Best Cheddar Cheese Taco Shells Recipes

TACO STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees.
• Cook the pasta shells in a pot according to the directions on the box and drain.
• Add the ground beef to the pot and brown well.
• Drain the fat.
• Add the taco seasoning and water, stir and cook until water is gone.
• Stir in 1 cup salsa and 3/4 cup cheese.
• Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
• Bake in a covered pan for 15 minutes.

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

TACO SHELLS AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
• In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
• Top each serving with some sour cream and salsa if desired.