Preheat the Oven to 350*F.

Shred your block of preferred cheese. I prefer Pepper Jack, but I have had great success using Cheddar, Monterey Jack, and other cheeses too.

Place about 2 ounces of shredded cheese onto each piece of parchment paper, on a large baking sheet.

Bake the cheese in the oven initially for about 8 to 10 minutes. You will want to cook the cheese long enough for it to bubble, and for the outer edge of the cheese to start to get crispy. I recommend removing them from the oven around this time so that you can place them onto a taco rack, or something similar that will allow you to place them back into the oven to finish baking for a few minutes to crisp up even more into the shape of a taco shell.

You will want to remove the cheese shells from the oven and allow to cool a little while before serving so that you can hold them with your hands.

While the cheese shells are cooking, prep your toppings that you want to put on your taco, and get your beef or other meat of choice cooking on the stove too.

To make my own Taco Seasoning I combine 3 Tablespoons Cumin, 2 Tablespoons Chili Powder, 1 Tablespoon Paprika, ½ Tablespoon Granulated Garlic, and ½ Tablespoon Onion Powder or Granulated Onion. I will also add some salt during cooking usually too.

Brown the Grass-fed Beef over Medium High Heat and season with the Keto Taco Seasoning mixed above. Be sure to use a utensil to chop teh meat up even further into finely ground beef.

When all the ingredients are ready plate your taco shells and fill with the meat and toppings. I will also often add some sour cream and hot sauce to the top.