No Carb Taco

Start by lining a baking sheet. You can use parchment paper but a silicone mat is the best because the cheese comes off easily every time. Then you drop little piles of shredded cheddar cheese on to the sheet. For cheese taco shells I suggest using about ¼ cup of cheese per shell.

Have a low carb taco night with these cheese taco shells made from baked cheddar cheese formed into the shape of a taco! Stuff your low carb taco with ground chorizo and ground beef cooked in Rotel and topped with diced avocado and sour cream.

Place the baking sheet in the oven and bake at 350 degrees F for 5 to 7 minutes, or until the cheese has melted and the edges begin to brown. It’s important to wait until those edges start to get crispy because you’ll get the crispiest cheese taco shells that way. Note: Cheese does release grease as it bakes. You can dab your shells lightly with a paper towel before the next step if you would like to remove some of the excess grease.

Have a low carb taco night with these cheese taco shells made from baked cheddar cheese formed into the shape of a taco! Stuff your low carb taco with ground chorizo and ground beef cooked in Rotel and topped with diced avocado and sour cream.

Shape your cheese taco shells. Use two glasses and sit a thick handled spoon (or whatever utensil you have) across the glasses. You’ll want the handle to be thick enough that it will leave a space of about ¾″ in the curve of your taco. It doesn’t have to be precise! Let the cheese cool for a minute then lift it off of the baking sheet and drape it over the spoon handle. Let it cool completely, this only takes about 5 minutes, and you have a low carb taco shell!

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