Cover the bottom of 6-inch non-stick frying pan with 1/2 cup of the Mexican-blend cheese. Fry until it is lightly browned on one side. Pour off excess fat. Turn it over with a large spatula and cook until lightly browned on other side. Pour off excess fat. Remove from skillet and drape over a 1-inch wide wooden dowel suspended between two large cans or tall water glasses. Place paper towels under shells to catch any excess fat that may drain off. Repeat 3 times; reserve remaining cheese. Allow shells to cool until hardened. Meanwhile, brown ground meat in a non-stick skillet. Drain off fat. Stir in seasoning mix; add water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Fill shells with taco meat and shredded lettuce. Top each taco with some of the salsa or taco sauce and the remaining shredded cheese.
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