Mini Cheese Tacos
A healthy gluten-free take on tacos. Cheese taco shells with yummy toppings - great for a quick lunch.
Ingredients
- 1 cup cheddar cheese, shredded
- 1 pound ground beef
- 4 tablespoons taco seasoning
- ½ cup water
- ½ cup lettuce, shredded
- 1 roma tomato, diced
- ¼ cup sour cream
Instructions
- In a large frying pan, brown the ground beef over a medium high heat.
- Once browned, add the taco seasoning and water. Lower the heat and allow to simmer until the ground beef is at your desired level of sauciness.
- In another frying pan over medium high heat, take a handful of cheese and make a small thin circle. Allow to cook until slightly crispy on the bottom then carefully scoop up and drape over a baking dish until cooled.
- Once you've made 8 shells, fill with the ground beef and toppings then serve.
Nutrition
Notes
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- Use parchment or silicone: If you prefer, melt and crisp the cheese circles on a baking sheet in a 400°F oven for 5–7 minutes instead of the stovetop.
- Shaping tip: Drape the cheese over a wooden spoon handle balanced between two mugs for easy taco shaping.
- Keep shells crisp: Fill and serve the cheese shells right away to keep them from softening.
- Customize the toppings: Try guacamole, pickled onions, salsa, or jalapeños for extra flavor.
- Make it spicy: Add cayenne or chili powder to the beef or use pepper jack cheese for a little heat.
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