Low Carb Parmesan Beef Taco Cups
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
How to Make It
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 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 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 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 5
Once the beef has cooked, allow it to cool just a fraction before dividing evenly between the parmesan cups.
Step 6
Finely slice the scallion. Scatter the cheese, lettuce and scallions over the cups to serve. Optionally, serve with a wedge of lime.
Ingredients
- Ground Beef – ½ pound
- Parmesan Cheese, Dry (grated) – 1 cup, grated
- Shredded Cheddar – 1 tablespoon, grated
- Shredded Lettuce – 1 tablespoon, shredded
- Scallions – 1 large
- Olive Oil – 1 tablespoon
- Cumin, Ground – 1 teaspoon
- Garlic – 1 clove
- Red Onion – 1 tablespoon, chopped
- Gourmet Collection Smoked Paprika by Mccormick – ½ tsp
- Coriander Leaf, Dried – ½ teaspoon
- Red Chili Flakes by Sweet Tomatoes – ⅛ tsp