7 Layer Low Carb Taco Dip

Ingredients

• 1 pound Ground Beef (90% lean, drained after browning)
• 2 tablespoons Low-Carb Taco Seasoning (store‑bought or homemade (see video))
• 2 tablespoons Water (helps seasoning coat the meat)
• 4 ounces Sour Cream (full‑fat for best flavor)
• 4 ounces Cream Cheese (softened to room temperature)
• 0.5 cup Salsa (low‑sugar or homemade)
• 0.5 cup Shredded Cheddar Cheese (sharp, freshly shredded)
• 1 cup Lettuce (shredded; iceberg or romaine works)
• 0.5 cup Tomatoes (diced, fresh)
• 0.25 cup Red Onion (thinly sliced)
• 1 cup Pork Rinds (zero‑carb chips for dipping)

Instructions

1. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add the ground beef, break it up with a spatula, and cook until no longer pink. Sprinkle the low‑carb taco seasoning and water over the meat, stir to combine, and continue cooking for another 2‑3 minutes until the seasoning is fully incorporated.

   Time: PT10M

   Temperature: Medium-high

2. Prepare the Cream Cheese Mixture

   In a mixing bowl, combine the softened cream cheese, sour cream, and an extra ½ teaspoon of low‑carb taco seasoning. Whisk until smooth and creamy.

   Time: PT2M

3. Assemble the Beef Cups

   Pat the cooked ground beef into a thin, even layer in the skillet (or transfer to a shallow dish). Spoon the cream cheese mixture over the beef and spread it evenly.

   Time: PT5M

4. Add Fresh Toppings

   Top the creamy beef layer with salsa, shredded lettuce, diced tomatoes, sliced red onion, and shredded cheddar cheese.

   Time: PT3M

5. Serve with Pork Rinds

   Transfer the assembled taco cups to a serving plate and surround with pork rinds or zero‑carb chips for dipping.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

18 g

Fiber

2 g