Cheese Crisp Tacos

The quote "Cheddar makes everything better" comes to mind on this one.  Cheese crisps, mean two different things to me and my husband, at least they used to.  My cheese crisps are a crunchy tortilla with cheese melted on it.  His is crispy cheese.  Go figure.

I'm now a sucker for a nice cheese crisp, Trever style! The secret to making these delectable snacks of scrumptiousness, is Dixie. No no, not the good ol land of Dixie, but the paper plates.  There is something about the Dixie plates that allows the cheese to melt without sticking to the plate. I'm sure its the waxie surface. 

My husband was experimenting with these one day, and in the words of Emerill... "BAM" this crunchy, cheesy sensation was born.

Cheese Crisp Tacos

1 lb ground beef (or turkey)

1/2 medium onion (diced)

2 cloves garlic

cheddar cheese

toppings of your choice

Brown meat and onion together until no longer pink.  Add garlic. Stir well and cook one minute.  Remove from heat.  Using a Dixie plate (whichever size you like) cover the bottom of the plate with a layer of cheese.  Microwave on high for about1-1 1/2 minutes. Checking on it every 30 seconds. It's done when the cheese is still soft but no longer gooey.

Dab a paper towel onto the cheese to remove excess grease.  Remove cheese (quickly) and fill with desired meat and toppings. Fold over. The cheese will harden as it cools.