Is this “cheese taco” even better than a regular taco?
To see what happened, watch the video above, or keep reading.
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How to make a ‘cheese taco’
Here’s what you’ll need to pull off this recipe. Of course, all toppings are optional:
Mozzarella cheese (shredded)
2 swing-top bottles, or something similar
Ground beef (we used vegan beef crumbles instead)
Peppers (serrano or poblano work best)
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To start, heat a small to medium skillet over the stove. Add a few handfuls of the cheese, until a solid layer fills the pan. Heat the cheese past the point of melting, until it starts to bubble and get crispy.
Then, flip your cheese, heating the other side for 30 seconds or so. Next, quickly remove the cheese and hang it over two skewers. Suspend the skewers about an inch apart over a pair of swing-top bottles or something similar, letting the cheese collapse and fold into a taco shell (this will take several minutes, and you may have to mold it a bit with your hands, too).
Meanwhile, cook your protein and add the taco seasoning, sliced peppers and onions. Once that’s ready, add the mix to your taco shell and top with avocado slices, cilantro and fresh-squeezed lime juice.
And that’s it! This recipe isn’t the easiest to pull off, because molding the taco shell can take a few tries. But once it’s ready, it’s more than worth it. This thing is cheesy, crunchy and so big it can hold two tacos’ worth of toppings. We highly recommend trying it.
If you liked this video, check out our attempt at making these viral “black bean brownies.”
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