Taco night just got a serious upgrade. Imagine that rich, slow-cooked Mexican shredded beef you already love — but instead of piling it over rice, you get to fill ultra-crispy taco shells made entirely of melted cheese. The result? A low-carb, flavor-packed shell that crunches beautifully and perfectly complements the tender beef inside. It’s indulgent without being heavy, fun without being fussy — a simple twist that keeps your taco game strong and satisfying.
- What’s your favorite way to reinvent taco night — with tortillas, lettuce wraps, or something totally unexpected?
- Have you ever tried making taco shells out of cheese? What cheeses did you use, and how did they turn out?
- Do you prefer more traditional taco fillings (like ground beef or chicken), or do you lean toward shredded meats like this Mexican beef?
- How do you balance indulgent comfort food and low-carb options in your week?
- If you were hosting a taco night, what toppings would you set out to let people build their own tacos?
Full Recipe
Ingredients
For the Mexican Shredded Beef
~1.1 kg (2.5 lb) beef chuck roast
Salt and pepper, to taste
½ medium yellow onion, diced
1 jalapeño, thinly sliced (optional, for a bit of heat)
1½ tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle powder (or more, depending on how smoky/spicy you like it)
1 tsp dried Mexican oregano
1 can (280 g) diced tomatoes with green chiles
1 cup beef stock/broth
1 Tbsp fresh lime juice
Fresh cilantro, chopped, for garnish (optional)
Lime wedges, for serving
For the Crispy Cheese Taco Shells
1 cup (or more, depending on how many shells you want) shredded cheese — sharp cheddar works great; Mexican-blend (cheddar, Monterey Jack, etc.) is also good.
Optional: a pinch of garlic powder, chili powder, or cumin to season the cheese before baking.
Parchment paper, for baking.
Instructions
- Prepare the Shredded Beef
- Season the beef roast generously with salt and pepper.
- Place the roast in a slow cooker (crock-pot).
- Add the diced onion, sliced jalapeño, cumin, garlic powder, smoked paprika, chipotle powder, and oregano.
- Pour in the can of tomatoes with green chiles and the beef stock.
- Cook: either on low for ~8 hours or on high for ~5–6 hours, until the beef is fork-tender.
- Once cooked, remove the beef and shred it using two forks.
- Return the shredded beef to the slow cooker, stir it into the sauce, and let it soak up the flavors for a few minutes.
- Finish with fresh lime juice, and stir in chopped cilantro if using.
- Make the Crispy Cheese Taco Shells
- Preheat your oven to 350 °F (about 175 °C).
- Line a baking sheet with parchment paper.
- Divide the shredded cheese into small piles (about ¼ cup each), spacing them well apart on the parchment. Flatten each pile gently into a circle.
- Optionally sprinkle each cheese circle with a little garlic powder, cumin, or chili powder for extra flavor.
- Bake in the oven for 5–7 minutes, or until the cheese is bubbling, the edges are golden, and you start to see a lacy, crispy texture.
- Remove from oven and let the cheese rest 1–2 minutes so it firms up but is still pliable.
- Use a spatula to carefully lift each cheese circle and drape it over the handle of a wooden spoon (balanced on two cups) or another makeshift support. Let it cool and harden into a taco-shell shape.
- Once fully cooled and crisp, the cheese shells are ready to be filled.
Professional Serving / Presentation Tips
Use a taco holder (or a makeshift stand) to keep the shells upright when filling — it makes them easier to build and serve.
Place a layer of shredded lettuce or coleslaw at the bottom of each shell before adding the beef; this adds freshness and helps catch any juices.
Offer a variety of toppings: chopped red onion, diced tomatoes, sour cream or Greek yogurt, sliced avocado, fresh cilantro, and lime wedges.
For contrast, serve a side of pickled jalapeños or pickled red onions — the tang nicely offsets the richness of the beef and cheese.
Garnish with a sprinkle of cotija cheese or extra shredded cheese for color and creaminess.
Looking for a creative, low-carb twist on taco night? Try these crispy, melted-cheese taco shells filled with slow-cooked Mexican shredded beef. It’s bold, crunchy, and endlessly satisfying — all while keeping things simple and carb-light. Perfect for weeknights, entertaining, or whenever you just want tacos without the tortilla.
enjoy