Parmesan Beef Taco Cups

Servings: 2
Calories: 539.5kcal/2257.4kJ (per serving)
Fat: 34.7g (per serving)
Carbs: 9.6g (per serving)
Protein: 45.8g (per serving)

This simple yet tasty take on beef tacos replaces high carb tacos with crispy parmesan cups.

The recipe makes 4 cups – 2 cups per person makes a great dinner accompanied by a simple salad or 1 cup on its own as a snack.

This is a great recipe for the whole family to enjoy!

Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper. Heat the olive oil in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion to soften for 1-2 minutes. Add the beef, paprika, cumin, coriander and chilli flakes and stir well to combine. Cook until the beef has browned all over.
Once browned, add 1/3 cup of hot water to the pan and simmer until all liquid has reduced – about 15 minutes, and the beef is cooked through.
Whilst the beef is cooking, you can prepare the ‘tacos’. Dividing the parmesan evenly, spoon four piles of the cheese onto the lined baking tray – leaving a 2 inch gap between each. If you have a round cookie cutter you can use this to help create the shape. Press each pile of parmesan down gently to flatten into a circle.
Transfer to the oven and bake for 6-8 minutes until slightly golden and bubbling. Remove the tray from the oven and set aside to cool for 30 seconds-1 minute. Carefully lift each crisp off the oven tray, then, taking a muffin tray, gently press each parmesan crisp into a muffin cup to form the taco shape.
Once the beef has cooked, allow it to cool just a fraction before dividing evenly between the parmesan cups.
Finely slice the scallion. Scatter the cheese, lettuce and scallions over the cups to serve. Optionally, serve with a wedge of lime.