Mini Taco Bites

Keto Taco Bites piled up in a black cast iron dish, with two sitting in front.

Taco bites are a fun keto appetizer that everyone loves. They're easy to make, full of flavor, and infinitely poppable! Add your favorite taco toppings for a tasty high protein snack.

Course Appetizer

Cuisine Mexican

Keyword taco bites

Prep Time 10

Cook Time 25

Total Time 35

Servings mini muffins

Calories 234kcal

Ingredients

1 lb ground beef
3 tbsp taco seasoning
6 large eggs
4 ounces shredded cheddar or Mexican cheese
Salsa, guacamole, and sour cream

Instructions

In a large skillet over medium heat, sauté the beef until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.
Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer - if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.
In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine.
Fill the muffin cups and sprinkle with the remaining shredded cheese. Bake 15 to 20 minutes, until puffed and firm to the touch.
Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release.
Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.

Notes

Storage Information: Store the bites in a covered container in the fridge for up to 5 days. They can also be frozen for several months.

To freeze: Arrange the bites in a single layer on a parchment lined baking sheet, not touching. Freeze until firm and then transfer to an airtight container. This will keep the bites from sticking together once they are frozen.

Nutrition