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1-Ingredient Cheese Taco Shells

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Shredded Cheese Taco Shells

These cheese taco shells are a gluten free alternative to flour tortilla shells that’s easy to make at home and super tasty! You can’t go wrong with these! Everyone loves cheddar cheese.

A blue plate with two tacos on it made with cheese taco shells.

These 1-ingredient taco shells are not only flavorful taco shells that hold your favorite fillings but also add a burst of cheesy goodness to every bite.

A blue plate with three tacos made with cheese taco shells.

Real Mexican tortillas are made out of corn and are actually gluten free. Lots of people prefer to stay away from corn when they start eating gluten free and anything that isn’t certified gluten free.

Usually, these cheese taco shells are eaten on the keto diet but they’re gluten free, budget-friendly, 1-ingredient, and extremely easy to make so they’re a fabulous option for gluten free taco shells! I have a review of the best gluten free tortillas if you prefer that.

A blue plate with three tacos made with cheese taco shells.

Tools to use for this recipe

For this recipe you will need:

Ingredients needed for Cheddar Cheese Taco Shells

A bowl of shredded cheese, tomatoes, and raw ground beef.
  • Grated cheddar cheese
  • Other ingredients in the photo are for making the taco filling
A blue plate with three tacos made with cheese taco shells.

How to Make Cheese Taco Shells

Step 1: Make the shredded cheese taco shells. Place the cheese in the form of a circle on parchment. Do this for each taco shell you want to make.

A white plate with a sheet of parchment paper and shredded cheese formed in a circle.

Step 2: Melt the cheese. Place the plate with the cheese in the microwave to melt the cheese and slightly harden it. Once melted, bend the parchment paper in half a little and let the cheese harden to make it look like taco shells.

A white plate with the cheese taco shells formed into taco shells.

Step 3: Make your taco filling. You can use this simple recipe or your preferred recipe. Sauté the ground beef over medium heat until cooked.

A saute pan with cooked ground beef and taco seasoning.

Step 4: Season the meat. Add taco seasoning and a little water and simmer until tender.

A saute pan with cooked ground beef and taco seasoning.

Step 5: Make the tacos! Place the taco meat in cheese shells, and add salsa and other preferred taco garnishes on top.

How to Store Cheese Taco Shells

These shredded cheese taco shells are best eaten right away. If you have leftovers you can store them in a container in your fridge for up to 4 days and use them again to make tacos.

Can I use any cheese to make shredded cheese taco shells?

Yes, you can use almost any cheese to make these tacos. Anything that melts easily and hardens into a shape will work great. Also, consider the flavor of the cheese with what you are filling the taco with. Gouda might not make a great Mexican taco shell but Cheddar goes extremely well with taco fillings.

A blue plate with three tacos made with cheese taco shells.

More gluten free weeknight dinner recipes to try

A blue plate with three tacos made with cheese taco shells.

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

A blue plate with three tacos made with cheese taco shells.

Cheese Taco Shell Recipe

Yield: 4 shells

Cheese Taco Shells

A blue plate with two tacos on it made with cheese taco shells.

These cheese taco shells are a gluten free alternative to flour tortilla shells that's easy to make at home and super tasty! You can't go wrong with these! Everyone loves cheddar cheese.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 2 cups cheddar cheese, shredded

Filling:

  • 1/2 pound ground beef, 90% lean
  • 2 tbsp salsa (your favorite brand)
  • 1 tsp taco seasoning

Instructions

  1. Take a small plate and place a piece of parchment paper on it. Place the shredded cheese in the form of a circle, 6 inches in diameter.
  2. Place the plate in the microwave for 30 seconds to melt the cheese. Once slightly hardened, bend the parchment in half a little, to make the shape of a taco shell and let the cheese harden.
  3. Make your taco filling. Sauté the ground beef for about 10-15 minutes.
  4. Add taco seasoning and a little water, and simmer until the water evaporates and you have a slight sauce.
  5. Place the taco meat in cheese taco shells and your favorite taco garnishes like salsa, sour cream, pico de gallo, etc.

Notes

  • The displayed cook times are for the taco shells only. If you decide to make the taco filling it will take you about 25 minutes in total to make this recipe.
  • You can use your favorite taco filling. The recipe provided is a simple ground beef taco meat recipe.
  • You can use any cheese you want that melts easily, hardens, and tastes great with taco fillings. I feel cheddar cheese is the best cheese for this.
  • If you prefer to bake the taco shells, preheat the oven to 400 deg F. Line 1-2 baking sheets with parchment paper. Spread the cheese on the prepared baking sheets into four circles that are at least 2 inches apart. Bake in the oven until cheese melts, about 6 to 8 minutes. Remove from the oven and cool for 2 minutes. Take scissors and gently cut each parchment paper into squares so you can easily bend the parchment in half a little, to make the shape of a taco shell and let the cheese harden.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 387Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 106mgSodium: 536mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 28g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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    Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

    Gluten Free Resources

    Do you need help with gluten free meals?
    I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
    What gluten free snacks can I eat?
    Lots! I have a ton of practical gluten free snack recipes in my cookbook.
    How can I eat dessert on a gluten free diet?
    You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
    How do I know what is gluten free and what isn’t?
    I have a whole section is it gluten free?
    How do I make substitutions?
    If you need substitution advice I created a ton of resources here.

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