Cheese Taco Shells
Cheese Taco Shells are huge in the keto and low-carb community. They are easy to make and delicious to eat! If you are low-carb and want the sensation of eating a regular taco, Cheese Taco Shells are your answer! If you’re not low-carb you should still make these shells to bring your taco game to another level.
Cook Time
6-8minutes
Cook Time
6-8minutes
Ingredients
Instructions
  1. Preheat your oven to 375.
  2. Line a cookie sheet with a silicone baking matt. I’m guessing the grease from the cheese would soak through parchment paper, rendering it useless.
  3. My cookie sheet had room for two 1/2 cup piles of cheddar cheese. Spread the cheese into a single layer the best you can.
  4. Transfer the cookie sheet to the oven and cook for 6-8 minutes. The longer you cook the cheese the crisper the shell will be.
  5. Take the cookie sheet out of the oven and transfer it to the top of the stove. Allow the cheese to cool for 3-5 minutes before handling.
  6. Take a paper towel and mop off the access grease that will pool on and around the cheese.
  7. Carefully lift the cheese shells off the cookie sheet and transfer them on top of a rolling pin. Lean the rolling pin against another item so it doesn’t roll around all over the place.
  8. Allow the cheese to continue cooling for a few minutes then they are ready to use as taco shells!
  9. Stuff the shells with your favorite taco fillings and enjoy!
Recipe Notes

Here is my delicious taco beef recipe

1 lb beef fed ground beef (80% lean/20% fat)
1/2 white onion, diced
1-2 jalapeno, diced (remove seeds and veins for less heat)
Your favorite taco seasonings – see below
1/4 cup water

Heat a skillet on your stove at medium-high heat. Add the onion and jalapeno into the dry pan. I cook with vegetables without oil for a couple minutes until they soften. Now add the ground beef. Stir and break up the beef until it’s crumbly and cooked through 5-7 minutes.
Add your favorite taco seasonings and stir until everything is well combined then add the 1/4 cup water.
Turn your burner to high and bring the mixture to a boil. Then turn down the heat and let simmer for 25-30 minutes, stirring it occasionally. If the mixture cooks to fast and dries out, add more water. If the water doesn’t absorb into the meat after 30 minutes turn up the heat a little.
Taste and adjust for seasonings and your taco beef mixture is done! Stuff that ish into the Cheese Taco Shells and enjoy!

*I used a few shakes of dried basil, dried oregano, onion powder, garlic powder, ground turmeric, ground cumin, smoked paprika, chipotle powder, salt, pepper, and red chili flakes for my taco seasonings. Note, I don’t always measure, I’ll just add a couple or few shakes of each. After the meat is cooked through I’ll taste and keep adding seasonings until it’s exactly how I want it.

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