Crunchy Cheese Taco Shells
Cheese Taco Shells: Super crunchy taco shells made out of cheese that are keto and gluten free. Makes the most craveable tacos ever!
Servings 8 Tacos
Calories 260kcal
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
Ingredient 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
Calories: 260kcal