Nacho Shells Recipes

Steps:

• Preheat oven to 350°F. In large bowl, stir together tomato puree, salsa and garlic powder. Spread 3/4 cup sauce mixture in bottom of a 13 × 9 × 2-inch baking pan. Reserve remaining sauce. Cook pasta according to package directions until al dente. Rinse with cold water and drain. Cook turkey in a large skillet sprayed with cooking spray, over medium heat, breaking pieces up until turkey is no longer pink. Stir in taco seasoning, water and cream cheese, stirring until cream cheese is melted; simmer until thickened. Stir in refried beans and green chilies. Fill shells with bean mixture, using 2 tablespoons filling per shell. Place filled shells in prepared baking dish, top with remaining sauce. Cover with foil and bake 30 minutes; sprinkle with cheese and cilantro, if desired. Uncover and bake 5 to 10 more minutes. Serve topped with cilantro and sour cream (optional). Enjoy!

Steps:

• Prepare Dinner according to package directions.
• Stir in salsa.

Steps:

• Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.
• Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.

Steps:

• Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
• Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!