Ingredients:

  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • Optional: 1/4 teaspoon paprika or chili powder for extra flavor

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Line a baking sheet with parchment paper or a silicone baking mat.
  2. Form the Cheese Shells:
    • Place small piles of shredded cheese (about 1/4 cup each) onto the prepared baking sheet, spacing them a few inches apart.
    • Flatten each pile slightly into a circle, about 4-5 inches in diameter. Make sure the cheese is evenly spread so it bakes uniformly.
  3. Bake the Cheese Shells:
    • Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
    • Keep an eye on them to prevent burning.
  4. Shape the Shells:
    • Remove the baking sheet from the oven and let the cheese cool for about 30 seconds.
    • While still warm and pliable, drape each cheese circle over a wooden spoon handle or a rolling pin to create a taco shell shape. Alternatively, you can fold them in half.
    • Let them cool completely to harden into a crispy shell.
  5. Fill and Serve:
    • Once the shells are cool and crispy, fill them with your favorite taco ingredients, such as:
      • Cooked ground beef or chicken (seasoned with taco spices)
      • Shredded lettuce
      • Diced tomatoes
      • Sour cream or guacamole
      • Salsa or hot sauce

Tips for Success:

  • Use freshly shredded cheese for the best results, as pre-shredded cheese often contains anti-caking agents that can affect melting.
  • If the cheese hardens too quickly while shaping, pop it back in the oven for a few seconds to soften.
  • Store any leftover shells in an airtight container at room temperature for up to 2 days.

Nutritional Info (Per Cheese Shell, approx.):

  • Calories: ~100
  • Fat: 8g
  • Protein: 6g
  • Net Carbs: 0.5g