Mini Taco Bites, Low Carb, Gluten Free, THM

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Mini Taco Bites are low carb and gluten free. They are a great appetizer or fun treat on Taco Tuesday. THM Friendly.

These Mini Taco Bites are so are some bite-sized goodness. All the flavors of a beef taco piled into a mini pastry cup. Not only are these taco bites tasty but they are mighty cute, making them an amazing party appetizer or treat on Taco Tuesday! There’s just something so fun and whimsical about mini foods.

My son loves Taco Tuesday, and I try to work them into our weekly meal plan weekly but I wanted to change our normal low carb tacos up a bit with the pastry dough I had made early. He loves those crunchy corn shells but since we try to eat a lower carb and THM lifestyle I don’t buy those shells. I pick up low carb tortillas from time to time, but since paying almost $5 for 8 tortilla is not always something I am willing to fork over!

He’s only eight, so once in a while, I do let him have some of those crunchy corn shells but it is usually when we are eating with friends out or visiting my mom, his MoMo. She may just spoil him while we are there, okay she does. He comes home just a little more rotten each time, lol.  But it is We’re from the south you guys, feeding you your favorite foods is just what MoMo or grandmothers do.

Mini Taco Bites are low carb, gluten free and THM Friendly.

Making the Taco Bites

Since we weren’t doing shells I thought of the extra pastry dough I had in the fridge and decided to make these Mini Taco Bites to hopefully distract from the fact that there would be not soft or crunchy shells this time. So to make the mini cups, I just pulled off little pinches of the pastry dough, about the size of a small cookie scoop. Then I rolled it into a ball before dropped each one into my favorite mini muffin tin that I had sprayed with coconut oil spray.

Next, I used my little wooden tart press, also sprayed to prevent sticking, to press down on the center of the balls in each muffin cup. Pressing down evening until the dough formed a little cup in the tin. You will need to spray your tart press for each ball. If not, you could have a mess on your hands and who wants another mess to clean up? Not you or I, that’s for sure.

Once you’re done filling your muffin tin with your mini cups bake them at 350 degrees for about 12-15. The shells will be golden brown and will come out of your tin easily. As your cups cool you can prepare your taco fixings. I usually do the basics like ground beef, salsa, sour cream, cheese and lettuce, and tomato.

I start by browning one pound of ground beef or venison and add my taco seasoning mix.Then I mix in some salsa and cheese with the meat before using it to fill each little cup. My dough and filling are enough to make about 18-24 mini Taco Bites but this may vary a little depending on how large you make your cups as you are pressing them into the pan.

Then I mix in some salsa and cheese with the meat before using it to fill each little cup. My dough and filling are enough to make about 18-24 mini Taco Bites but this may vary a little depending on how large you make your cups as you are pressing them into the pan. You may have some filling left over but you can freeze it or eat it as a taco salad for lunch the next day.

Each mini bite gets topped with a garnish of sour cream, a juicy piece of tomato, and a little sprinkle of cheese. If you wanted to skip the step of making the mini cups you could just make a large pie crust in a pie pan and fill it to serve family style. I like to serve these with a Spanish style cauliflower rice or a garden salad.

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Mini Taco Bits, Low Carb, Gluten Free, THM
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Ingredients

    For the Crust
  • You will need one batch of this Low Carb Pie Crust
  • For the Taco Filling
  • 1 lbs ground beef or venison
  • 2 Tbsp of your favorite Taco Seasoning (I make my own)
  • 1/2 cup salsa
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 cup of Daisy Sour Cream for topping
  • 1/2 small tomato, chopped for garnish

Instructions

  1. Follow directions and make one batch of my low carb pie crust from my quiche recipe to make your pastry dough and refrigerate for 30 minutes.
  2. Pinch off some of the dough and form balls the size of a quarter between your palms. Place each ball of pastry dough in a greased mini muffin tin.
  3. Use a pastry or tart press to gently press down in the center of each dough ball. This pressing action will press the dough into the shape of the muffin cups. You want to press enough so the cups fill the up as much as possible but not to thin on the bottom. Continue the process until all pastry cups are made. Bake in a preheated oven for 12-15 minutes at 350.
  4. Let mini cups cool while you prepare your fillings.
  5. Add your ground beef and taco seasoning to a pan and cook through. Drain any grease from the cooked meat and return to the pan.
  6. To the browned meat add in your salsa and shredded cheese and mix until combined.
  7. Once mixed you can fill each mini pastry cup as full as possible and top with a dab of sour cream, a garnish of tomato, and an extra sprinkle of cheese if desired. Serve warm.
  8. Both the pastry and the filling can be made ahead of time. Simply heat the components up and build your bites before serving. I recommend reheating the mini cups in the oven at 350 for 5-8 minutes if made ahead. This will keep them from being soggy.
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