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Cheese Shell Tacos

by Jake Laycock featured in 7 Unique Recipes For Taco Night


for 4 servings


  • 3 cups
    cheddar cheese, or cheese of choice, freshly shredded (300 g)

Beef Taco Filling

  • 1 lb
    ground beef (455 g)
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 1 jalapeño, seeded and diced
  • 1 packet taco seasoning
  • ⅓ cup
    water, if needed (80 mL)



  1. Preheat your oven to 350˚F (180˚C).
  2. Freshly shred the cheese. Place your cheese in neat piles on an ungreased baking sheet.
  3. Bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much.
  4. 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.
  5. 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.
  6. 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.
  7. Use a fork to hold your cheese shell in place and fill with the beef mixture, and toppings of your choice.
  8. Enjoy!




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