Cheese Shell Tacos Recipe By Tasty Food

CHEDDAR CHEESE TACO SHELLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.

KETO CHEESE SHELL TACOS

Steps:

• Place a non-stick skillet over medium-low heat as you divide the shredded mozzarella cheese into three equal portions.
• Then, evenly sprinkle one portion of the mozzarella cheese on the skillet and let it cook for about 2-3 minutes.
• When the bottom of the cheese turns brown, set the skillet aside for about half a minute to let it cool down a bit. Then, carefully remove the cheese with a plastic spatula and place it over a spoon or between two sections of the oven rack to form the shell.
• Repeat steps 2 and 3 to make two more cheese taco shells.
• As the cheese hardens into taco shells, fry the beef mince in a skillet until thoroughly cooked. Add your choice of spices-mine were chili powder, pepper flakes, onion powder, salt, and pepper.
• To make the sauce, simply take some heavy cream, mix in minced garlic cloves, and add some salt.
• Now it's finally time to make the tacos. Simply take a cheese taco shell and put chopped napa cabbage, fried beef mince, avocado, tomatoes, onion, and some chopped fresh parsley inside. Lastly, pour some sauce on top, and it's ready to serve!

CHEESE SHELL TACOS RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (180˚C).
• Freshly shred the cheese. Place your cheese in neat piles on an ungreased baking sheet.
• Bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much.
• Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease.
• To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool.
• To make the taco filling, brown the ground beef on high heat. Make a well in the center, add in the onion, jalapeños, garlic, and sprinkle in the taco seasoning packet. Stir to combine. Add water if you need it for a nice saucy filling.
• Use a fork to hold your cheese shell in place and fill with the beef mixture, and toppings of your choice.
• Enjoy!

CHEESY SHELL TACO BITES

Steps:

• For Shells:.
• Preheat oven to 350 degrees F.
• Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
• Bake on a parchment-lined baking sheet for 7 minutes.
• Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
• For the Taco Filling:
• Cook hamburger until browned.
• Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
• Simmer for 3-5 minutes.
• Assembly:.
• Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.

SOFT CHEESE TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
• Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
• Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
• Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.

HARD SHELL TACOS

Steps:

• Heat the taco shells according to the instructions on the packet.
• Warm refried beans in a pan on low-medium heat for a few minutes, until warm all the way through.
• Prepare the fillings and place them in bowls with appropriate serving utensils.
• Arrange the shells on a large plate with the fillings around them on the table.
• ENJOY! :).