Keto Recipes

Keto Taco Bowls Recipe with Avocado Salsa

Keto Taco Bowls with Avocado Salsa

These keto taco bowls are a keto-friendly healthy version of traditional tacos, made with taco cheese cups, ground beef, cheese and perfectly seasoned with ground cumin, smoked paprika, garlic, and onion powder, avocado salsa adds an extra flavor to taco blows and ready in 30 minutes.

Ingredients for this Recipe :

  • 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
  • to serve(optional): 1/2 cup sour cream
For 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

How to Make Keto Taco Bowls :

Step One:

Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

Step Two:

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.

Step Three:

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.

Step Four:

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.

Step Five:

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.

Step Six:

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.

Step Seven:

To serve the keto taco bowls, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!

Keto Taco Bowl Recipe

Other Recommending Keto Recipes –

Keto breakfast casserole recipe – Keto Breakfast Casserole with Bacon Cheddar

Keto dinner recipe with pork – Keto Cashew and Pork Stir Fry

Keto avocado recipe – Keto loaded Avocado Recipe with Baked Eggs, Bacon & Cheese

Keto Taco Bowls with Avocado Salsa

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Lunch, Dinner Mexican
Serves: 6
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

These healthy keto taco bowls made with taco cheese cups, ground beef, cheese, and avocado salsa. This delicious taco bowls ready in 30 minutes.

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

Instructions

1

Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

2

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.

3

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.)

4

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.

5

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.

6

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.

7

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!

Nutrition

  • 402 Calories
  • 7.85g Carbohydrates
  • 27.59g Fat
  • 31.25g Protein

Notes

We calculate nutrition information using a third-party calculator. All nutrition information is only estimated information and is not guaranteed to be accurate. Please use your preferred nutrition calculator to check the nutrition information.

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