Real Recipes From Real Home Cooks ®

crispy all-cheese taco shells

Recipe by
Lin Larson
Marysville, CA

I have always struggled with my weight. Even as a teenager I was on the infamous "high protein" diet. I would go to Taco Bell and order my tacos "in a cup" because I didn't want to eat the tortilla. Now I think I've died and gone to heaven because I just came across this all cheese taco shell. Fill it with anything you want. But this girl is making tacos with it! Or maybe I will just leave them flat and eat as a cheese crisp! Enjoy!

yield 2 -3
prep time 10 Min
cook time 5 Min
method Pan Fry

Ingredients For crispy all-cheese taco shells

  • 2 oz
    parmesan cheese, grated on a microplane
  • oil

How To Make crispy all-cheese taco shells

  • 1
    Using a paper towel, spread a thin layer of vegetable oil on the inside of the ring mold. Wipe a thin layer of oil into a small cast iron or non-stick skillet and place over medium-low heat for 2 minutes. Place ring mold in center of skillet and sprinkle a very light layer of cheese inside it. It should form an even layer in which you can still see the black bottom of the pan poking through in spots. Carefully remove ring mold and set aside.
  • 2
    Cook cheese until it stops bubbling and is an even golden brown throughout, adjusting heat so that pan is hot but not smoking (you should never take it above medium-low). Use a thin metal spatula to carefully remove cheese from pan.
  • 3
    Working quickly, drape the cheese over the handle of a thick wooden spoon placed over two overturned cups and form into a shell shape. It will harden within a few seconds. Transfer to a plate to cool completely. Repeat with remaining cheese to make more shells. After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill as desired (such as with soft scrambled eggs, or with charred corn), and serve.