Mini Cheese Tacos - a low-carb taco shell made with melted cheese and filled with ground beef, lettuce, tomato and sour cream.
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Using only 6 easy ingredients, and next to nothing prep time, you'll have this delicious carb-free Mexican fiesta on your plate in no more than 20 minutes. A little bit of cheese gets cooked to a crisp then carefully scooped up and draped over the side of a baking dish to make a crunchy hard taco shell! Fill that with some yummy ground beef and top it up with some lettuce, tomato, sour cream and a sprinkle of more cheese.
Why You'll Love This Recipe:
Low-carb taco fix: Crispy cheese shells make these tacos naturally gluten-free and keto-friendly.
Fun and flavorful: A playful twist on taco night with all the classic toppings in bite-sized form.
Crowd-pleasing: Perfect for parties, appetizers, or a fun dinner everyone can customize.
No tortillas needed: Cheese shells are simple to make and eliminate the need for store-bought wraps.
Quick and easy: Minimal prep, easy ingredients, and ready in under 30 minutes.
Ingredients to Make Mini Cheese Tacos:
- cheddar cheese. Use pre-shredded or freshly grated cheddar. For best results, choose a sharp cheddar that melts well and crisps up nicely.
- ground beef. Use 85/15 for flavor and moisture. Leaner beef will work too, but may need a little extra seasoning or oil.
- taco seasoning. Store-bought or homemade both work, adjust spice level to your preference.
- lettuce & tomato. Keep it simple with shredded lettuce and diced roma tomato, or use any taco toppings you love.
- sour cream. Adds cool creaminess to balance the savory filling and crispy shell, optional but recommended.
How to Make Mini Cheese Tacos:
- In a large frying pan, brown the ground beef over a medium high heat.
- Once browned, add the taco seasoning and water. Lower the heat and allow to simmer until the ground beef is at your desired level of sauciness.
- In another frying pan over medium high heat, take a handful of cheese and make a small thin circle. Allow to cook until slightly crispy on the bottom then carefully scoop up and drape over a baking dish until cooled.
- Once you've made 8 shells, fill with the ground beef and toppings then serve.
Recipe Notes & Tips:
- Use parchment or silicone: If you prefer, melt and crisp the cheese circles on a baking sheet in a 400°F oven for 5-7 minutes instead of the stovetop.
- Shaping tip: Drape the cheese over a wooden spoon handle balanced between two mugs for easy taco shaping.
- Keep shells crisp: Fill and serve the cheese shells right away to keep them from softening.
- Customize the toppings: Try guacamole, pickled onions, salsa, or jalapeños for extra flavor.
- Make it spicy: Add cayenne or chili powder to the beef or use pepper jack cheese for a little heat.
Serving Suggestions:
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How to Store:
Refrigerate: Store leftover beef and toppings separately in airtight containers for up to 4 days. Cheese shells are best enjoyed fresh but can be stored flat between parchment sheets in the fridge for 2-3 days.
Reheat: Reheat beef in a skillet or microwave until warmed through. If storing cheese shells, re-crisp in a hot skillet or oven for a minute or two before reshaping.
Freezing not recommended: Cheese shells lose their texture when frozen, so it's best to make those fresh when ready to eat.
FAQs:
Yes! Mozzarella, Monterey Jack, or pepper jack also work well. Just make sure the cheese melts and crisps nicely.
You can, but they're best fresh. If prepping ahead, store flat between parchment and crisp them briefly in a skillet or oven before shaping and serving.
Absolutely. Swap the beef for another ground meat and season as directed.
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Mini Cheese Tacos
Ingredients
- 1 cup cheddar cheese, shredded
- 1 pound ground beef
- 4 tablespoons taco seasoning
- ½ cup water
- ½ cup lettuce, shredded
- 1 roma tomato, diced
- ¼ cup sour cream
Instructions
- In a large frying pan, brown the ground beef over a medium high heat.
- Once browned, add the taco seasoning and water. Lower the heat and allow to simmer until the ground beef is at your desired level of sauciness.
- In another frying pan over medium high heat, take a handful of cheese and make a small thin circle. Allow to cook until slightly crispy on the bottom then carefully scoop up and drape over a baking dish until cooled.
- Once you've made 8 shells, fill with the ground beef and toppings then serve.
Nutrition
Notes
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- Use parchment or silicone: If you prefer, melt and crisp the cheese circles on a baking sheet in a 400°F oven for 5-7 minutes instead of the stovetop.
- Shaping tip: Drape the cheese over a wooden spoon handle balanced between two mugs for easy taco shaping.
- Keep shells crisp: Fill and serve the cheese shells right away to keep them from softening.
- Customize the toppings: Try guacamole, pickled onions, salsa, or jalapeños for extra flavor.
- Make it spicy: Add cayenne or chili powder to the beef or use pepper jack cheese for a little heat.
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Yvonne says
I enjoyed these! Thank you!
Karly Campbell says
YESSSS! A low-carb option for the taco-obsessed! AND it's done with the magic of cheese. Couldn't love this recipe any more!
Shay says
Cody and I definitely fall into the "taco obsessed" category and this is our new go-to! lol Thanks for stopping by, Karly! 🙂