low carb : cheese shell taco cups

February 14, 2020

Makes: 8 servings


  • 8 slices of colby jack cheese, or preferred cheese

  • 1 small onion

  • 2 garlic cloves, crushed

  • 2 small tomatoes, diced

  • 4 sirloin steaks (cubed)

  • 2 tbsp olive oil, divided

  • 1 bay leaf

  • 1/4 tsp smoked paprika

  • 1/4 tsp cumin

  • 1 tsp worcestershire sauce

  • 2 tbsp tomato puree

  • 1/4 tsp garlic

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/2 c mushrooms, sliced

  • leaves of one stalk of kale, finely chopped

  • 8 tsp sour cream, divided



  1. Place cubed steak in a bowl with 1 tbsp olive oil and spices.  Mix well, let marinate.

  2. Preheat oven to 375.

  3. Place slices of cheese on parchment lined baking sheet with few inches in between slices.

  4. Bake for about 5 minutes or until bubbly and just starting to brown at edges.

  5. Remove baking sheet and let cool a couple minutes.

  6. Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes.

  7. While cooling, brown onion and garlic for 2-3 minutes.

  8. Add tomatoes, let them sweat and cook down.

  9. Add mushrooms and kale to to pan with onions, garlic, and tomatoes and sautee until soft.  Remove from pan.

  10. Add 1 tbsp olive oil to pan, and marinated steak.  

  11. Once steak is almost finished, add veggies back to pan.

  12. Spoon mixture into cheese cups.

  13. Finish with 1 tsp sour cream.

Serving size: 1 filled cup

Net carbs: 2g

Fat: 12g

Protein: 11g


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