Missing TACOS? Got a solution!

Charski · 02-17-2006, 06:39 PM

I was missing TACOS! I had read about people making crackers out of shredded cheese, and I thought, why not TACO SHELLS...why not indeed!

You need a 7 or 8" nonstick, slope-sided omelette-type pan. You need some shredded cheese. I used Trader Joe's 3 cheese blend, which is mozzarella, Monterey Jack, and cheddar, preshredded. All cheddar might be pretty oily, as this was anyway, but might work!

Heat the pan over a fairly hot flame - when heated, add about 1 ounce or so of the shredded cheese. You want the very bottom of the pan covered, but not piled deep. Let the cheese cook until melted and bubbling and the oil starts to come to the top. Use a high-heat spatula to gently press the cheese around the edges to create an even edge all around. Check for browning on the bottom; when it's browned pretty well, and holding together, gently flip it over - press down to remove any air pockets and continue to cook until the cheese no longer is "liquid" underneath but is cohesive. Flip it out onto a dinner plate; blot gently with paper towels on both sides to remove excess grease. You have to work a bit quickly here as it will set up fairly fast, depending on room temp. Move it to a rack, gently fold in half, allowing it to set partly open so you can fill it later. This whole process takes about 2 minutes per shell. Repeat until you have the required number of shells.

The next thing that worked out REALLY well was instead of shredding the lettuce, I used whole romaine leaves, which I bent in half to "fracture" the stiff spine, then place the whole leaf inside the cheese shell; THEN fill that with your seasoned meat. Spoon on salsa or guacamole, sliced green onions, whatever you like on your tacos. EAT!

They are so nice because they don't fracture like corn tortilla shells do, they don't poke you in the mouth, the texture gives just slightly. Putting the whole lettuce leaf inside the shell prevents the hot meat from melting the cheese shell, AND you eliminate the problem of shredded lettuce falling out all over! No shredded cheese needed either, since the shell takes its place!

You could also do this as tostada shells.

Char

SugarBabi · 02-17-2006, 07:08 PM

These are great Char!! I love these things.

I've also made them out of the sliced provolone cheese, for mini tacos and I do the lettuce the same way you do.

Another thing I do is add some chopped or sliced black olives to the grated cheese and then I get a new flavor on my tacos cuz the black olives are always falling all over the place. This way, they stay in my taco, so to speak.

I have added minced onion also and jalepenos just to change the flavor.

Of course I haven't made any in a while. At one time, I had "breakfast tacos" like this nearly every day. Thanks for posting...I'm off to make some now.

Tater Head · 02-17-2006, 07:33 PM

Great picture, I bet scrambled eggs would be good in those shells too

Charski · 02-17-2006, 07:46 PM

Great idea, Tater! Add a sausage link or strip of bacon to it...yeah, sounds GOOD! Or scramble the egg with some cubed ham...

SugarBabi, hmmm, sliced cheese! Yeah! I wonder if havarti would work, may give it a try as I have some from Costco. Filled with chicken salad...tuna salad...the possibilities are endless here!

shawneesioux · 02-17-2006, 10:19 PM

Awwww Char...
You clever Gal...that's as purdy as a speckled pup in a li'l red wagon

I feel a Taco Attack comin' on ..Pronto!
oooooh, Havarti too, ...ya think?

SugarBabi...I like your Olive-capturing technique

...oooh, Provolone for mini ones...

Tater, any self-respecting scrambled egg would be thrilled to wear a cheesey wrap

Thanks for the ideas, Y'all...

Shawnee

SugarBabi · 02-17-2006, 10:52 PM

I wrote earlier that you posted a beautiful picture, but for some reason it didn't show up.

I've also taken pepperoni and chopped them up into small pieces and added them to the grated cheese.

Regular cheddar by itself does work, but it leaves a lot of grease behind.

I haven't tried it with just mozzarella or just jack cheese, but now I'm thinking of doing some experiments.

Another thing I like to do is make them tostada style and just put picante sauce on them and eat them like that.

I'm wondering what happens if you bake one...after making it in the skillet--I wonder if it will fall apart or stay the same cuz it's already cooked. I'm thinking of trying an enchilada experiment, just for kicks. If it works out, I'll post it tomorrow. Of course, my enchilada might become a wrap, depends on if it melts again or what.

SugarBabi · 02-17-2006, 10:57 PM

One more thought that just occured to me.
Hot dog, well, cheese dog wrap.
Yep, the possibilities are endless with this one.

Belle9 · 02-18-2006, 09:15 PM

Oh, pepper jack cheese!

Pretty picture, pretty shells, pretty lettuce ... and, pretty plate!

Thank you for this, especially the lettuce lining tip!

Tennessee · 02-22-2006, 08:39 AM

I was thinking today that if you made it the same but molded it around something tube shaped (while it's still flexible), I could fill them with stuff. I'm don't know if they'd be sturdy enough for stuffing with tuna\chicken\ham salad though. Maybe make a rolled taco sort of thing where I'd wrap the flexible cheese circle around a pre-cooked chicken finger? If it worked, and I dipped 'em in a salsa\sour cream mix, that would be good. I'm going to experiment with it this weekend and see what I come up with.

SugarBabi · 02-22-2006, 02:24 PM

I think they would be sturdy enough and your idea sounds great. Can't wait to hear the results of your experiments. {A test tube would be great to make them tubular...can't think of what else might work at the moment.}

Now, I'm thinking manicotti...hmmm

underHiswing · 02-22-2006, 02:30 PM

I've made these but folded pizza toppings into it! Also great made into salad "bowls".

You know, I've also been thinking about the "forms" for the tacos...I have this ceramic taco holder that I bet would work great!

Here's a pic...

SweetTLC · 02-22-2006, 02:33 PM

Hi Charski. I have been making these for a while and you're right...they are excellent!! Such a wonderful toasty cheese flavor. After I make them up on the stove, I take them off and blot and then QUICKLY drape them over a rolling pin to get that taco shell shape. These are so good. I also like to crunch them up and put them in taco salad. I like the egg idea that was posted...I'll have to try that.

God bless, Tera

SugarBabi · 02-22-2006, 02:47 PM

Quote:

Originally Posted by underHiswing

I've made these but folded pizza toppings into it! Also great made into salad "bowls".

You know, I've also been thinking about the "forms" for the tacos...I have this ceramic taco holder that I bet would work great!

Here's a pic...

The pizza toppings sound good, esp. if you use mozzarella or the pizza mix cheese. Yummy!!

So many great ideas for these!!

Charski · 02-22-2006, 04:47 PM

Yeah, that ceramic thing looks workable, I think, if you let them firm up enough first so they won't squoosh (technical term) down into the form.

I was thinking I might save my next couple of paper towel tubes and suspend them between some cans, and drape the soft shells over them - might also absorb some more of the oils.

I also thought about getting a length of broomstick and covering it with foil and then suspended it across the kitchen sink....

I made these again last night, filling them with leftover chicken, which I shredded and heated up with a pinch of cumin, ancho chile powder, garlic salt, onion powder, and the juice of a fresh lime - boy they were so yummy! DH just LOVES the leaf liners....

ska53 · 02-22-2006, 05:22 PM

Darn, I have already had my dinner! These look wonderful and you all have great ideas. Thanks

Sweeteater · 02-24-2006, 02:38 PM

how delicious looking!! Thanks for posting all the fab pics!

Charski · 02-24-2006, 06:56 PM

Just gotta add, we made a "Greek Taco" tonight - I fried a mixture of Halloumi and 3 cheese blend into the shells, lined them with the green leaf lettuce, and filled with leftover thinly-sliced lamb loin, Trader Joe's tzatziki, slivered red onion, halved Calamata olives, and a drizzle of Calamata olive oil vinaigrette. Kind of like a gyro but crunchier and low carb and truly yummy!

Barbara690 · 02-25-2006, 06:33 AM

Tried these for the first time last night and I must say they are wonderful and you are my new hero!!!!!
I shredded chicken and mixed onions,chopped(hot)chilies,cumin,fresh cilantro and garlic salt.I then stuffed each shell lined with lettuce with the chicken,avocado and sour cream.It was awesome!
Thank You,Thank You,Thank You

Sweeteater · 02-25-2006, 06:51 AM

oh, yum

sour cream would totally make these!! sounds great!

tyler43836 · 02-25-2006, 06:58 AM

I make these, fill with tuna salad and kindof roll them up.

Also smaller ones-allow them to set up flat, they make for good mini tostadas!

Mel78 · 02-27-2006, 10:55 AM

Made these Friday night and WOW! They were awesome! Thanks for sharing! These will be a staple at our house when we're craving taco bell!!!

Barbo · 10-11-2007, 02:58 PM

Charski,

These looks beautiful. My DH likes a soft taco and this might do it
for him. Your idea of lining with long leaf lettuce is brilliant.

wifezilla · 10-11-2007, 03:17 PM

These are cool. I do like them, but when I am pressed for time, I just slice big rounds of jicama, put on the toppings and eat it like a tostada. It has a very taco salad thing going on.

Dixie Barkley · 10-12-2007, 12:07 PM

bump to subscribe

Charski · 10-12-2007, 01:28 PM

I made these again a couple weeks back, after forgetting about them for at least 6 months. This time, though, I lined my biggest baking sheets with my nonstick teflon liner (you could use parchment paper or nonstick foil though) and made 3 cheese "circles" on each of 2 sheets and baked them at 400* til they stopped bubbling much. Waited a minute, then took them off the sheets and formed the taco shape over a wooden dowel covered with foil.

MUCH easier, faster, and less having to pay attention to it! A good tweak, I think!

Ilove2read · 10-12-2007, 07:38 PM

Yes, these crispy cheese tacos are wonderful!!! I have also fried the cheese in a frying pan in one big circle and then when it was done - I set it on top of an upside-down bowl to cool and form. It made a really nice taco salad shell!!!!!

That's one of the biggest things I miss with taco salads. Now with this crispy cheese taco shell - it's a great subsitute for the real thing!

CarolynF · 10-13-2007, 05:50 AM

Wow..definitely going to try these Char..

Hey..do you think muffin top pans would work in the oven. That way they would stay in the right shape. I might cut parchment paper for each circle, then sprinkle the cheese on top and bake..Just a thought..

jezzie · 10-13-2007, 06:05 AM

These sound so good. (I used to eat four Taco Bell tacos for a lunch.

)

How much shredded cheese did you use for the 7" skillet?
I'm afraid my 4 oz of cheese in a meal days are over. So if it's a lot of cheese I may have to pass.

LeighDear · 10-13-2007, 06:01 PM

How much cheese are you allowing yourself per meal, Jezzie?

I would think that 2-3 oz. of shredded cheese would make a substantial tostada shell.....Keeping it flat instead of shaped like a traditional shell would allow you to layer on more toppings....

Or as Flower suggested, make a bowl and pile in your taco salad fixings....LOVE that suggestion!

CarolynF · 10-13-2007, 08:28 PM

In my fridge I had the shredded cheddar, FAT FREE mozzarella (I bought by mistake), and some parmesan. I used all three..and I think the fat free cheese
absorbed the shredded cheddar and it wasn't greasy at all..Tasted great!!!

02-17-2006, 06:39 PM	#1
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,871 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Missing TACOS? Got a solution! I was missing TACOS! I had read about people making crackers out of shredded cheese, and I thought, why not TACO SHELLS...why not indeed! You need a 7 or 8" nonstick, slope-sided omelette-type pan. You need some shredded cheese. I used Trader Joe's 3 cheese blend, which is mozzarella, Monterey Jack, and cheddar, preshredded. All cheddar might be pretty oily, as this was anyway, but might work! Heat the pan over a fairly hot flame - when heated, add about 1 ounce or so of the shredded cheese. You want the very bottom of the pan covered, but not piled deep. Let the cheese cook until melted and bubbling and the oil starts to come to the top. Use a high-heat spatula to gently press the cheese around the edges to create an even edge all around. Check for browning on the bottom; when it's browned pretty well, and holding together, gently flip it over - press down to remove any air pockets and continue to cook until the cheese no longer is "liquid" underneath but is cohesive. Flip it out onto a dinner plate; blot gently with paper towels on both sides to remove excess grease. You have to work a bit quickly here as it will set up fairly fast, depending on room temp. Move it to a rack, gently fold in half, allowing it to set partly open so you can fill it later. This whole process takes about 2 minutes per shell. Repeat until you have the required number of shells. The next thing that worked out REALLY well was instead of shredding the lettuce, I used whole romaine leaves, which I bent in half to "fracture" the stiff spine, then place the whole leaf inside the cheese shell; THEN fill that with your seasoned meat. Spoon on salsa or guacamole, sliced green onions, whatever you like on your tacos. EAT! They are so nice because they don't fracture like corn tortilla shells do, they don't poke you in the mouth, the texture gives just slightly. Putting the whole lettuce leaf inside the shell prevents the hot meat from melting the cheese shell, AND you eliminate the problem of shredded lettuce falling out all over! No shredded cheese needed either, since the shell takes its place! You could also do this as tostada shells. Char __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

02-17-2006, 07:08 PM	#2
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	These are great Char!! I love these things. I've also made them out of the sliced provolone cheese, for mini tacos and I do the lettuce the same way you do. Another thing I do is add some chopped or sliced black olives to the grated cheese and then I get a new flavor on my tacos cuz the black olives are always falling all over the place. This way, they stay in my taco, so to speak. I have added minced onion also and jalepenos just to change the flavor. Of course I haven't made any in a while. At one time, I had "breakfast tacos" like this nearly every day. Thanks for posting...I'm off to make some now. Last edited by SugarBabi; 02-17-2006 at 07:11 PM..

02-22-2006, 08:39 AM	#9
Tennessee Senior LCF Member Join Date: Nov 2005 Location: East Tennessee Posts: 853 Gallery: Tennessee WOE: Low carb, high protein Start Date: 10/21/2005 restart 7/15/08	I was thinking today that if you made it the same but molded it around something tube shaped (while it's still flexible), I could fill them with stuff. I'm don't know if they'd be sturdy enough for stuffing with tuna\chicken\ham salad though. Maybe make a rolled taco sort of thing where I'd wrap the flexible cheese circle around a pre-cooked chicken finger? If it worked, and I dipped 'em in a salsa\sour cream mix, that would be good. I'm going to experiment with it this weekend and see what I come up with. __________________ "Opportunity may knock once, but temptation bangs on your front door forever. "

02-25-2006, 06:33 AM	#18
Barbara690 Senior LCF Member Join Date: Mar 2004 Location: southern Colorado Posts: 956 Gallery: Barbara690 WOE: Atkins Start Date: Oct,2003 this time around	Tried these for the first time last night and I must say they are wonderful and you are my new hero!!!!! I shredded chicken and mixed onions,chopped(hot)chilies,cumin,fresh cilantro and garlic salt.I then stuffed each shell lined with lettuce with the chicken,avocado and sour cream.It was awesome! Thank You,Thank You,Thank You Last edited by Barbara690; 02-25-2006 at 06:35 AM..

10-11-2007, 02:58 PM	#22
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Taco Shells Charski, These looks beautiful. My DH likes a soft taco and this might do it for him. Your idea of lining with long leaf lettuce is brilliant.

02-17-2006, 07:33 PM	#3
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Great picture, I bet scrambled eggs would be good in those shells too

02-17-2006, 07:46 PM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,871 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Great idea, Tater! Add a sausage link or strip of bacon to it...yeah, sounds GOOD! Or scramble the egg with some cubed ham... SugarBabi, hmmm, sliced cheese! Yeah! I wonder if havarti would work, may give it a try as I have some from Costco. Filled with chicken salad...tuna salad...the possibilities are endless here!

02-17-2006, 10:19 PM	#5
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,963 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Awwww Char... You clever Gal...that's as purdy as a speckled pup in a li'l red wagon I feel a Taco Attack comin' on ..Pronto! oooooh, Havarti too, ...ya think? SugarBabi...I like your Olive-capturing technique ...oooh, Provolone for mini ones... Tater, any self-respecting scrambled egg would be thrilled to wear a cheesey wrap Thanks for the ideas, Y'all... Shawnee

02-17-2006, 10:52 PM	#6
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	I wrote earlier that you posted a beautiful picture, but for some reason it didn't show up. I've also taken pepperoni and chopped them up into small pieces and added them to the grated cheese. Regular cheddar by itself does work, but it leaves a lot of grease behind. I haven't tried it with just mozzarella or just jack cheese, but now I'm thinking of doing some experiments. Another thing I like to do is make them tostada style and just put picante sauce on them and eat them like that. I'm wondering what happens if you bake one...after making it in the skillet--I wonder if it will fall apart or stay the same cuz it's already cooked. I'm thinking of trying an enchilada experiment, just for kicks. If it works out, I'll post it tomorrow. Of course, my enchilada might become a wrap, depends on if it melts again or what.

02-17-2006, 10:57 PM	#7
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	One more thought that just occured to me. Hot dog, well, cheese dog wrap. Yep, the possibilities are endless with this one.

02-18-2006, 09:15 PM	#8
Belle9 Senior LCF Member Join Date: Jan 2006 Posts: 299 Gallery: Belle9 Start Date: Apr 2002; Restart Jan 3 2006; restart Nov 6 2007	Oh, pepper jack cheese! Pretty picture, pretty shells, pretty lettuce ... and, pretty plate! Thank you for this, especially the lettuce lining tip!

02-22-2006, 02:24 PM	#10
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	I think they would be sturdy enough and your idea sounds great. Can't wait to hear the results of your experiments. {A test tube would be great to make them tubular...can't think of what else might work at the moment.} Now, I'm thinking manicotti...hmmm

02-22-2006, 02:30 PM	#11
underHiswing Senior LCF Member Join Date: Jun 2004 Location: Florida Posts: 795 Gallery: underHiswing Stats: Size 14/6-8/8 WOE: moderate carb, whole foods Start Date: 7/03	I've made these but folded pizza toppings into it! Also great made into salad "bowls". You know, I've also been thinking about the "forms" for the tacos...I have this ceramic taco holder that I bet would work great! Here's a pic...

02-22-2006, 02:33 PM	#12
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	Hi Charski. I have been making these for a while and you're right...they are excellent!! Such a wonderful toasty cheese flavor. After I make them up on the stove, I take them off and blot and then QUICKLY drape them over a rolling pin to get that taco shell shape. These are so good. I also like to crunch them up and put them in taco salad. I like the egg idea that was posted...I'll have to try that. God bless, Tera

02-22-2006, 04:47 PM	#14
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,871 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yeah, that ceramic thing looks workable, I think, if you let them firm up enough first so they won't squoosh (technical term) down into the form. I was thinking I might save my next couple of paper towel tubes and suspend them between some cans, and drape the soft shells over them - might also absorb some more of the oils. I also thought about getting a length of broomstick and covering it with foil and then suspended it across the kitchen sink.... I made these again last night, filling them with leftover chicken, which I shredded and heated up with a pinch of cumin, ancho chile powder, garlic salt, onion powder, and the juice of a fresh lime - boy they were so yummy! DH just LOVES the leaf liners....

02-22-2006, 05:22 PM	#15
ska53 Senior LCF Member Join Date: Oct 2004 Location: INDIANA Posts: 639 Gallery: ska53 Stats: 201/185/130 WOE: Atkins Start Date: Re-inducted 4/26/09	Darn, I have already had my dinner! These look wonderful and you all have great ideas. Thanks

02-24-2006, 02:38 PM	#16
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	how delicious looking!! Thanks for posting all the fab pics!

02-24-2006, 06:56 PM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,871 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Just gotta add, we made a "Greek Taco" tonight - I fried a mixture of Halloumi and 3 cheese blend into the shells, lined them with the green leaf lettuce, and filled with leftover thinly-sliced lamb loin, Trader Joe's tzatziki, slivered red onion, halved Calamata olives, and a drizzle of Calamata olive oil vinaigrette. Kind of like a gyro but crunchier and low carb and truly yummy!

02-25-2006, 06:51 AM	#19
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	oh, yum sour cream would totally make these!! sounds great!

02-25-2006, 06:58 AM	#20
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	I make these, fill with tuna salad and kindof roll them up. Also smaller ones-allow them to set up flat, they make for good mini tostadas!

02-27-2006, 10:55 AM	#21
Mel78 Big Yapper!!!! Join Date: Jun 2002 Posts: 9,080 Gallery: Mel78	Made these Friday night and WOW! They were awesome! Thanks for sharing! These will be a staple at our house when we're craving taco bell!!!

10-11-2007, 03:17 PM	#23
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,654 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	These are cool. I do like them, but when I am pressed for time, I just slice big rounds of jicama, put on the toppings and eat it like a tostada. It has a very taco salad thing going on.

10-12-2007, 12:07 PM	#24
Dixie Barkley Senior LCF Member Join Date: Sep 2003 Location: Alabama Posts: 440 Gallery: Dixie Barkley	bump to subscribe

10-12-2007, 01:28 PM	#25
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,871 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I made these again a couple weeks back, after forgetting about them for at least 6 months. This time, though, I lined my biggest baking sheets with my nonstick teflon liner (you could use parchment paper or nonstick foil though) and made 3 cheese "circles" on each of 2 sheets and baked them at 400* til they stopped bubbling much. Waited a minute, then took them off the sheets and formed the taco shape over a wooden dowel covered with foil. MUCH easier, faster, and less having to pay attention to it! A good tweak, I think!

10-12-2007, 07:38 PM	#26
Ilove2read Senior LCF Member Join Date: Oct 2007 Posts: 826 Gallery: Ilove2read WOE: Low Carb Start Date: 8/9/10	Yes, these crispy cheese tacos are wonderful!!! I have also fried the cheese in a frying pan in one big circle and then when it was done - I set it on top of an upside-down bowl to cool and form. It made a really nice taco salad shell!!!!! That's one of the biggest things I miss with taco salads. Now with this crispy cheese taco shell - it's a great subsitute for the real thing!

10-13-2007, 05:50 AM	#27
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,832 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Wow..definitely going to try these Char.. Hey..do you think muffin top pans would work in the oven. That way they would stay in the right shape. I might cut parchment paper for each circle, then sprinkle the cheese on top and bake..Just a thought..

10-13-2007, 06:05 AM	#28
jezzie Old Wise One Join Date: Oct 2000 Location: Hudson River Valley Posts: 45,377 Gallery: jezzie Stats: choosing to be scale-free; WOE: (48% C; 33% Fat; 19% P; ) Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish	These sound so good. (I used to eat four Taco Bell tacos for a lunch. ) How much shredded cheese did you use for the 7" skillet? I'm afraid my 4 oz of cheese in a meal days are over. So if it's a lot of cheese I may have to pass.

10-13-2007, 06:01 PM	#29
LeighDear Blabbermouth!!! Join Date: Dec 2000 Location: Pensacola, Florida Posts: 5,427 Gallery: LeighDear	How much cheese are you allowing yourself per meal, Jezzie? I would think that 2-3 oz. of shredded cheese would make a substantial tostada shell.....Keeping it flat instead of shaped like a traditional shell would allow you to layer on more toppings.... Or as Flower suggested, make a bowl and pile in your taco salad fixings....LOVE that suggestion! Last edited by LeighDear; 10-13-2007 at 06:03 PM..

10-13-2007, 08:28 PM	#30
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,832 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I experimented.. In my fridge I had the shredded cheddar, FAT FREE mozzarella (I bought by mistake), and some parmesan. I used all three..and I think the fat free cheese absorbed the shredded cheddar and it wasn't greasy at all..Tasted great!!!

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode