10 min 1
Cheesy Taco Shells
Sometimes a keto soft taco made with a lettuce shell just won't cut it when you're looking for that outer layer of crunch. When those moments tempt you, reach for this cheesy taco shell recipe and fill it with ground beef, fajita chicken, or eggs at breakfast time. Note that the different cheeses require different cooking times, so stick to the type suggested below or be prepared to increase the cook time.
½ cup shredded Mexican cheese blend, divided
¼ teaspoon garlic salt
TipsWARNING: Be patient with these cheesy taco shells. While they may seem like they won't pull apart right out of the microwave after being browned, it is still a bubbly hot plate of cheese. Be careful before attempting to remove them from the plate, and watch your fingers as your place the cheese over its drying surface.
Directions Preparing:5 minCooking:5 min
Step 1On a waxed paper plate, arrange ¼ cup of cheese so it covers the entire plate to the edges. Add the garlic salt on top.
Step 2Place the plate in the microwave. Heat on high for 1½ minutes, or until the cheese has melted and is brown around the edges and golden in the middle.
Step 3Remove the plate from the microwave. With a knife, gently remove the melted cheese disk from the plate. Drape it over the edge of a cutting board placed on its side. The cheese should be draped evenly. Allow it to set for 3 to 5 minutes before moving. Repeat with the remaining ¼ cup of cheese.
Step 4Fill the taco shells with any desired ingredients and enjoy.
Nutrition Facts (per serving of 3:1)