You Deserve Taco Shells Made of Cheese

We're all for heaping piles of shredded cheese on our tacos, but what if all that cheese could actually be the taco shell instead? Since this was perhaps one of the more profound food questions we've had in a while, we wasted no time getting to the kitchen and tackling this cheesy challenge.

Turns out, cheese shells are incredibly easy to make and require nothing more than shredded cheese itself—and we're here to show you just how simple these tasty taco morsels are to create. (Big thanks to Baking Outside the Box for the inspiration!)

Nick & Bay Nigro/Food Hacks Daily

Prepare Your Equipment

Heat your oven to 400°F, and line a baking sheet with parchment paper.

Sprinkle Your Cheese

Sprinkle your shredded cheese—whatever flavor you like—in a circular shape onto a baking sheet, about ¼ cup per 6-inch taco-shell-to-be.

Nick & Bay Nigro/Food Hacks Daily

Bake the Shells

Bake your shells for 5 to 7 minutes, keeping an eye on them so that they don't burn (you will, however, want the edges to brown slightly). For a less crunchy taco shell like this one, go for 5 minutes. For a harder shell, go for 7.

Nick & Bay Nigro/Food Hacks Daily

Form the Shape

Take your taco shells out of the oven and, using folded paper towels or hand towels so you don't burn your fingers, fold them over wooden spoon handles. Allow them to cool into shape over the spoon; a bunched-up towel works to hold the spoons in place and keep them upright.

Nick & Bay Nigro/Food Hacks Daily

Make sure the shell has cooled completely before you remove it from the spoon, or you might end up with a limp taco—and nobody wants that!

Nick & Bay Nigro/Food Hacks Daily

Then Dive In, Shell First

Enjoy your new cheese taco shells with a whole array of fillings: scrambled eggs and crispy bacon in the morning; traditional ground beef filling at suppertime; roasted veggies for a hearty snack; the possibilities are endless.

Nick & Bay Nigro/Food Hacks Daily

We thought constructing these shells would be more time-consuming than it was, and that the shells would be more fragile—but we were wrong! While we found a few tutorials online (like YourWebMom's) and did some research, we definitely think this is the simplest way to achieve the best cheese taco shell, bar none.

Have you tried shelling out the extra effort for these truly tasty tacos? Let us know in the comments below!

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More Taco-rific Hacks:

• Skip Store-Bought & Make Your Own Crunch Taco Shells in Minutes
• The Best Way to Dice an Avocado—Without the Mess
• Why You Need to Heat Up Store-Bought Tortillas & the Best Ways to Do It