Low Carb Parmesan Beef Taco Cups Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
2.5/5
(6 reviews)
Low Carb Parmesan Beef Taco Cups
Zylo Recipes

Description

These parmesan-crusted tacos redefine taco night, swapping out conventional tortillas for delicate, savory parmesan cups. Imagine biting into a crispy, golden shell, its nutty cheese flavor complementing the rich, seasoned beef nestled inside. The parmesan cups offer a delightful textural contrast to the tender filling, creating a satisfying crunch with every bite.

The seasoned beef is prepared with a blend of classic taco spices, offering a warm and familiar flavor profile. The meat is browned to perfection, ensuring a depth of savory notes that meld beautifully with the sharpness of the parmesan. You can customize the spice level to your liking, adding a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.

Once the parmesan cups are baked to a golden crisp and the beef is cooked through, it's time to assemble these delectable creations. Spoon the seasoned beef into the parmesan shells, being careful not to overfill them. The heat from the beef will soften the parmesan slightly, enhancing the overall texture of the taco.

Toppings are key to elevating these parmesan tacos to the next level. A dollop of cool sour cream or Greek yogurt provides a refreshing counterpoint to the savory beef and cheese. Freshly chopped cilantro adds a bright, herbaceous note, while diced tomatoes contribute a juicy burst of acidity.

You can also add shredded lettuce for extra crunch and freshness, or a drizzle of avocado crema for a touch of richness. These parmesan tacos are not only a delicious and satisfying meal, but they're also incredibly versatile. Serve them as a light dinner accompanied by a simple green salad, or enjoy them as a flavorful and protein-packed snack.

The crispy parmesan cups and the savory beef filling are sure to be a hit with the whole family. These reimagined tacos are a fun and creative way to enjoy a classic dish, with a delightful twist that will tantalize your taste buds.

Preparation Time

Prep Time
14 min
Cook Time
20 min
Total Time
34 min

Nutrition Information

Per 1 servings (2 taco's) serving
C
Calories
300 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
25 g

C
Fats
20 g
Saturated Fats 10 g
Unsaturated Fats 8 g

Cholestrol 75 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Ground Beef
    Ground Beef
    ½ pound
    2.
    Parmesan Cheese, Dry (grated)
    Parmesan Cheese, Dry (grated)
    1 cup, grated
    3.
    Shredded Cheddar
    Shredded Cheddar
    1 tablespoon, grated
    4.
    Shredded Lettuce
    Shredded Lettuce
    1 tablespoon, shredded
    5.
    Scallions
    Scallions
    1 large
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    8.
    Garlic
    Garlic
    1 clove
    9.
    Red Onion
    Red Onion
    1 tablespoon, chopped
    10.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    ½ tsp
    11.
    Coriander Leaf, Dried
    Coriander Leaf, Dried
    ½ teaspoon
    12.
    Red Chili Flakes by Sweet Tomatoes
    Red Chili Flakes by Sweet Tomatoes
    ⅛ tsp

Instructions

    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.
    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.
    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.
    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.
    5.
    Once the beef has cooked, allow it to cool just a fraction before dividing evenly between the parmesan cups.
    6.
    Finely slice the scallion. Scatter the cheese, lettuce and scallions over the cups to serve. Optionally, serve with a wedge of lime.