Cheese Taco Shells

Prep Time 5

Cook Time 12

Total Time 17

Servings Taco Shells*

Calories 114kcal

Preheat oven to 350 F and line a rimmed baking sheet with parchment paper.
Using a ¼ cup measuring cup, scoop the cheese onto your prepared baking sheet, leaving a few inches between each mound.
Press the cheese with your fingers to flatten the tops, so you have an even layer.
Sprinkle the top of your cheese mounds with low carb taco seasoning.
Bake in the oven for 8-12 minutes. You’ll know the cheese is done when it starts to brown along the edges.
Meanwhile, prepare 2 cups with a wooden spoon balancing on top (see photos above). Place paper towels under the cups to prevent a big mess.
Remove from the oven and allow the cheese to cool for 1-2 minutes on your baking sheet.
Then, using a spatula, drape the cheese over the wooden spoon. If it’s hard to get a spatula under the cheese, it needs to crisp in the oven a little longer.
Allow the cheese shells to harden on the wooden spoon before removing.
Fill with your favorite taco ingredients and enjoy!

Cheese sliding off the spoon. The cheese must crisp to make these taco shells — if it doesn’t crisp before you hang it over your spoon, it will slide and melt off the spoon.
Reheating. Don’t reheat these, they will melt and make a big mess!
Nutritional information is for 1 taco shell if you make 8 tacos using this recipe:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com