In a large skillet crumble ground beef and cook over medium heat until browned.

Add diced onion and cook until softened and lightly browned, about 10 minutes.

Drain if needed.

Pour in Manwich and stir and heat through.

Meanwhile, preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Add 1/3 cup scoops of shredded cheese in 4 piles on the baking sheet.

You can also make smaller 1/4 cup piles for mini taco shells.

Bake for 8 minutes then remove the sheet from the oven and let the cheese circles cool for 30 seconds to a minute. I also gently blot off excess oil with a papertowel.

Gently remove each cheese circle with a spatula and lay on top of a suspended wooden spoon so that the cheese folds over into a taco shell shape.

Let each shell cool completely then repeat with remaining cheese.

You should get about 9 regular size taco shells or 12 small taco shells.

Fill shells with the sloppy joe mixture then top with your favorite toppings. I like chopped tomatoes, avocado, cilantro, and a dollop of sour cream.

Serve with rice and beans on the side.