Optional: preheat oven to 350 F (180 C). See step 7 for more info.

Heat a large skillet over medium heat.

Add the meat and cook until browned.

Add the taco seasoning and a splash of water.

When done, cover and move to back burner to keep warm.

For each taco shell you'll be making, take 2 cups and place them upside down about 4-5 inches apart from each other and balance a large spoon between them. The cheese will be draped across the spoon and hang down so that it hardens in place.

There are two methods to making the taco shells (oven or skillet). Pick whichever suits your needs better.

OVEN: On a baking sheet lined with parchment paper or a silicone pad, add the cheese in small tortilla-sized circles (about 1/4 cup cheese per taco). Give a couple inches of space in between each taco. Cook in the oven for about 5-7 minutes until the edges brown. SKILLET: Heat a small non-stick skillet over medium heat. Make each taco separately by sprinkling the cheese (about 1/4 cup cheese per taco) in a small tortilla-sized circle. Cook for a couple minutes until edges are browning but cheese is still bubbling. Continue to the next step before making more taco shells.

No matter which method you used, let the shell(s) cool for about a minute.

Working quickly, remove a cheese circle with a spatula and drape it over a spoon you had set up. Repeat for each shell. Be careful as the cheese will be very hot.

Let each taco shell firm and cool completely.

Stuff taco shells with beef and top with salsa, sour cream, and lettuce.

Leftover note: While they won't be as crispy, you can store leftover taco shells in the fridge by stacking them with paper towels in between each shell and storing in an airtight container. Do not reheat as they will melt.