Cheese Taco Shells Recipes

HOW TO MAKE ZERO CARB CHEESE TACO SHELLS

Steps:

• Preheat your oven to 400F.
• Arrange a baking sheet with parchment paper and create four 5" circles using ½ cup of mild cheddar cheese for each.
• Add to the top rack of your oven and bake for about 15-20 minutes until edges and middle are browned (they don't need to be hard yet, but they shouldn't drip).
• Quickly use scissors to cut the parchment paper into four squares, separating each shell, and then insert them into a taco holder. If yours doesn't have high edges, you can also drape them over a large bowl to form the shell shape.
• Let cool for five minutes, then dab with a paper towel to get rid of excess oil, trim with kitchen shears if you're feeling fancy, and set aside.
• Fill with your favorite taco fillings and enjoy!

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.

TACO-FILLED PASTA SHELLS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.

TACO SHELLS AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
• In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
• Top each serving with some sour cream and salsa if desired.

CHEESE TACO SHELLS

Steps:

• Drizzle olive oil in a nonstick frying pan and heat over medium heat.
• Place one round piece of cheese into the pan and heat the cheese wrap until it begins to bubble and brown around the edges. It will start to melt immediately, but it will take around 4-5 minutes to get nice and crispy.
• Remove the pan from heat and let the crispy cheese tortilla cool in the pan for 2-3 minutes. As it cools it will harden even more.
• Carefully remove the crispy cheese tortilla from the pan with a spatula and set it on a plate.
• If you are planning on keeping the tortilla flat, leave the tortilla on the plate. If you would like to make a 'hard shell taco' shape, drape the cheese tortilla over the end of a wooden spoon so the sides are hanging on each side of the spoon (upside down).

TACO STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees.
• Cook the pasta shells in a pot according to the directions on the box and drain.
• Add the ground beef to the pot and brown well.
• Drain the fat.
• Add the taco seasoning and water, stir and cook until water is gone.
• Stir in 1 cup salsa and 3/4 cup cheese.
• Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
• Bake in a covered pan for 15 minutes.

THE BEST KETO TACO SHELLS

Steps:

• Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
• Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
• Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.
• Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn't cooked enough, your shells can be chewy instead of crispy.
• Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
• Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.

EASY LOW CARB KETO CHEESE TACO SHELLS RECIPE

Steps:

• Preheat the oven to 375 degree
• Add the Cheese Wraps to a parchment-lined baking sheet. Sprinkle them with the seasoning (if you'd like to use it)
• Bake the cheese wraps for 4 minutes
• Allow the cheese wraps to cool for 1 minute
• Gently lift the cheese wraps from the parchment paper and drape them over a taco stand or the edge of a bowl so that they form a taco shell shape.
• Flip the cheese wraps over after 1 minute and fill with your preferred toppings.

CHEESE TACO SHELLS

Steps:

• 1) Line a baking sheet with parchment paper and portion out cheese into about 1/2-ounce piles. Do six per baking sheet.
• 2) Add baking sheet to a 350° F. oven and let bake so cheese melts. Bake for 10-15 minutes. Turn baking sheet so the taco shells bake evenly. When the cheese starts to brown on the edges and the bubbles solidify on the cheese, they are done.
• 3) Work quickly now. While your cheese is still flexible, add the taco shells to an upside-down muffin tin. Use the muffin tin holes to keep the shells in place. Let cool completely.
• 4) Fill cheese taco shells with light toppings. I like a simple mix of lettuce, chopped bacon, and tomatoes. Yum!