Microwave shredded cheese on a plate about 90 or so seconds, just like making cheese crisps, but a little longer. Before the crisp is entirely set bend it into a taco shell shape. Fill with seasoned ground beef, lettuce, sour cream, etc. Tastes almost exactly like a regular taco. I have only made them once, using provologn, but I am sure other cheeses would work just as well.

I was wanting to do something mexican tonight and tacos will be perfect.... just experimented with some shredded pepperjack... ZOWZERS! that was really spicey... LOL, seems to concentrate the flavor, so if you like it hot, try pepperjack! For dinner tonight I'm going to use a mexican blend cheese.

I bought taco shells for the kids and I made myself two shells from cheese, one was the nacho cheese blend (shredded) and the other was the pepper jack (shredded). I did strips of steak and seasoned like fajittas almost, and then yellow bell peppers, tomato, lettuce, sour cream... oh and onion.... OMG it was so good.

There doesn't seem to be an exact science to the amount of time to microwave, you just have to keep an eye on it and I found that blotting any excess oil off with a papertowel helped (the nacho cheese was extra greasey it seems). No exact science to getting them peeled off the plate and shaped either... LOL, but it does work with a little patience.

Ahhhhhhhhhhh, I've had tacos AND pizza this week..... Yum.


BTW, I used Chi-Chis Fiesta Restaurante Seasoning Mix, it doesn't seem to have any added sugars/starches and has 2 carbs per serving.

Ingredients: Dried onions, Salt, dried green chilies, dried garlic, Monosodium Glutamate, spices, silicon Dioxide

the smell is mouthwatering alone.

I just came across the threads mentioning how to make bread or crakers in the microwave using just a slice of cheese and parchment paper.

Needless to say I have done this a few times already with several different cheeses.

I was just thinking, since the cheese is still pliable for a little while right after microwaving, if you drape it over a mold of some type you can probably get it to hold it's shape as a faux taco shell (or any other shape for that matter).

I just imagined doing this and making some mini taco shells to make crunchy taco shooters. If you can work fast enough, you might even be able to make a taquito!

I am definitely going to give this a try. Just was curious if anyone else had this idea before me.

I'll post back once I give it a try

EDIT: Haha, guess I am a few years behind in the low carb creativity department, lol.

I'm ready to eat ......

Oh yeah. People around here have been making cheese taco shells for a while. Just drape them over a wooden spoon balanced on a couple of jars or cans.

When I don't have enough cheese on hand for the taco shell plan, I use thin slices of raw jicama and make tostadas