There are nights when I want tacos but also want something a little fun and unexpected. These cheese taco shells are exactly that kind of recipe. Golden, crispy shells made entirely of melted cheese that crackle when you bite into them and somehow make taco night feel brand new again.
If you love bold flavor, crunch, and easy dinners that feel a little special, you are going to adore these. They are naturally keto and gluten free, but honestly, everyone at the table reaches for them. Let's get cooking.
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Why You'll Love This Recipe
- Super crunchy with rich, savory cheese flavor
- Naturally keto and gluten free
- Ready in under 30 minutes
- Made with simple ingredients
- Fun for family dinner or casual entertaining
- Tested many times to get that perfect crisp bend without breaking
Ingredients
For the Cheese Taco Shells
- 2 cups shredded cheddar cheese
For the Taco Ground Beef
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup water
To Serve
- Shredded cheese
- Lettuce
- Tomatoes
- Salsa
- Sour cream
- Guacamole
Ingredient Notes and Substitutions
Cheese: Freshly grated cheese is everything here. I tested this with pre-shredded cheese once and it just did not melt the same way. Those anti-caking agents really get in the way. Cheddar is my favorite for flavor and structure, but Colby Jack, Monterey Jack, mozzarella, or pepper jack all work beautifully.
Ground beef: Lean ground beef keeps the filling rich without turning greasy. I usually reach for 90 percent lean, and it cooks up perfectly every time.
Spice level: Chili powder can vary a lot. If you like things mild, start with a little less. If you want more heat, feel free to add extra or toss in a pinch of cayenne.
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place ¼ cup of shredded cheese onto the parchment, leaving about 2 inches between each pile. Gently press into even circles.
- Bake for 5 to 7 minutes, until the edges are lightly browned and bubbly. This is where that deep cheese flavor starts.
- Let the cheese cool for 2 to 3 minutes. It should still be flexible but not liquid.
- Balance a wooden spoon across two cups. Carefully drape each cheese round over the spoon handle to form a taco shell shape. Let cool completely before removing.
- While the shells cool, brown the ground beef in a skillet over medium heat until no longer pink.
- Stir in chili powder, cumin, onion powder, garlic powder, and salt. Pour in the water and simmer for 4 to 5 minutes, until the mixture thickens and the spices cling to the meat.
- Fill the cheese taco shells with ground beef and your favorite toppings. Serve immediately for maximum crunch.
Pro Tips for Success
- Set up your wooden spoons before baking so you can shape the shells quickly. Timing really matters here.
- Use parchment paper or nonstick foil so the cheese releases easily.
- Keep the cheese portions the same size so all shells bake evenly. I like using a biscuit cutter as a guide.
- If a shell cracks, do not stress. It still tastes incredible and toppings hide everything.
Storage and Reheating
Cheese taco shells are best enjoyed fresh. Once filled, they soften quickly. If you have unfilled shells, store them in an airtight container in the fridge for up to 2 days and re-crisp in the oven for a few minutes.
Make Ahead and Freezing
You can bake the cheese rounds ahead of time and store them flat. Reheat briefly, then shape while warm. I do not recommend freezing the shells, as the texture changes once thawed.
Tips and Variations
- Swap cheddar for pepper jack for a spicy twist
- Use taco-seasoned chicken or shredded beef instead of ground beef
- Add fresh cilantro and lime juice for brightness
- Serve as mini taco shells for appetizers
- Turn them into taco salads by shaping into bowls instead
FAQs
Yes, but the oven gives more even browning and makes shaping easier.
They likely needed another minute or two in the oven. Look for browned edges.
I would not. Full-fat cheese melts and crisps much better.
📖 Recipe
Crunchy Cheese Taco Shells
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 8 Tacos 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Description
Super crunchy taco shells made out of cheese that are keto and gluten free. Makes the most craveable tacos ever!
Ingredients
For the Cheese Taco Shells
- 2 cups Cheddar Cheese, shredded
For the Taco Ground Beef
- 1 pound Lean Ground Beef
- 1 Tablespoon Chili Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- ¼ cup Water
To Serve
- Cheese
- Lettuce
- Tomatoes
- Salsa
- Sour Cream
- Guacamole
Instructions
- Preheat oven to 350°F.
- Line a cookie sheet with parchment paper. Place ¼ cup of cheese 2 inches apart. Press into a circle.
- Bake for 5-7 minutes, or until the edges begin to turn brown.
- Cool for 2-3 minutes. Balance a wooden spoon on top of 2 cups. Hang cheese on wooden spoon handle. Cool completely before removing.
- Brown ground beef in a skillet until no longer pink. Stir in cumin, chili powder, onion powder, garlic powder, and salt. Pour in water, and cook 4-5 minutes or until evaporated.
- Fill taco shells with ground beef and your favorite toppings.
Notes
- Use freshly grated cheese-store-bought shredded cheese contains fillers that can interfere with melting.
- Avoid low-fat or fat-free cheese. Hard cheeses like Colby, Monterrey Jack, Mozzarella, or Pepper Jack all work well.
- Use lean ground beef (90%) to avoid greasy filling.
- Set up wooden spoons on cups in advance to form taco shells quickly after baking.
- Use parchment paper or nonstick foil to prevent sticking.
- Use a biscuit cutter or egg mold for uniform shell size.
Nutrition
- Calories: 260
Serving Suggestions
These crunchy cheese taco shells shine with classic toppings, but they are also amazing with fresh pico de gallo or creamy avocado salsa. I love serving them alongside a simple salad or cauliflower rice for a full meal that still feels light.
Nutrition and Notes
- Servings: 8 tacos
- Calories: about 260 per serving
- Skill level: Easy
I have made these more times than I can count, and they never fail to disappear fast. That crunch, that savory cheese aroma, it is just so satisfying.
Reader Reviews
"This was my first time making cheese taco shells and they turned out perfectly crispy. Even my kids asked for seconds."
Related Recipes and Internal Links
You may also like my Broccoli Cheddar Quiche with Bacon for another cozy, cheese-forward dinner idea.
If you enjoy low-carb meals, my Garlic Bread Rolls made with almond flour are a reader favorite.
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