There's a paywall to get to the instructions, but you're basically melting the cheese on a griddle or silicone lined baking sheet and pressing into muffin tins while still warm. Fill the cooled shells with the browned and seasoned meat and taco toppings you prefer. I suggest silicone mini-muffin tins for one bite servings. It's neater. When you make fricos - cheese crisps - they're always going to be a little greasy, but you can blot excess oil with paper towels once they have cooled and solidified. They make zero-carb tortillas these days, but they don't have the savory zing of fricos.
