DESSERT TACOS
Old El Paso® Prize-Winning Recipe Munch a fun fruit-filled stand-up treat that will become a family favorite. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
- Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
- Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.
Nutrition Facts : Calories 620, Carbohydrate 85 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Taco, Sodium 210 mg, Sugar 54 g, TransFat 1 1/2 g
MINI TACO S'MORES
A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 34 mini tacos
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
- Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
- Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
- Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
- Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
- Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.
MINI DESSERT TACOS
I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.
Provided by JnLAllin
Categories Desserts
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
- Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
- Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
- Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.9 g, Cholesterol 20.5 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 5.6 g, Sodium 397.3 mg, Sugar 11.5 g
DESSERT TACOS
Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Refrigerate 1 hour.
- Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
- Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
- Spoon pudding mixture into taco shells; top with fruit and coconut.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 14 g, Protein 4 g
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