Cheese Taco

For the cheese taco, I grated cheddar cheese, and shaped it into a rough circle on a baking sheet. I melted this in the oven at 400 ( only takes about 2 minutes, keep an eye on it!), let it cool slightly, and draped it over two slats of a metal cooling rack set over a mixing bowl to form a taco shape. After it had hardened, I filled it with seasoned ground beef and jalapeno. The taco shell was pretty oily, and a little soft: next time, I’ll add some flax seed. YUM

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