When cheddar hits the heat, it blisters and bubbles before setting into a golden, lacy crisp. That transformation is what makes these Cheddar Cheese Nacho Cups irresistible—each one is a salty, crunchy shell waiting to be filled.
The beef simmers with taco seasoning until fragrant, then gets spooned into the cheddar cups alongside lettuce, tomato, and a cool dollop of sour cream. The cheese holds its shape but softens slightly against the warm filling.
Serve these as a keto-friendly appetizer or the highlight of your next taco night spread.
Steps + Photos to make this recipe for Cheddar Cheese Nacho Cups
Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Lay out 8 slices of cheddar cheese on the baking sheet, ensuring they don’t touch.
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Step 3: Bake for about 5 minutes, until the cheese is bubbling and edges turn golden.
Step 4: Let cool for 2–3 minutes, then lift each cheese round and gently press into a muffin tin to form cups. Let them set for 10–15 minutes until crisp.
Step 5: Meanwhile, heat a skillet over medium heat. Add ½ lb ground beef and cook until browned, breaking it up with a spoon.
Step 6: Drain grease, stir in 1½ T taco seasoning and a splash of water, and cook until combined.
Step 7: Remove the cooled cheese cups from the muffin tin and place on a platter. Fill each with a spoonful of beef, chopped lettuce, diced tomato, and a small dollop of sour cream.
Step 8: Finish with sliced green onions and serve immediately.
👉 Tips for Success
- Use deli-style cheddar slices—they melt evenly and hold their shape better than pre-shredded cheese.
- Allow the cheese to cool slightly before molding; too hot and it will tear, too cold and it will stiffen.
- Drain your beef well before filling the cups to keep them crisp.
- For a spicier version, mix a little hot sauce or diced jalapeños into the beef.
- These cups are best served the same day for maximum crunch.
The bottom line
These Cheddar Cheese Nacho Cups deliver everything you crave from nachos—savory beef, crisp toppings, and melted cheddar—in one tidy, low-carb bite. The cheese crisps into a golden shell that holds its shape beautifully, while the warm taco filling and cool sour cream strike the right balance.
Whether for game day, parties, or keto-friendly snacking, these baked cheddar shells prove that flavor doesn’t need the chips.
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Cheddar Cheese Nacho Cups
Equipment
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper
- Small-medium skillet
- Muffin pan
Ingredients
- 8 slices deli-style cheddar cheese
- ½ lb ground beef
- 1½ T taco seasoning
- ¼ c lettuce chopped small
- 1 roma tomato diced small
- ⅓ c sour cream
- 1 green onion sliced
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Arrange cheese slices so they don’t touch and bake 5 min, until bubbly and golden.
- Let cool 2–3 min, then gently mold into muffin cups. Cool 10–15 min until firm.
- While cheese cools, cook ground beef in a skillet over medium heat until no longer pink. Drain.
- Add taco seasoning and 1 T water, stirring to combine.
- Fill each cheese cup with beef, lettuce, tomato, sour cream, and green onion.
- Serve immediately.
These are super cute and pretty easy to make.