Say goodbye to heavy flour shells! These crispy, baked taco cups are made entirely out of cheese, providing a perfectly crunchy, zero-carb vessel for savory taco-seasoned beef and fresh toppings. They are fun to make, deeply satisfying, and completely family-approved.
Ingredients
2 cups shredded cheddar cheese (or Monterey Jack), finely shredded
1 lb lean ground beef (or ground turkey)
1 packet low-sodium taco seasoning
1/3 cup water
1/2 cup shredded iceberg lettuce
1/4 cup sour cream
1 small tomato, finely diced
1 jalapeño, sliced into thin rounds (optional)
Fresh cilantro, chopped (for garnish)
Instructions
1. Bake the Cheese Shells
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Arrange the shredded cheddar cheese into 6 small, even mounds on the baking sheet, spacing them a few inches apart. Gently pat each mound down into a flat, thin circle (about 4 to 5 inches wide).
Bake for 6 to 8 minutes until the cheese circles are fully melted, bubbling, and the edges begin to turn a deep golden brown.
2. Shape the Taco Cups
Let the cheese circles cool on the pan for just 1 minute until they are firm enough to lift but still completely warm and flexible.
Using a spatula, carefully lift a cheese circle and drape it over the upturned bottom cups of a standard muffin tin, gently pressing it down to mold it into a rustic cup shape, exactly like the technique shown in the image.
Allow the cheese cups to cool completely on the tin for 5 to 10 minutes—they will harden into perfectly crisp, rigid shells as they cool.
3. Cook the Savory Beef Filling
While the shells are setting, heat a skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart with your spatula. Drain any excess grease.
Stir in the taco seasoning and water, reducing the heat to low. Let it simmer for 3 to 5 minutes until the sauce coats the meat thickly. Remove from heat.
4. Assemble and Load
Carefully pull the hardened, crispy cheese cups off the muffin tin and arrange them upright on a serving board.
Spoon a generous amount of warm taco meat into the bottom of each shell.
Top each cup with a layer of shredded lettuce, a neat dollop of sour cream, a sprinkle of diced tomatoes, and a jalapeño round.
Finish with a touch of fresh cilantro and serve immediately while the shells are crisp and crunchy!