Low Carb Parmesan Beef Taco Cups

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  • prep time

    prep time

    14 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    34 min

Low Carb Parmesan Beef Taco Cups

6 ratings

This simple yet tasty take on beef tacos replaces high carb tacos with crispy parmesan cups.

The recipe makes 4 cups – 2 cups per person makes a great dinner accompanied by a simple salad or 1 cup on its own as a snack.

This is a great recipe for the whole family to enjoy!

  • Net Carbs

    9 g

  • Fiber

    0.6 g

  • Total Carbs

    9.6 g

  • Protein

    45.8 g

  • Fats

    34.7 g

540 cals

Low Carb Parmesan Beef Taco Cups

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Beef

    Ground Beef

    ½ pound

  • Parmesan Cheese, Dry (grated)

    Parmesan Cheese, Dry (grated)

    1 cup, grated

  • Shredded Cheddar

    Shredded Cheddar

    1 tablespoon, grated

  • Shredded Lettuce

    Shredded Lettuce

    1 tablespoon, shredded

  • Scallions

    Scallions

    1 large

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Garlic

    Garlic

    1 clove

  • Red Onion

    Red Onion

    1 tablespoon, chopped

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    ½ tsp

  • Coriander Leaf, Dried

    Coriander Leaf, Dried

    ½ teaspoon

  • Red Chili Flakes by Sweet Tomatoes

    Red Chili Flakes by Sweet Tomatoes

    ⅛ tsp

Recipe Steps

steps 6

34 min

  • Step 1

    Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper. Heat the olive oil in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion to soften for 1-2 minutes. Add the beef, paprika, cumin, coriander and chilli flakes and stir well to combine. Cook until the beef has browned all over.
    Step 1
  • Step 2

    Once browned, add 1/3 cup of hot water to the pan and simmer until all liquid has reduced – about 15 minutes, and the beef is cooked through.
    Step 2
  • Step 3

    Whilst the beef is cooking, you can prepare the ‘tacos’. Dividing the parmesan evenly, spoon four piles of the cheese onto the lined baking tray - leaving a 2 inch gap between each. If you have a round cookie cutter you can use this to help create the shape. Press each pile of parmesan down gently to flatten into a circle.
    Step 3
  • Step 4

    Transfer to the oven and bake for 6-8 minutes until slightly golden and bubbling. Remove the tray from the oven and set aside to cool for 30 seconds-1 minute. Carefully lift each crisp off the oven tray, then, taking a muffin tray, gently press each parmesan crisp into a muffin cup to form the taco shape.
    Step 4
  • Step 5

    Once the beef has cooked, allow it to cool just a fraction before dividing evenly between the parmesan cups.
    Step 5
  • Step 6

    Finely slice the scallion. Scatter the cheese, lettuce and scallions over the cups to serve. Optionally, serve with a wedge of lime.
    Step 6

Comments 5

  • Tomatogirl

    Tomatogirl 5 years ago

    Didn't like.

    • bettypaige

      bettypaige 5 years ago

      Your macros are way off . If this recipe makes 2 servings the Carbs are only 4.5 net grams for 2 tacos (one serving, The way you have it logged is the whole recipe is only one serving

      • terrwaybill1975

        terrwaybill1975 5 years ago

        Sorry, didn’t see it had been edited already.

      • terrwaybill1975

        terrwaybill1975 5 years ago

        BettyPaige is correct. Doesn’t look like there’s a way to edit serving size, probably has to be done by recipe writer.

      • recipewriter

        recipewriter 5 years ago

        Hi, the recipe has been logged as two servings but if you feel there is an error in the nutritional calculations this can be reported using the button above. Hope this helps!