Crisp and crunchy outside, filled with perfectly spiced beef, juicy tomatoes, and creamy avocados, every bite will be more flavorful than the last. These low-carb taco cups are a fun and easy twist for your next taco night! Recipe + photo by @cleaneaterr

What You’ll Need:

-1 bag of Keto and Co Flatbread and Pizza Mix

-1/2 stick unsalted butter, softened

-2 eggs

-1 Tbsp extra-virgin olive oil

-1 small onion, chopped

-3 garlic cloves, minced

-1 lb ground beef

-1 tsp chili powder

-1/2 tsp ground cumin

-1/2 tsp paprika

-Kosher salt to taste

-Freshly ground black pepper to taste

-Sour cream, for serving

-Diced avocado, for serving

-Freshly chopped cilantro, for serving

-Chopped tomatoes, for serving

Cooking Instructions:

Preheat the oven to 350F.
Combine Keto and Co Flatbread Mix, 1 cup lukewarm water, butter and eggs in a medium mixing bowl and stir until smooth dough forms. Let the dough sit for a few moments.
Roll dough between 2 sheets of parchment paper to ¼” - ⅓” thick.
Line 6 slots in your muffin tin with parchment paper. Separate your dough into 6 balls.
Using your dough, spread evenly throughout the muffin mold until it takes on a cup-like shell.
Bake for 15 minutes and set aside to let cool.
Meanwhile, in a large skillet over medium heat, heat the oil. Add your onion and cook, stirring occasionally until softened and translucent, about 5 minutes.
Stir in the garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, then drain the fat.
Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper.
Transfer flatbread cups to a serving platter. Fill each cup with cooked ground beef and top with sour cream, avocado, tomatoes and cilantro!