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Keto Taco Bowls And Avocado Salsa

A low-carb treat from a Mexican favorite, these Keto tacos bowls are very easy to prepare and quite delicious. Keto tacos are the same as the regular tacos - except that they have a nice, tasteful Keto tacos shell made from the best cheese

Course Main Course
Cuisine Mexican
Keyword keto recipe, mexican food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 persons
Calories 467 kcal


  • 1 pound ground beef 80% lean
  • 2 cups Colby Jack cheese divided, finely shredded
  • 1/2 cup Water
  • 1 tsp Paprika smoked
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 Tbsp Cumin ground
  • 1 Tbsp Chili powder
  • Black pepper to taste
  • Sea salt to taste

Avocado Salsa

  • 1 Avocado medium diced
  • 1 Tomato small diced and seeded
  • 1 Tbsp Cilantro chopped fresh
  • 2 Tbsp Lime juice fresh
  • Black pepper to taste
  • Sea salt to taste
  • 1/2 cup Sour cream optional to serve


  1. Preheat your oven to 200 degrees F and use a Silpat baking mat or parchment paper to line a big baking sheet. Set aside
  2. Divide up into 6 piles 1 1/2 cups of Colby Jack shredded cheese (each pile approximately 1/4 cup( onto your prepared baking sheet. Then spread each of the piles into a circular thin layer. Put baking sheets into your pre-heated oven for around 5-6 minutes until the cheese is slightly brown around the edges and melted
  3. Take out of the oven and allow it to cool for 2 to 3 minutes, then take out the cheese and press it into a muffin tin or 3-inch ramekins to form cups. Allow it to cool for a few minutes before you remove the cheese cups gently from their form
  4. In the meantime, place the ground beef into a large skillet and cook over medium heat until the beef is cooked through and browned, for approximately 6 to 8 minutes. Drain the excess grease from the skill carefully and then return it to the stove
  5. Add water and then season with smoked paprika, onion powder, garlic powder, ground cumin, and chili powder. Season to taste with black pepper and salt, and stir. Simmer until warmed through for around 2-3 minutes
  6. As the beef cooks, combine tomato, avocado, fresh cilantro, and lime juice into a medium bowl. Season to taste with black pepper and salt, and stir gently to combine the ingredients
  7. To serve, fill up the taco cheese cup with the remaining shredded cheese, avocado salsa, and beef. Optional: top with sour cream, and enjoy!

Recipe Notes

If you are using ramekins, you can let the taco cups stay inside of the container when serving for extra support

You may want to consider grass-fed meat if possible since it has higher amounts of omega-3 fats, conjugated linoleic acids, and antioxidants than grain-fed meat

This nutritional information is solely for instructional purposes and should not be considered as medical advice