I first tried cheese shell tacos by following a recipe that involved baking 1/4 cup piles of shredded cheese and then shaping into shells. They were okay. They were taco shaped, but that was about it. One night I ran out of fridge cheese, and had to get some from the freezer. It was then that I discovered the true magic of cheese shells, and I’ve perfected the method over weeks of my husband’s insatiable taco cravings.
The key to this is using frozen shredded cheese. I don’t know why it works so much better, but it does. I now keep cheese in the freezer at all times for when those taco cravings hit.
WHAT YOU NEED:
Frozen preshredded cheese
Baking pan
Parchment paper
13x9 cake pan or similar
Foil
THE MAGICAL METHOD
Preheat oven to 350, and line your baking sheet with parchment paper.
Once the oven is preheated, break up any clumps in the frozen cheese and make 1/4 cup mounds on the baking sheet. Spread it out just slightly into a circle, but don’t spread it too thin.
Bake for about 8 minutes or until the edges are starting to brown. Turn the oven down to 275 and bake an additional 4-8 minutes, checking fairly frequently. What we’re looking for is for each shell to be browned all over, but be careful that the edges don’t burn.
While the shells are baking, take a 13x9 pan or another pan that has raised edges, and line the edges with foil. You’ll drape the baked shells over the edges to form them into a taco shell shape, and the foil is there to keep your pan clean.
Once the shells are done baking, immediately drape them over the foil-covered edges of your pan. They should be a little stiff so you’ll have to use your hands to help them curve down.
Let the shells cool all the way, then fill with your favorite taco deliciousness and enjoy!
Bonus: our favorite recipe for chipotle chicken taco meat https://www.wellplated.com/instant-pot-shredded-chicken-tacos/#wprm-recipe-container-33091
