Cheesy Shell Taco Bites

"All flavor, no fuss."
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
8 taco cups




  • For Shells:

  • Preheat oven to 350 degrees F.
  • Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
  • Bake on a parchment-lined baking sheet for 7 minutes.
  • Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
  • For the Taco Filling:

  • Cook hamburger until browned.
  • Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
  • Simmer for 3-5 minutes.
  • Assembly:

  • Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.

Questions & Replies

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  1. Lisa C.
    wheres the recipe ?


  1. Janet D.
    I've been making these on a keto diet as Taco shells. You place the cheese on a sheet of parchment, I just spread it out to about the size and shape I want (round) Sprinkle with cumin to give it that good taco taste. Then after you bake it till a golden brown color take it off the parchment with a large spatula and set it over a spoon handle or in a taco tray to form. I fill mine with shrimp browned with garlic and cumin and flavored with a squeeze of lime right before I fill the shells. If I were to make these every night no one would complain!
  2. Kharmakaye
    What a great idea! I was just about to make tacos for lunch & saw this & since I'm a sucker for cheese, what could be better? Yummy! Just wish I'd made more ??


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