This is one of our most popular recipes by far, next to Creamy Bears and Cheese Buns/Cheesy Bread. However the original picture doesn’t include our homemade nacho cheese sauce! We didn’t try that combo until a little later, and since we’ve declared it pretty much a necessity for micro tacos – I of course had to do an updated post to capture them in all their glory.
Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $6.69 and make 24 micro tacos.
Per taco (including guacamole, sour cream and nacho cheese):
Fat – 6.5g
Total carbs – 0.8g
Net carbs – 0.5g
Protein – 6g
2 cups Shredded Mexican blend cheese
1 lb ground beef
Chopped onion and season (optional, to taste – I used garlic powder, onion powder, Lawrys seasoning salt and red pepper flakes)
4 slices American Cheese
1½ tbsp salsa
1 tbsp bacon grease (or butter)
Preheat oven to 350°F.
Fill Whoopie Pie Pan cavities with shredded cheese until you can’t see the bottom.
Meanwhile brown ground beef, add onions and seasoning.
Once preheated, bake for 4 minutes (the cheese will still be soft and bubbly, but will harden enough to fold them, as they sit).
Add one spoonful of meat onto half of each melted cheese.
Using something that will not damage the pan such as a small spatula gently fold the non-covered side over the hamburger side. Place tray back in the oven for another 15 minutes to re-melt and solidify their shape.
Remove from oven and place on paper towel to soak up extra grease.
For the nacho cheese, tear up 4 slices of American Cheese, add 1½ tbsp of the lowest carb salsa you can find, and 1 tbsp bacon grease (or butter).
Microwave until melted, stir. Open and fill the tacos.