Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
Using a 1/4 cup, scoop out portions of shredded cheese onto the baking sheet. Shape them into a 4-inch, circular shape.
Bake the cheese taco shells for 8-10 minutes, until completely melted and golden brown.
Remove them from the oven and let them cool for several minutes. Once slightly cooled, use a spatula to lift the cheese shells and place them onto a greased rolling pin or glass jar. Let them cool completely, before removing and using.
Notes
TO STORE: Leftover taco shells can be stored at room temperature, covered, for up to seven days. TO FREEZE: Place the cooled shells in a ziplock bag and store them in the freezer for up to two months.