We are fully committed to keeping our resolution to make better choices in the new year. So far, it’s working! I have lost nearly 30 pounds since January. I try to make swaps where I can, and lose the unnecessary bread whenever I can. With these Easy Cheesy Taco Cups, you’ll never miss the taco shell.
1 pound lean ground beef or turkey
1 packet low sodium taco seasoning (or make your own if you like)
1 1/2-2 cups shredded cheddar cheese (I bought the block and grated it. Seems to work better than the pre-grated stuff)
Assorted toppings: chopped tomatoes, shredded lettuce, salsa, jalapeños, sour cream
Preheat oven to 375. Place piles of cheese (about 1/4-1/3 cup each) onto a parchment or Silpat- lined baking sheet. Bake for 6-7 minutes. Remove and let cool for about 5 minutes, or until they can be easily handled and removed without tearing from the baking tray. Spray the bottoms of a muffin tin with non-stick spray. Carefully remove the cheese rounds from the tray and mold them around each muffin cup. Allow to set up for a few more minutes. Meanwhile, brown the meat until cooked through and add taco seasoning and water. Simmer for a few minutes. Remove cooled taco cups from muffin tin and place on serving tray. Fill each with taco filling and top with assorted toppings as desired.