• 12 slices of provolone cheese
  • 1 pound ground turkey (I used 93/7)
  • 1 packet of dry taco seasoning
  • 1 pint of grape tomatoes
  • 1 bag of shredded cheese (I used cheddar, but Mexican would work well too)
  • 1 head of iceberg lettuce
  • Light sour cream (optional, but highly recommended. Unless you’ve got guacamole. In that case use guacamole. Hell, use both. I wish I had guacamole right now…)
  • Parchment paper


  1. In a large saucepan, brown taco meat over medium heat till it’s cooked through. Then, drain off the fat and return the meat to the saucepan.
  2. Mix in the packet of taco seasoning and add in 3/4 cup water and bring to a boil. Reduce heat and simmer five minutes.
  3. To make the shells: overlap 2 slices of provolone cheese on a square piece of parchment paper. Microwave 1 minute and 10 seconds till the cheese gets all bubbly and browns around the outsides. Then, remove and hold the paper/cheese in a U shape to form the taco shell. I would suggest doing this over the sink, because some fat from the cheese will run off, and it’s messy, so just do it over the sink. Hold it like this for a minute or so until it’s cooled. (or if you’re impatient like me, you can hold it in the freezer for a few seconds to try to speed things up…). Repeat this five more times to use all your cheese and make six shells.
  4. photo 2 (3) photo 3
  5. Prepare your toppings. I sliced the grape tomatoes into quarters and shredded the iceberg lettuce.
  6. Fill each shell with a few spoonfuls of taco meat, then top with cheese, lettuce, tomatoes, and sour cream (or guacamole if you’re so lucky).
  7. Now, odds are you’re going to have more meat and veggies than will fit in your shells, so you can either get another package of provolone to make twice as many shells, or you can do what I did and make taco salads!!!! Man, I love a taco salad. I could eat one right now. Clearly I shouldn’t blog when I’m hungry…
  8. Anyways, there you have it. Go forth and eat tacos!

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