Ingredients

• 8 oz (225g) lean ground beef (90/10)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt & black pepper to taste
• 1 tbsp olive oil or low-sodium beef broth (for sautéing)
• 1 cup (115g) shredded sharp cheddar (or Mexican blend)
• Optional fillings:
– Shredded lettuce
– Diced tomatoes
– Pickled jalapeños
– Light sour cream or Greek yogurt

Instructions

Cheese shells: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
– Spoon ¼ cup shredded cheese into 4 small mounds (3″ apart). Flatten slightly with back of spoon.
– Bake 5–7 min until fully melted and edges are golden.
– Immediately—while hot—drape each over a rolling pin or wooden spoon handle to cool into a taco shape (≈30 sec). Let harden 2 min.
Beef filling: Heat oil or broth in skillet over medium. Brown beef, breaking up, 5–6 min. Drain fat if needed. Stir in garlic powder, onion powder, paprika, cumin, salt, and pepper. Cook 1 min more.
Assemble: Fill each cheese shell with beef, then top with lettuce, tomato, jalapeños, and a drizzle of yogurt. Serve right away—shells soften with time!