Beef & Cheese Taco Cups
Looking for a quick & tasty lunch on the go? Make up a batch of my Beef & Cheese Taco Cups! They are grain & gluten free and taste AMAZING — hot or cold! These are especially awesome for the kiddos & are great to send with them to school in their lunch. Seriously, who doesn’t LOVE tacos?? You make a simple dough and press it into a muffin pan, fill with cooked taco meat & top with lots of cheddar cheese – bake & enjoy! These taste like little portable, grain & gluten free tacos!
For the Crust:
- 2 cups Blanched Almond Flour
- 2 cups Tapioca Starch
- 2 tablespoons Ghee or coconut oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon White Pepper
- 1 large eggs
- Water, filtered
For the Filling:
- 1 pound Ground Beef
- - Taco Seasoning
- 2 cups Cheddar Cheese preferably organic & raw
- Preheat oven to 350 degrees F
- In the bowl of your food processor combine all the dry ingredients for the crust and pulse a few times to combine well.
- Add in fat and pulse a few times..
- Add in egg and pulse a few times..
- Add water as needed to make a dough that resembles a pie crust dough - it should be dry but stay together - add water in very small increments if needed
- Allow dough to chill for at least 30 minutes to overnight tightly wrapped in plastic.
- While your dough is chilling, cook your beef and season with taco seasoning according to package taco seasoning direction - set aside
- Remove your dough from the fridge and divide into 12 equal portions
- Press each portion into an individual cup of a muffin pan - spreading with your fingers up the sides
- Fill each dough cup with 1/12th of the taco meat and 1/12th of the cheese
- Bake for 25-30 minutes at 350 degrees F
- Remove from pan & cool
I love this recipe, I am wondering if it will freeze well? I made a whole bunch of them lol… we can eat them for sure but thinking of saving some for later..
They should freeze great! Let me know how it works out for you!
Hayley-Any idea what would happen if I replaced arrowroot for the tapioca? I have a bad reaction to tapioca. I just don’t know enough to know what tapioca brings to the table in a recipe over Arrowroot and vice versa. I am hoping you have had enough experiences to be able to tell me something other than for me to go ahead and try and see what happens. I know all of you bloggers do a lot of trial and error with recipe testing (THANK YOU!!!) but for us regular Joe’s organic/gluten free ingredients are just too expensive to do that.
Love your newsletters in my inbox, all of your delicious recipes and especially your philosophy! Happy new year ?
Hey Holly – Generally speaking tapioca-arrowroot-potato starch-corn starch can all be used in most cases interchangeably. There are some slight differences, I try to use tapioca/potato starch instead of arrowroot since arrowroot is the most expensive option.
Unfortunately I can’t say for 100% sure that it will work exactly the same but I am 95% it will work pretty good 🙂 Happy new year to you too!
Going to try replacing egg with flax. Unless there’s a braver soul out there to do it first… lol. Or someone with a better suggestion. Thanks for the recipe. Looks awesome
Great recipe…what’s the nutritional info? That’s key for every recipe. Please update if you can. There are wordpress plugins specifically for recipes.
Jay – Thanks for the suggestion but we “real foodies” don’t count calories or macronutrients.
is this an early April fools joke? seriously?? that makes no sense. if you believe in health, by definition you want to know exactly what you’re putting in your body, no?
and that’s why this recipe is so fab!! Making foods from scratch is the best way to be in control of what you eat!!!