Preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; spray with nonstick spray and set aside.
These mini keto-friendly vegetarian taco bowls are packed with cheesy goodness! We swapped out the tortillas for sharp Cheddar cheese cups for added protein and fat.
Servings and Ingredients
|1 (8-oz.) pkg. shredded sharp Cheddar cheese|
|2 tbsp. Hy-Vee original taco seasoning mix|
|1 tbsp. water|
|1 tbsp. Gustare Vita olive oil|
|1 (8-oz.) pkg. plant-based patties, (2-pack)|
|¼ c. mild classic guacamole|
|¼ c. Hy-Vee fresh pico de gallo|
|¼ c. Hy-Vee sour cream|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- 2 large rimmed baking pans
- Parchment paper
- Hy-Vee nonstick cooking spray
- Standard-size muffin pan
- Small bowl
- Medium nonstick skillet
- Meat thermometer
Divide cheese into 12 (2-inch diameter) mounds in prepared baking pans, using 2 tablespoons cheese for each. Bake 6 to 8 minutes or until edges are golden brown. Let cool 5 minutes.
Press warm cheese circles into 12 (2-1/2-inch each) muffin cups to form 12 cheese cups; set aside to cool.
Meanwhile, stir together taco seasoning mix and water in small cup. Heat oil in medium nonstick skillet over medium heat. Add plant-based patties. Cook and crumble 2 minutes. Stir in taco seasoning mixture. Cook an additional 5 to 6 minutes or until temperature reaches 165 degrees, stirring frequently.
To serve, spoon taco-seasoned crumbles into cheese cups. Top with guacamole, pico de gallo, sour cream, and cilantro, if desired.
Hy-Vee Test Kitchen