Looking for a little Mexican style meal. Try theseKeto Taco Mini-Bowls with Avocado Salsa. My wife does not eat that much cheese so she will eat around the shell or I will just leave the cheese “shell” out of a couple of ramekins. I know, that seems like it would no longer be a Keto Taco Mini-Bowls with Avocado Salsa but she is not keto so she will enjoy a tortilla or two and dish the mixture directly into the tortilla, fold it and have her taco Mexican style.
As a “Bonus” those of us that are following a ketogenic diet can always use the ingredients to make ourselves lettuce roll-ups for lunch or a light dinner.
- Serves: 6
- Serving size: 1
- Calories: 411
- Fat: 27.8g
- Carbohydrates: 7.6g
- Fiber: 3.2g
- Protein: 32.8g
- 2 c. Colby Jack cheese, finely shredded, divided
- 1 lb.open range ground beef (80% lean)
- ¼ c. water
- 1 T. chili powder
- 1 T. ground cumin
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. smoked paprika
- Himalayan salt to taste
- Freshly ground black pepper to taste
- .
- Avocado Salsa:
- 1 medium avocado, diced
- 1 small tomato, seeded and diced
- 2 T. fresh lime juice
- 1 T. fresh cilantro, chopped
- ½ jalapeno pepper, seeded and finely diced
- Himalayan salt to taste
- Freshly ground black pepper to taste
- Optional, to serve:
- ½ c. sour cream
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately ¼ cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
- In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato,jalapeno pepper, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!
Chefs Tip: It is much better if you grate your cheese fresh. Often the shredded cheese you purchase in the grocery stores has fillers added to keep it from clumping.
You can use any cheese that you like. In our house we will have sharp cheddar cheese and only purchase Colby Jack cheese if we want it for the color it adds to a recipe. (actually I think it is sort of bland compared to a good sharp cheddar cheese) and my wife will end up using a fresh, raw Mexican cheese to top her Keto Taco Mini-Bowls with Avocado Salsa.
Nutritional information provided can vary according to how full you fill the ramekins and is meant as a general guideline.
I have a keto/Paleo Facebook group and you are invited to join us where we can exchange ideas and answer questions about the keto and paleo foods and recipes. Just click HERE to join our family of Whole Food Low-Carb keto/paleo Enthusiasts on Facebook..
Today’s Parting Thought: Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it’s more important to make yourself feel good. Ina Garten
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bon provecho
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