Fody's Taco Cups With Low FODMAP Cheese

Preheat oven to 375°F (190°C). Line a large half-sheet baking pan with parchment paper. Coat the exterior bottom of a 6-well muffin tin with nonstick spray; set aside.

Make 6 small piles of cheese with half the cheese, evenly spaced apart on prepared sheet pan. Bake until cheese melts, bubbles, and edges are beginning to brown. Allow to cool enough so that you can pick up these cheese puddles and drape them over the overturned muffin tins, shaping the cheese over the muffin tins to create an upside-down cup shape. Allow to cool and for the cheese to firm up. Repeat with remaining cheese. You should have 12 Low FODMAP cheese cups.

Heat the oil in a large skillet over low-medium heat. Add the scallion greens and sauté until beginning to soften. Add the beef, breaking it up with a sturdy wooden spoon, add Fody Taco Seasoning and sauté until beef is cooked through. Stir in ¼ cup (60 ml) Fody Taco Sauce.

Place cheese cups on a serving platter. Fill with cooked ground beef, drizzle with extra Fody Taco Sauce if you like, then top with tomato and avocado and garnish with sour cream and cilantro. Serve taco cups immediately.