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
- 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.