Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper. Use a 1/4-cup measuring cup to mound four evenly spaced circular piles of shredded cheese on the paper.
Bake until the cheese is bubbly and lightly browned in spots, about 4–6 minutes depending on your oven.
Remove the sheet from the oven and let the cheese cool on the parchment for 1–2 minutes so it firms slightly but is still pliable.
Carefully lift each cheese round from the parchment and drape it over a rolling pin, small bowl, or similar curved surface to form a taco shell shape.
Let the shells cool completely until crisp, then serve.
