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Crock Pot Taco Shells and Cheese

Crock Pot Taco Shells and Cheese
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A simple and delicious slow cooker recipe for crunchy, cheesy taco shells made with tortillas, shredded cheese, and taco seasoning. Perfect for busy weeknights or casual gatherings, this recipe yields flavorful, crispy taco shells infused with melted cheese that can be customized with various cheeses, spices, and additional ingredients.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded cheese (a blend of cheddar and Monterey Jack recommended)
  • 6–8 flour or corn tortillas
  • 2 tablespoons melted butter or oil
  • 1 tablespoon taco seasoning (blend of cumin, chili powder, paprika, and other spices)
  • Optional: 1-2 chopped jalapeños

Optional Add-ins

  • Diced bell peppers or onions for veggie boost
  • Additional cheese varieties like pepper jack, mozzarella, or smoked gouda for cheese swaps
  • Fresh cilantro or parsley for garnish

Instructions

  1. Prepare Your Ingredients: Start by shredding your cheese if it’s not pre-shredded. Warm your tortillas slightly to make them flexible enough to fold gently into a taco shell shape without cracking.
  2. Coat Tortillas: Brush each tortilla lightly with melted butter or oil on both sides; this helps achieve golden crunchiness as they cook.
  3. Season and Layer: Sprinkle your taco seasoning evenly over the tortillas to build bold flavor. Then add a generous amount of shredded cheese on one side of each folded tortilla. Add optional jalapeños or other add-ins as desired.
  4. Arrange in Crock Pot: Place the cheese-filled tortillas standing up on their sides inside the crock pot, allowing space for air to circulate for crisping.
  5. Cook Until Golden and Cheesy: Set your crock pot to low and cook for 1.5 to 2 hours, checking occasionally to ensure the shells achieve a nice crisp without burning.
  6. Serve and Enjoy: Once cooked, carefully remove the taco shells from the crock pot and let them cool slightly for best crunch and cheesy pull. Garnish as desired and serve with sides or fillings.

Notes

  • Use fresh tortillas for better folding and even crisping.
  • Don’t overcrowd the crock pot; allow space for air circulation.
  • Cook low and slow to achieve perfect melted cheese and crispy shells.
  • Adjust cheese amounts to control gooeyness versus crunchiness.
  • Watch closely near the end of cooking to avoid burning.
  • Store leftovers in airtight containers at room temperature for up to two days.
  • Freeze shells on a baking sheet before transferring to bags for up to one month.
  • Reheat gently in a toaster or oven at 350°F for 5-7 minutes to restore texture.

Nutrition

Keywords: crock pot, taco shells, cheesy taco shells, slow cooker recipe, Mexican appetizers, gluten free tacos, cheesy tacos

Find it online: https://homemademealz.com/crock-pot-taco-shells-and-cheese/