Ok, the day a lot of you have waited for is finally here!!   When I had to give up grains, I lost all hope of having any more Mexican food.  It was especially depressing for me since I grew up in Southern Arizona, where Mexican food is a staple!  Then I discovered that melted cheese can actually become stiff, so I started using cheese as a base for tortillas.  One of my favorites (and all my friends) are the Cheese Taco Shells.  They’ve been asking me to post this on my blog since Day 1.  Originally, I hoped to recover a video that I made showing how to create these tortilla alternatives, but alas, I was unable.  However, I made some yesterday, and decided to document it through pictures so you can see how easy it is.  So, here we go, the grain-free (gluten-free too) recipe for Taco Shells!!

Cheese Taco Shells

12 Provolone slices ( It’s the easiest cheese to use for this since the slices are already round!) 😉

Heat oven to 350F.

Line a cookie sheet with parchment paper.

Place 4 – 6 slices of provolone on the parchment paper

Bake for about 10 minutes until the edges are brown and crispy. Picture to follow.

While the shells are baking. find a long, round utensil that you can drape the cheese rounds over to let them harden into typical taco shell shapes.  A broom handle is PERFECT for this.  Drape paper towels over the broom handle – this will absorb the grease from the cheese and not allow the grease to drip on the floor.  Here’s what my rig looks like:

Then you are ready for when the shells are baked.  Here’s what they look like extra crispy:

Remove the cheese rounds with a spatula, and immediately drape over the covered broom handle.

Allow to cool, and repeat the process until all your provolone slices are made into taco shells.

Fill with meat and toppings and enjoy!!