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Low Carb Taco Bowls

Low Carb Taco Bowls with Avocado Salsa

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Servings 6

Ingredients
  

  • 2 cup Colby Jack cheese, finely shredded, divided
  • 1 lb ground beef (80% lean)
  • 1/4 cup water
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Sea salt and black pepper, to taste

Avocado Salsa:

  • 1 medium avocado, diced
  • 1 small tomato, seeded and diced
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste

Optional, to serve:

  • 1/2 cup sour cream

Tip: You will need six 3” ramekins or a muffin tin to make this recipe.

    Instructions
     

    • Preheat the 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 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the preheated 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 the skillet and return to the 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, 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!
    Keyword Low Carb Taco Bowls