Keto Vegetarian Taco Bowls



  • 1 (8-oz.) pkg. plant-based patties, (2-pack)
  • 1 (8-oz.) pkg. shredded sharp Cheddar cheese
  • 2 tbsp. original taco seasoning mix
  • 1 tbsp. water
  • 1 tbsp. olive oil
  • ¼ c. mild classic guacamole
  • ¼ c. Hy-Vee fresh pico de gallo
  • ¼ c. sour cream
  • Fresh cilantro, chopped, for garnish
 

Preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; spray with nonstick spray and set aside.

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.

 

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