire dish keto-friendly. Ground beef, chicken, or turkey work well.
• Mini Size: Make sure to form the cheese shells into mini sizes for easy handling and to ensure they are crispy.

Tips and Tricks

1. Shredded Cheese: Use pre-shredded cheese for convenience, or shred your own for a better melt. Avoid using finely grated cheese as it may burn easily.
2. Cheese Shell Formation: Use a small round cookie cutter or a cup to shape the cheese into mini shells. If you prefer, you can shape them into regular taco sizes.
3. Cooling Time: Allow the cheese shells to cool slightly before filling them to help them hold their shape and become crispier.
4. Storage: Store cheese shells separately from the fillings to prevent them from becoming soggy.

Ingredients

• For the Cheese Shells:
  • 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1/4 teaspoon ground cumin (optional, for added flavor)
• For the Taco Filling:
  • 1 lb (450g) ground beef, chicken, or turkey
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (make sure it’s low-carb or homemade)
  • 1/2 cup water
  • Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, sour cream, shredded cheese, sliced jalapeños