Copycat Taco Bell Cheese Shell Recipe

Recreating a Taco Bell Cheese Shell at home sparked both curiosity and a culinary challenge I couldn’t resist. Imagine the delight of biting into a shell made entirely of cheese, its exterior satisfyingly crisp encasing the seasoned meat, fresh lettuce, and tangy sauce within. It’s the kind of kitchen experiment that promises fun in the making and the joy of indulgence in every bite.

How to make Taco Bell Cheese Shell

The Taco Bell Cheese Shell is a taco shell made primarily from cheese instead of the traditional corn or flour tortilla. It was featured in select Taco Bell menu items, with the most famous example being the “Cheesy Toasted Breakfast Burrito” and the “Naked Chicken Chalupa” (which used a fried chicken shell instead of a traditional tortilla but had similar vibes).

Ingredients:

• 1 cup shredded cheddar cheese (or a mix of your favorite melting cheeses like cheddar, Monterey Jack, or Colby)
• Parchment paper (not wax paper, as it can stick to the cheese)

Equipment:

• Non-stick skillet or pan
• Spatula
• Two bowls (one must fit inside the other, leaving enough space to drape the cheese shell over)
• Microwave (optional, for alternative method)

Instructions:

Stovetop Method:

1. Preheat the Pan: Heat a non-stick skillet over medium heat. No oil or butter is needed since the cheese releases its own fat and will not stick to the pan.
2. Form the Shells: Sprinkle the shredded cheese evenly across the bottom of the pan. You can use a circular motion to help form a nice round shape. The cheese layer should be thin enough to crisp up but not so thin that it breaks easily.
3. Cook the Cheese: Allow the cheese to melt and cook. Bubbles will start to form, and the edges will begin to turn golden brown. This usually takes about 1-2 minutes. Watch for the surface to become slightly crispy.
4. Shape the Shell: Once the cheese is adequately crispy, gently lift it off the pan with a spatula. Then, quickly drape it over an upside-down bowl or a rolling pin. You can also hang it between two objects to shape a taco shell. Work quickly, as the cheese will start to harden and keep its shape as it cools.
5. Cool the Shells: Let the cheese shell cool for about 2-3 minutes. It will harden and become more solid as it cools, maintaining its taco shell shape.

Microwave Method:

1. Prepare the Cheese: Place a round piece of parchment paper on a microwave-safe plate. Spread the shredded cheese on the parchment paper in a circular shape, similar to the stovetop method.
2. Microwave the Cheese: Microwave on high for about 1 to 2 minutes, or until the edges are golden brown and the center is bubbly and crisp.
3. Shape and Cool the Shells: Carefully remove the plate from the microwave (it will be hot), and quickly and carefully mold the cheese over a bowl or a rolling pin to form a taco shell. Let it cool for 2-3 minutes.

Tips for the Perfect Cheese Shell:

• Cheese Selection: Using a mix of cheeses can add flavor depth and texture. Ensure the cheese is a good melting type to create the perfect cheese shell.
• Thickness is Key: Ensure the cheese is evenly spread. Too thick, and it won’t crisp up nicely; too thin, and you risk it breaking.
• Watch Closely: The transition from melted to crispy can happen quickly, so keep an eye on it to avoid burning the cheese.
• Experiment with Sizes: You can adjust the amount of cheese used depending on your preference for taco size. Just remember to adjust cooking times accordingly.

Ingredients Substitutes

Creating Taco Bell Cheese Shell at home leaves room for customization based on dietary needs, personal preference, or simply because you want to experiment with different flavors and textures.

Cheese Alternatives:

• Dairy-Free Cheese: Use a high-quality dairy-free cheese that melts well, such as a blend that includes tapioca for stretchiness. Brands like Daiya or Follow Your Heart offer shreds that could work, but check the melting properties, as some dairy-free cheeses do not crisp up in the same way as dairy cheese.

• Different Cheese Varieties: Experiment with various cheeses for different flavors. Some options include:
  • Asiago or Parmesan for a sharper taste.
  • Gouda or Fontina for a creamy and rich flavor.
  • Pepper Jack for a spicy kick.
  • Mozzarella for a mild, classic flavor (though it may be less firm than cheddar when melted).

• Nutritional Yeast: For a cheesy flavor with a different nutritional profile, add nutritional yeast to dairy-free cheese alternatives. This won’t create a shell, but it can offer a cheesy flavor for those who cannot consume traditional cheese.

Final Thoughts

Making Taco Bell Cheese Shells at home is about recreating a fast-food favorite and adding a personal touch to your culinary creations.

More Taco Bell Recipes:

• Copycat Taco Bell Beefy Crunch Burrito Recipe
• Copycat Taco Bell Churro Birthday Cake Recipe
• Homemade Taco Bell Steak Nacho Fries Recipe
• Copycat Taco Bell Dirty Baja Blast Recipe
• Copycat Taco Bell Cheesy Dipping Burrito Recipe

Taco Bell Cheese Shell

Serves: 4 Prep Time: 5 Minutes Cooking Time: 0 Minute 0 Minute

Nutrition facts: 170 calories 9 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 cup shredded cheddar cheese 
• Parchment paper (not wax paper, as it can stick to the cheese)

Instructions

Stovetop Method:

1. Preheat the Pan: Heat a non-stick skillet over medium heat. No oil or butter is needed since the cheese releases its own fat and will not stick to the pan.
2. Form the Shells: Sprinkle the shredded cheese evenly across the bottom of the pan. You can use a circular motion to help form a nice round shape. The cheese layer should be thin enough to crisp up but not so thin that it breaks easily.
3. Cook the Cheese: Allow the cheese to melt and cook. Bubbles will start to form, and the edges will begin to turn golden brown. This usually takes about 1-2 minutes. Watch for the surface to become slightly crispy.
4. Shape the Shell: Once the cheese is adequately crispy, gently lift it off the pan with a spatula. Then, quickly drape it over an upside-down bowl or a rolling pin. You can also hang it between two objects to shape a taco shell. Work quickly, as the cheese will start to harden and keep its shape as it cools.
5. Cool the Shells: Let the cheese shell cool for about 2-3 minutes. It will harden and become more solid as it cools, maintaining its taco shell shape.

Microwave Method:

1. Prepare the Cheese: Place a round piece of parchment paper on a microwave-safe plate. Spread the shredded cheese on the parchment paper in a circular shape, similar to the stovetop method.
2. Microwave the Cheese: Microwave on high for about 1 to 2 minutes, or until the edges are golden brown and the center is bubbly and crisp.
3. Shape and Cool the Shells: Carefully remove the plate from the microwave (it will be hot), and quickly and carefully mold the cheese over a bowl or a rolling pin to form a taco shell. Let it cool for 2-3 minutes.