We are fully committed to keeping our resolution to make better choices in the new year.  So far, it’s working!  I have lost nearly 30 pounds since January.  I try to make swaps where I can, and lose the unnecessary bread whenever I can.  With these Easy Cheesy Taco Cups, you’ll never miss the taco shell.


1 pound lean ground beef or turkey

1 packet low sodium taco seasoning (or make your own if you like)

1 1/2-2 cups shredded cheddar cheese (I bought the block and grated it.  Seems to work better than the pre-grated stuff)

Assorted toppings: chopped tomatoes, shredded lettuce, salsa, jalapeños, sour cream


Preheat oven to 375.  Place piles of cheese (about 1/4-1/3 cup each) onto a parchment or Silpat- lined baking sheet.  Bake for 6-7 minutes.  Remove and let cool for about 5 minutes, or until they can be easily handled and removed without tearing from the baking tray.  Spray the bottoms of a muffin tin with non-stick spray.  Carefully remove the cheese rounds from the tray and mold them around each muffin cup.  Allow to set up for a few more minutes.  Meanwhile, brown the meat until cooked through and add taco seasoning and water.  Simmer for a few minutes.  Remove cooled taco cups from muffin tin and place on serving tray.  Fill each with taco filling and top with assorted toppings as desired.