Best Taco Shells And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEDDAR CHEESE TACO SHELLS



Cheddar Cheese Taco Shells image

Provided by Sunny Anderson

Time 30m

Yield 4 shells

Number Of Ingredients 1

2 cups finely shredded Cheddar

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.

CHEESE SHELL TACOS RECIPE BY TASTY



Cheese Shell Tacos Recipe by Tasty image

Here's what you need: cheddar cheese, ground beef, small onion, garlic, jalapeño, taco seasoning, water

Provided by Jake Laycock

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 7

3 cups cheddar cheese, or cheese of choice, freshly shredded
1 lb ground beef
1 small onion, diced
3 cloves garlic, chopped
1 jalapeño, seeded and diced
1 packet taco seasoning
⅓ cup water, if needed

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!

Nutrition Facts : Calories 841 calories, Carbohydrate 11 grams, Fat 57 grams, Fiber 2 grams, Protein 64 grams, Sugar 3 grams

LOW-CARB KETO CHEESE TACO SHELLS



Low-Carb Keto Cheese Taco Shells image

Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

Provided by Fioa

Categories     Main Dish Recipes     Taco Recipes

Time 28m

Yield 4

Number Of Ingredients 1

2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  • Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
  • Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
  • Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 bottle (16 ounces) taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

Related Topics