Cheese Taco Shells
Flavors Used:
Take your taco game to the next level with this genius recipe that transforms baked cheddar cheese into crispy, flavorful taco shells. Forget plain old corn or flour tortillas—these cheese shells are the ultimate upgrade, packing a punch of rich, cheesy goodness in every bite. The process is simple: bake shredded cheddar cheese until it melts and crisps up, then quickly shape it into a taco shell while it’s still pliable. Once cooled, these shells are sturdy enough to hold all your favorite fillings, from seasoned meats and fresh veggies to creamy guacamole and zesty salsa. It’s a low-carb, high-flavor twist that will have everyone saying, “Taco Tuesday will never be the same!”
What do I fill them with? Try this ground beef taco recipe or these stew meat tacos.
Side note, the cheese can also be formed into muffin pan holes for a cheesy cup to fill with whatever you want!
Ingredients
To make the cheese shells:
- Dan-O's Chipotle Seasoning
- Dan-O's Tac-O Seasoning
- 1/4 cup shredded cheddar per shell
- Parchment paper
- Taco fillings of your choice
Preparation Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Make piles of shredded cheese on the paper, flatten each out into a small circle.
- Sprinkle with Dan-O's Chipotle and/or Dan-O's Tac-O Seasoning.
- Bake for 5-7 minutes - you want the cheese to melt and the edges to be crispy.
- While the cheese is cooking, MacGyver several thick handled utensils (spatula or something that's almost an inch thick to make the curve in the taco shell) to rest on the top of 2 glasses or something to elevate it so you can drape the cheese tacos over them to be shaped.
- Let the cheese on the tray cool for a minute before draping and let cool about 5-10 minutes in draping position until hardened into shape.
- Remove parchment paper and fill with your favorite taco fillings!
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