These cookies are incredibly tasty and peanut buttery.
| Prep Time: | 20 mins |
| Cook Time: | 18 mins |
| Additional Time: | 12 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups shredded Cheddar cheese
- 1 pound ground beef
- ½ package taco seasoning mix
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 avocado, diced
- 1 cup shredded lettuce
- ½ cup shredded Cheddar cheese
- ½ cup tomatoes, diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
- Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
- Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
- Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
- Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
- Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.
Nutrition Facts
| Calories | 676 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 26 g |
| Sodium | 1197 mg |
| Sugars | 2 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Agree with other reviews, very greasy and the shells would not hold any shape but were very floppy—more like for soft taco than crispy taco. However, we used Colby Jack cheese as that’s what we normally have so wonder if pure cheddar would have been better. If make again will try the increased temperature suggested by one of the reviewers; we tried cooking much longer on two of them and no noticeable difference.
Different but actually pretty good. A bit crunchy but not as much as with regular taco shells. Easier to make the shells than I expected. All and all a nice alternative and an easy way to enjoy tacos while reducing carbs. I will make again.
We made these and LOVED THEM! so easy and oh so good…I made them exactly like the recipe said the first time, second time I seasoned the cheese with cayenne powder so it gave it a little kick. My entire family loves these.
Sounded good but…. the cheese tacos would not hold a “taco” shape. They just flattened out and they are very greasy. You really don’t want to handle them without several napkins at hand. Wasted a whole bar of cheese on these. Would not recommend – at all.
I fixed these today for myself for lunch they were really good. I have some leftovers to eat yet.
The recipe is really about the Shell technique. Make your own meat. Great concept and very good. The shells make it a little greasy. Hard to do several at a time. You would need a wooden dowel. The wooden spoon still wanted to roll on top of the glasses. Very filling though. I still lost a half a pound and stayed in ketosis. I will make again.
Second time we made it. Cooked the cheddar at 400 degrees for 6 minutes and made “bowls” out of the shells this time. Made the taco seasoning from Allrecipes: https://www.allrecipes.com/recipe/46653/taco-seasoning-i/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%204 Added sour cream and jalapeños. I like this recipe because it’s fast, easy, and tasty and I usually have all the ingredients on hand. ;-D
What a stupid recipe. Going in, I was worried that the cheese was likely going to stick to the parchment paper. But the recipe shows it just slides right off, so what do I know! I tried it, and the cheese fused itself with the parchment paper just like I had assumed it would. This recipe is a great way to waste good cheese.
Used 4-cheese Mexican instead of straight Cheddar and tacos wouldn’t stay folded… tastes great though!
I have made this several times and its great, I wish the cheese was crispier but it will do for now.
Very good!! I didn’t have any taco seasoning, so I add my own.
very greasy and melted when I filled taco with meat. Would try a different cheese next time if ever.
While it was fun making taco shells using cheddar cheese, the end result was way too greasy. I’ll stick with corn tortilla shells in the future.
Sooooo good!! Had them for supper and again for lunch the next day. Better than regular tacos with the cheesy shells. Will be a regular in my household! 🙂
The cheese tasted strange, the meat was dry and tasteless and the cheese ‘tacos’ never materialized. Just stayed soupy and never held shape. If doing this again, I would use parmesan, add something to moisten the meat. I fully admit that I could have done something wrong but I didn’t like the taste of the cheese, one of my favorite things in the world.
AMAZING. Very rich, I could only eat one, but filled with delicious goodness (taco meat, avocado, tomatoes and sour cream, it is ammmmazing.
Loved the flavor — created with my own spice mix and the cheese taco shells were great. A bit messy to figure out how to do it the first time but thanks for the tips you gave us.
No changes and yes definitely will make them again!!
Very good. Used my own taco seasoning. The shells needed to cook at 400
One of our favorite Keto quick dishes, easy to make.
This was awesome, easy and super tasty! Will make again asap!