Hello! I just ran (and walked) 14 miles. In Florida. In July. Don’t try this at home. (Unless your home is somewhere pleasant this time of year like the North Pole.) Even though I took several walk breaks I’m happy with myself because it was super HOT but I didn’t cut it short.
I have a pimple/bug bite combo on my chin that I’ve managed to make look like the herp by scratching it all night, so I’m doing this…
Recently I saw a few people share the Cheese Taco Shell steps in a super short Instagram video.
I have been around the block a few times but for some reason this impressed the heck out of me and I had to try and recreate it.
First attempt was a bust, but I learned from it – you need to leave the cheese on the pan for a while, until the edges start to brown. Also, I didn’t flip it. I just let it melt until it started to brown.
How to Make a Cheese Taco Shell:
You will need…
1. Shredded cheese (that melts, don’t give me that super low fat kind that doesn’t)
2. A sense of humor for failure potential.
1. Heat pan and spray with non-stick spray.
2. Place a small pile of cheese (1/3-1/2 cup not packed) in the middle of the pan.
3. Let cheese melt and start to get bubbly and the edges brown. This took longer than I expected and I wasn’t patient enough the first time around.
When it’s nice and set…
4. Drape over a wooden spoon and let cool off and harden.
5. Fill with taco ingredients and enjoy your gluten free, low carb, fancy pantsy taco shell!
Impress your friends (or blog readers if you don’t have friends) with your Martha Stewart-like skills in the kitchen!! Pin it.
Note the dog photobomb. We have a house full of pups!!
In other “how-to” news…
Ben went to a big mango festival before I got out here and bought a bushel (or something) of mangos. They are all getting ripe and I’ve been giving lessons on how to cut a mango to his family.
Check out my “How to Cut A Mango” video here.