Cheese Shell Tacos Recipe By Tasty Recipes

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 CHEESE CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spoon 1 tablespoon piles of cheddar cheese 2 inches (5 cm) apart onto a parchment paper-lined baking sheet.
• Bake for 5-7 minutes, or until edges of cheese piles are golden brown.
• Cool for 1 minute.
• Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing.
• Add ground beef and salt to a skillet over medium-high heat and cook until browned.
• Drain grease from the meat.
• Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated.
• Stir in salt.
• Distribute meat to cheese cups.
• Garnish with tomatoes, guacamole, and Greek yogurt.
• Enjoy!

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!

TACOS IN PASTA SHELLS

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
• Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
• Top with sour cream and onions; serve.