A few weeks ago, we had some wonderful teases of spring weather. I was super excited to take my dog for a long walk and drink in the sun. I got out some shorts and -- gasp! Uncomfortably snug. It was obvious that I packed on some winter bulk over the long, cold months while hibernating in my home. I had been avoiding the scale... avoiding exercise... but not avoiding 1/2 price donuts. Oh, glorious donuts, how I sought after thee. *End sob story*
I decided to drastically cut carbs and sugar from my diet to kick-start some weight loss, and it's really been working quite well! The first several days were very difficult, but now it's pretty much been smooth sailing! I've been experimenting with all kinds of low-carb recipes, and I stumbled across this idea from Pinterest. I honestly was debating on whether or not to post this because it's not technically a "recipe", but it's too good not to share! It's also very easy.
Storage: Store in an airtight container in the refrigerator.
Storage: Store in an airtight container in the refrigerator.
Ingredients:
Yields 5 taco shells
- 1 1/2 c shredded cheddar cheese, divided
- Silicone mat
- Baking pan with the edges covered in foil, for draping the tacos
- Taco ingredients: Beef, corn, avocado, tomato, etc.
Directions:
Preheat oven to 350 degrees.
Place about 1/4 c (doesn't have to be exact) of the cheese on a silicone mat and press down into the shape of a circle, forming a thin layer. Repeat for the remaining 4 tacos, leaving 2 inches between each on the baking pan.
NOTES: If you want a thin, crispy taco shell, press the cheese down to a single layer. If you'd like a little bit of a thicker, chewy taco with a consistency of almost a chalupa, press down in a layer as shown in the picture below.
NOTES: If you want a thin, crispy taco shell, press the cheese down to a single layer. If you'd like a little bit of a thicker, chewy taco with a consistency of almost a chalupa, press down in a layer as shown in the picture below.
For thin, crispy tacos, bake for 5 to 7 minutes. For thicker, chewier tacos, bake for up to 15 minutes.
Allow the cheese taco shells to cool for 1 minute. Carefully remove the taco and drape over the edge of a baking pan lined with foil. Allow the shells to cool completely. Place them in the refrigerator if you want them to set even faster.
Fill with your favorite taco ingredients!
Enjoy!
You might know about the traditional electric rice cooker, which normally have electro-mechanic button to change the cooker between cook and warm states. Learn more about the crazy baker on this web.
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