Cheddar Taco Shells

October 3, 2017

1/2 C shredded cheddar (per shell)


1. Pour cheddar onto a parchment lined baking sheet and spread into shape and size of a taco shell

2. Bake at 400* until brown - just before it starts to burn for a crisp shell. Pull out earlier for a flexible shell.

3. Allow to cool to touch, peel off parchment and place over or in an object to form into taco shape while cooling. ie: over a wooden spoon or bend inside a small dish

4. Fill with whatever you want and enjoy!


Meal Ideas

* Tostada - leave flat to cool

* experiment with different cheeses for new flavors

* Make an extra large circle, let cool in a large bowl for a taco salad bowl








Share on Facebook
Share on Twitter
Please reload

Featured Posts

Squishy Thighs and Epiphanies

February 16, 2018

Please reload

Recent Posts

September 20, 2019

April 19, 2018

December 18, 2017

December 15, 2017

December 15, 2017

December 4, 2017

November 2, 2017

Please reload

Please reload

Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Join my email list for occasional inspiration, recipes, and all things personal development.

  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey YouTube Icon
  • Grey Pinterest Icon