Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Measure 1/4 cup of shredded cheddar cheese and place it on the prepared sheet; flatten into a circle about 5 inches (12 cm) across. Repeat, leaving space between circles (about 3 per sheet).
Bake for 6–8 minutes, until edges are brown and crispy and centers are still slightly soft.
Remove from the oven and let cool on the sheet for 2–3 minutes until the cheese firms but is still pliable.
Carefully lift each cheese disk with a spatula and drape it over a rolling pin, wooden spoon handle, or similar cylinder to form a taco shell; hold in place until it cools and hardens.
Allow shells to cool completely so they crisp fully before filling.
