I’m a tad lazy when it comes to making appetizers. Well, more than a tad. I usually throw a couple wedges of cheese on a wood block and serve with keto seed crackers. When I’m asked to bring an appetizer to a party I groan. I can’t compete with toasted brioche rounds or a smoked salmon cake.
I’m always looking for something easy to prepare that won’t be duplicated. You can bet somebody’s going to bring the crab dip, or a cheese tray, or pigs in a blanket. These tasty taco bites are a snap to prepare and add a colorful pop to any table!
Every single time I’ve served these mini tacos, people can’t stop commenting on how adorable they are. Oh, and how scrumptious!
I never dreamed anything could replace my love for flour-based taco shells, but a cheese shell is well, CHEESE!
The shells are made from one ingredient – cheddar cheese. I use sharp cheddar but you can use whatever cheddar you prefer. After baking and cooling, they’re filled the same way you’d fill a regular-size taco. Four of these mini tacos come in at only 1.5 net carbs!
Taco racks/holders are necessary (at least for me) for forming baked cheese into perfect taco shells. I bought mine on Amazon.
These adorable little appetizers are very low-carb and tasty, and they’re the cutest appetizers I’ve ever made.
If I’m serving taco bites at home, I assemble them a few minutes before the party begins. When I’m taking them elsewhere, I bring the cooled shells in a basket, and I put the toppings – meat, cheese, pico de gallo, sour cream, guacamole, chilies – in small serving bowls (with their covers) and set up a mini taco bar. It’s a bit messier this way, but everyone has fun making their own.
Delicious and Easy Two Bite Tacos
Long live the cheese crust! I never dreamed anything could replace my love for flour-based crust, but cheese wins hands down. These little fellas are very low-carb and so tasty, but they’re also the cutest appetizers I’ve ever made.
- 8 ounces (2 cups) cheddar cheese, shredded
- 1 pound ground beef
- One package taco seasoning mix
- Toppings: full-fat sour cream (Pico de Gallo, avocado guacamole)
- Preheat oven to 400 degrees F.
- Brown ground beef and follow directions on taco seasoning mix. Set aside.
- On baking sheet lined with parchment paper or silicone mat, place 1 tablespoon of cheddar cheese in piles, leaving a little space (about 2 inches) between each round to allow cheese to spread. 8 ounces of cheese makes about 32 mini shells. Bake for 5 minutes, or until edges of cheese turn brown and crispy.
Allow cheese rounds to cool for few minutes. For taco bites, drape the small cheese rounds over the narrow top of the taco holders.
For regular-size tacos, form the shells using the wider taco shell rest. I put them in the freezer for a minute or two until their shape has solidified.
When completely cool (about 5 minutes) place taco meat in center of rounds and top with your favorite garnishes.
Store leftover shells in refrigerator.
8 servings/4 mini tacos 1.5 net carbs per serving to include 1 teaspoon each taco meat, sour cream, Pico de Gallo, and avocado guacamole
Note: If you want regular size taco shells, use 1/4 cup of cheese and bake as directed.
CAN shells be made several day ahead?
Absolutely, Michelle! I put my leftover shells in the refrigerator and when I’m ready to use, I pop them in the microwave for just a few seconds to warm them up. Don’t overcook or they’ll loose their shape. : ) Thanks for visiting, Michelle.