Cheese Taco Shells
These super crunchy cheese taco shells will make this the most craveable Taco Tuesday Ever. WARNING: Once you make them, your family will want them every week.
Every family has a taco night. For us, it is usually Thursday night. It's controversial that it's not Tuesday, I know! We love having unique varieties like Wonton Tacos or these boyfriend Brisket Tacos. However, these Cheese Taco Shells might be our favorite yet. Nothing gives me the energy and motivation to finish out the week like crunchy tacos and melty cheese.
They are cheesy, crunch, and super easy. And of course, you know me, I fill it with more cheese and maybe even queso! Serve with our carne asada fries for a true fiesta.
Why I Love This Recipe
- One Ingredient: Seriously, it doesn't get easier than that. I bet it's already in your fridge, too!
- Way Better Than Fake Cheese Dorito Shells: They are super flavorful and are perfectly crunchy.
- Hold Up To Toppings: These won't crumble halfway through eating like boxed shells can.
Ingredient Notes and Shopping Tips
- Use freshly grated cheese. Store-bought shredded cheese has fillers that can interfere with melting. Avoid low-fat or fat-free cheese.
- You can use any hard cheese that melts. I prefer cheddar, but Colby, Monterrey Jack, Mozzarella, or even Pepper Jack would be good.
- Ground Beef: Use lean ground beef to avoid an overly greasy filling. I like using 90% lean.
- Chili Powder: Add more less of this depending on how spicy you like it.
Leftovers
These are best enjoyed right when you make them. I do not suggest storing or freezing them.
❓FAQs❓
You can also drape them over a rolling pin.
Yes! Cook for 3-4 minutes at 350 degrees, and then hang over the spoon as per the original recipe.
The cheese should be fully melted, and the edges should begin to brown. They may not hold their shape if they're not starting to crisp up at the edges. If they're browning in the center, they may not be pliable enough to shape and could break.
️Krystle's Tips️
- Set up in advance: I like to set up 3 or 4 wooden spoons on top of cups so I can hang them within a few minutes of pulling them out of the oven.
- Use nonstick foil or parchment paper to ensure the cheese doesn't stick to your baking sheet.
- Make them all the same size so they all finish baking at the same time. I like to use my biscuit cutter as a guide and fill it with ¼ cup of cheese. An egg mold would work, too.
More Mexican Faves
📖 Recipe
Crunchy Cheese Taco Shells
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Ingredients
For the Cheese Taco Shells
- 2 Cups Cheddar Cheese Shredded
For the Taco Ground Beef
- 1 Pound Lean Ground Beef
- 1 Tablespoon Chili Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- ¼ Cup Water
To Serve
- Cheese
- Lettuce
- Tomatoes
- Salsa
- Sour Cream
- Guacamole
Instructions
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Place ¼ cup of cheese 2 inches apart. Press into a circle.
- Bake for 5-7 minutes, or until the edges begin to turn brown.
- Cool for 2-3 minutes. Balance a wooden spoon on top of 2 cups. Hang cheese on wooden spoon handle. Cool completely before removing.
- Brown ground beef in a skillet until no longer pink. Stir in cumin, chili powder, onion powder, garlic powder, and salt. Pour in water, and cook 4-5 minutes or until evaporated.
- Fill taco shells with ground beef and your favorite toppings.
Notes
-
- Use freshly grated cheese. Store-bought shredded cheese has fillers that can interfere with melting. Avoid low-fat or fat-free cheese. You can use any hard cheese that melts. I prefer cheddar, but Colby, Monterrey Jack, Mozzarella, or even Pepper Jack would be good.
- Ground Beef: Use lean ground beef to avoid an overly greasy filling. I like using 90% lean.
- Chili Powder: Add more less of this depending on how spicy you like it.
- Set up in advance: I like to set up 3 or 4 wooden spoons on top of cups so I can hang them within a few minutes of pulling them out of the oven.
- Use nonstick foil or parchment paper to ensure the cheese doesn't stick to your baking sheet.
- Make them all the same size so they all finish baking at the same time. I like to use my biscuit cutter as a guide and fill it with ¼ cup of cheese. An egg mold would work, too.
Nutrition
We LOVED these keto taco shells made with cheese! Absolutely amazing and delicious, even my son ate them happily. Will be making again and again and trying different kinds of cheese.
These are great! Love the keto friendly shells. They were a hit with the family!
These are sooo delicious! Crispy and cheesy, they’re a fun twist on regular taco shells.
These are genius! So easy and so delicious!
This Cheese Taco shell is so pretty! Love the recipe too!
I love the taco flavor so I will love this taco shells! They are the best!
These Cheese Taco Shells are so pretty! Love the recipe too!
YUM!! These cheese taco shells are delicious!
ooo these sound SO delicious!! YUM!
We are a cheese loving family and these have been just perfect for taco night. Such a delicious low carb recipe and I can’t wait to make these again!
This is awesome! LOVE the cheese shells! Not only are cheese shells KETO, they're also low FODMAP and I am ALL about that! I can totally make these work with both diets/lifestyles! Super delicious and so much fun! And so easy to make, too! LOVE this!
Such a delicious idea!! We can't enough cheese around here. My kids love it & love eating anything loaded with it, so these are perfect!
Hey Krystle,
What a mouthwatering recipe! I’m a cheese lover and this goes with my Keto diet. I’ve bookmarked this already. I can’t wait to try it later! Thanks for sharing!
This looks absolutely incredible.
I have a huge appreciation for anyone who can get creative when it comes to making normally carby food keto friendly such as taco shells. As soon as I get home I think I might try this out .
What a lovely idea ! Must try !