These low carb taco cups are so easy to make that you can eat them for lunch, as a snack or serve as a low carb appetizer. Each taco cup only has 1.8g net carbs!
Preheat oven to 350 degrees F.
In a large saute pan, brown the ground meat and mix in the taco seasonings according to the instructions on the package.
While the meat is cooking, lay a silicone mat or a piece of parchment paper on a cookie sheet. You may need to do two batches or use two cookie sheets.
Add heaping tablespoons of cheese on the cookie sheets leaving room for them to spread. Bake for 5-10 minutes until melted and starting to crisp around the sides.
Take out a let cool for a few minutes, then lift them off and place in a mini muffin tin to form a cup. Leave them in the muffin tin while you fill them up.
Add the taco beef on the bottom then top with whatever you wish. I used fresh tomatoes, avocado and sour cream. You can also try jalapeños, cilantro, peppers, lettuce or more cheese.
Eat immediately.