To make the 8 cheese taco shells,* mix the two shredded cheeses together in a bowl.

Line a baking sheet with parchment paper, then place 2 oz. of the shredded cheese mix per taco in an even layer in rounds on the paper. Leave 1” between each round of cheese. The cheese should be spread evenly, not piled.

Bake the cheese rounds at 350°F for 5 to 7 minutes until the cheese is completely melted and the edges start to turn brown.

When the cheese is golden brown, remove from the oven and let cool for a minute. Meanwhile, place two glasses or cups upside down about 8” part and balance a rolling pin or utensil with a round handle between the two glasses.

Use a spatula to lift each cheese round off the baking tray and then drape it over the rolling pin. Leave the cheese round hanging there until it hardens and then remove.**

Cook the Steak-eze per the instructions on the box. Then turn the heat to low, add the Keto Chow, salsa, red pepper flakes, ground cumin, smoked paprika, and chipotle peppers. Stir.

Warm until heated through, then spoon into the hard cheese shells and serve.