Preheat your oven to 375°F (190°C). This will ensure the cheese melts properly and crisps up in the oven.
In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook until browned, about 7-10 minutes. Drain any excess fat.
Stir in the taco seasoning and a splash of water. Cook for an additional 2-3 minutes until well combined and heated through.
On a baking sheet lined with parchment paper, form small mounds of shredded cheese (about 1/4 cup each) into circles. Make sure to leave space between each mound since they will spread while baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the cheese is bubbling.
Remove the cheese from the oven and let it cool for a minute. While the cheese is still warm, carefully shape each cheese round into a cup using the back of a muffin tin or by gently pushing them into the shape you want.
Once the cheese cups have cooled and hardened, fill each cup with the seasoned meat mixture. Top with lettuce, diced tomatoes, and additional cheese.
Serve immediately with guacamole or sour cream on the side and enjoy your gluten-free, low-carb taco cups!
