CHEESE SHELL TACOS

6 Steps to complete

• 1
  Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• 2
  Preheat a skillet for 2 minutes over medium heat. Sauté chorizo for 2 minutes, crumbling with a spoon while cooking. Add onion, garlic, and continue to cook for 1 minute. Add ground beef, salt, black pepper, and tomato paste. Stir to combine and cook for 7 to 8 minutes or until meat mixture reaches an internal temperature of 165°F. Divide into 6 portions. Cover and keep warm until needed.
• 3
  In a bowl; mix together 1¾ cups Chihuahua® Cheese and ⅓ cup Cotija Cheese. Divide cheese mixture into 6 equal portions.
• 4
  Mound each portion of cheese 2 inches apart on the prepared baking sheet. Press each cheese mound down slightly to form an even layer. Bake cheese taco shells for 5 minutes, rotate pan for even cooking to avoid hot spots. Bake for an additional 2 to 3 minutes or until small bubbles appear across the cheese surface and the edges begin to brown.
• 5
  Remove from oven and let cheese taco shells cool for several minutes. Use a paper towel to dab off excess oil.
• 6
  Fill each taco shell with 1 portion taco meat. Top with lettuce, Sour Cream, tomato, and extra Chihuahua® Cheese. Serve & enjoy!