Ingredients <br /> <br />Shells: <br />3 cups of freshly shredded cheddar cheese (or experiment with your favorite cheeses!) <br /> <br />Beef Taco Filling: <br />1 pound ground beef <br />1 small onion, diced <br />3 garlic cloves, chopped <br />1 jalapeno, seeded and diced <br />1 packet of Taco seasoning <br />1/3 cup of water (if needed) <br /> <br />Directions <br /> <br />Preheat your oven to 350˚ F/ 175˚ C <br /> <br />Place your cheese in neat piles on an ungreased baking sheet and bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much. Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease. <br /> <br />To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool. <br /> <br />Next, make your Taco filling! We used a quick beef taco filling by browning off some ground beef on a high heat. Then throw in your onion, garlic, and jalapeños <br />right in with the cooked beef. Sprinkle over your taco seasoning packet and add water if you need it for a nice saucy filling.
