Preheat and prep: Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. If using a skillet, set a nonstick pan over medium heat.

Season the cheese: In a bowl, toss the shredded cheese with chili powder and garlic powder. This adds a little kick and boosts flavor.

Form the shells: On the baking sheets, make 6–8 small mounds of cheese, about 1/3 cup each. Flatten into circles about 5–6 inches wide, leaving space between them. If using a skillet, sprinkle the cheese in a circle directly onto the pan.

Bake or cook: Bake for 6–9 minutes, until the edges are deep golden and the center looks bubbly but not burnt. On the skillet, cook 3–4 minutes until the bottom is crisp and the top is melted.

Shape while warm: Let each cheese disk cool for 20–30 seconds, then drape it over a wooden spoon handle set across two jars, or over the edge of a bowl, to form a taco shape. Hold for a few seconds until it firms up. Work quickly—once the cheese cools, it won’t bend.

Cook the filling: Brown the ground meat in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat if needed. Stir in taco seasoning and water, simmer 2–3 minutes until saucy and well coated.

Assemble: Fill each cheese shell with the seasoned meat. Add lettuce, tomatoes, onions, jalapeños, and your favorite sauces. Finish with cilantro and a squeeze of lime.

Serve right away: Cheese shells taste best fresh while they’re crisp and warm.