Low Carb Taco Bites

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Paprika

  Spices

  1 tbsp or 7g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tortilla chips

  Snacks, unsalted, white corn

  3 cup or 78g

• Egg white

  Raw, fresh eggs

  1 cup or 243g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Cheddar cheese

  1 cup, shredded or 113g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Preheat the oven to 400°F and spray a muffin tin or silicone mold with nonstick spray.
2. Cook the ground beef over medium-high heat until fully browned, crumbling it with a spatula. Add the paprika, chili powder, cumin, garlic powder, onion powder, and pepper towards the end of cooking and stir well. Remove from heat and let cool.
3. Crush the tortilla chips into crumbs using a food processor or by placing them in a plastic bag and crushing them.
4. In a large bowl, mix the egg whites, yogurt, half of the salsa, and cheddar cheese. Fold in the cooked beef and tortilla chip crumbs.
5. Spoon the mixture into the muffin mold, about 1/4 cup each.
6. Bake for 22-24 minutes or until the taco bites are cooked through and begin to pull away from the edges of the mold.
7. Serve with remaining salsa and sour cream.