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These nacho cups are a great bite-size party-appetizer that’s both easy to make and keto friendly. Serve these mini nacho cups as a keto-friendly appetizer or the crunchy, satisfying highlight of your next taco night spread. Add all your tex-mex favorites on the side so everything can add a bit of this and that to their plates.
How to Make Individual Nacho Cups
Step 1: Preheat the oven to 375°F, then prepare a sheet pan with parchment paper. Have a muffin pan handy for molding the warm cheese into the muffin cups. This won’t need nonstick spray.
Step 2: Place 8 slices of cheddar cheese on the sheet pan, but not touching each other. (They will melt and spread slightly. Each will become its own mini nacho cup.)
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Step 3: Bake for about 5 minutes, until the cheese is bubbling and edges turn golden.
Step 4: Let the cheese slices cool for 2 to 3 minutes, then lift each baked cheese slice with a fork or spatula. Gently press into a muffin tin to form cups (see photo below). Let them cool on the counter for 10 to 15 minutes until room temp and crisp.
Step 5: While those set, heat a skillet on medium. Add ½ lb ground beef and cook until browned, breaking it up with a spoon. Drain grease into a heat-safe container to save or dispose.
Step 6: Stir in 1½ T taco seasoning (or one packet) and a splash of water, and cook until combined. Set the pan of beef mixture aside to cool slightly.
Step 7: Remove the cooled cheese cups from the muffin pan and place on two or three plates or a platter. Fill each with a spoonful of warm beef and chopped lettuce.
Step 8: Add the diced tomato, a small spoonful of sour cream, and the green onion. This is the step where you can add any other toppings, too, like chopped black olives, chopped cilantro, and a drop or two of hot sauce, if desired.
The bottom line
Cheddar Cheese Nacho Cups are a little tasty treat for savory beef, your fave toppings, and melted cheddar, all in one low-carb bite. The cheese bakes into a golden shell that actually holds up under the taco filling and a spoonful of cool sour cream. So crisp, no need for extra tortilla chips.
Craving more like this? Here’s the classic version with a soft tortilla instead: Quick Taco Cups use flour street tortillas. Building a whole spread? Add Sheet Pan Ground Beef Nachos and a crock of Slow Cooker Queso. Plus:
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Cheddar Cheese Nacho Cups
Equipment
- Measuring cups and spoons
- Sharp knife
- Medium skillet
- Platter for serving
Ingredients
- 8 slices deli-style cheddar cheese
- ½ lb ground beef
- 1½ T taco seasoning
- ¼ c lettuce chopped small
- 1 tomato diced small
- ⅓ c sour cream
- 1 green onion sliced
Instructions
- Preheat the oven to 375F. Prepare a baking pan with a sheet of parchment.
- Arrange the cheese slices flat and in one layer with room between them (they will melt and spread a little) and bake 5 min, until just melted around the edges.
- 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 the packet of taco seasoning (or make your own taco seasoning) and 1 T water, stirring to combine.
- Fill each cheese cup with beef, lettuce, tomato, sour cream, and green onion. Add other toppings you'd like, such as chopped black olives or a drop or two of hot sauce.
- Serve immediately.
These are super cute and pretty easy to make.
Looks amazing!
Do you have nutrition values?