Crispy Cheese Taco Cups

🧀 Crispy Cheese Taco Cups
Ingredients

For the shells:

1–2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

For the filling:

1 lb ground beef (or turkey)
1 packet taco seasoning (or homemade)
1/4 cup water

Toppings (optional):

Shredded lettuce
Diced tomatoes
Sour cream
Jalapeño slices
Guacamole or avocado
Fresh cilantro
Instructions

1. Make the cheese shells
   Preheat oven to 375°F (190°C).
   Line a baking sheet with parchment paper.
   Place small piles (about 2 tablespoons each) of shredded cheese, spaced apart.
   Flatten slightly into circles.
   Bake for 5–7 minutes until melted and golden.
2. Shape into cups
   Let the cheese cool for about 1 minute (still flexible).
   Carefully lift and drape over the back of a muffin tin or small bowl to form a cup shape.
   Let them cool completely to harden.
3. Prepare the filling
   Cook ground beef over medium heat until browned.
   Drain excess fat.
   Add taco seasoning and water, simmer for 3–5 minutes.
4. Assemble
   Fill each cheese cup with taco meat.
   Add your favorite toppings.
   💡 Tips
   Use parchment paper (not foil) to prevent sticking.
   Work quickly when shaping—the cheese firms up fast.
   For extra flavor, sprinkle seasoning directly into the cheese before baking.