We’re celebrating Taco Tuesday with these delicious Keto-Friendly Taco Bowls with Avocado Salsa! Even if you’re not following the Keto Diet, these are absolutely tasty and will have the family asking for a repeat next Taco Tuesday.
This recipe uses ground beef; but we enjoy using ground turkey to avoid causing a gout flare-up for my husband. Red meat is a rarity in our house! Regardless of your preference, you’ll love the texture and flavors – including the blend of cumin and smoked paprika with garlic & onion powder. You can even add a little cayenne for more of a flavor punch.
Keto Taco Bowls with Avocado Salsa Recipe
Keto Taco Bowls with Avocado Salsa
A flavorful addition to Taco Tuesday!
- 2 cups Colby Jack cheese (finely shredded, divided)
- 1 lb ground beef
- ¼ cup water
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt (to taste)
- pepper (to taste)
Avocado Salsa
- 1 avocado (medium, diced)
- 1 tomato (small, seeded, diced)
- 2 tbsp lime juice (fresh)
- 1 tbsp cilantro (fresh, chopped)
- salt (to taste)
- pepper (to taste)
Optional
- ½ cup sour cream
Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a baking mat. Set aside.
Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a spoonful of sour cream, if using, and enjoy!
If using ramekins, the taco cups can remain in the container for extra support when serving.
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