CHEDDAR CHEESE TACO SHELLS
Provided by Sunny Anderson
Time 30m
Yield 4 shells
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
- Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
- Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
- Fill the shells with your favorite taco fillings.
TACO POTATO SHELLS
My husband, Alex, loves hearty meals, so this meat-and-potato dish is right up his alley! Some times I serve the leftover pulp as mashed potatoes on the side. - Kathy Ravis, Vermillion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter. , Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.
Nutrition Facts : Calories 375 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 766mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
TACOS IN PASTA SHELLS
This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.
Provided by grannycancook
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and onions; serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g
TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
HOMEMADE TACO SHELLS
these are homemade soft taco shells my mom would make when we were growing up, we always loved them. I don't know where she got the recipe i don't think she even knows, she's a great collector of recipes. My husband even likes these and he's not a big fan of soft taco shells!
Provided by hotmomma Temple
Categories Healthy
Time 12m
Yield 16 taco shells
Number Of Ingredients 5
Steps:
- Mix all ingredients together till smooth.
- Heat frying pan greased with oil.
- Pour 1/4 cup batter in pan, rotate pan, remove when cooked.
Nutrition Facts : Calories 93.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 85.3, Carbohydrate 17.8, Fiber 1, Sugar 0.1, Protein 3
HOMEMADE TACO SHELLS #1
These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!
Provided by Cindy1
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
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!
TACO STUFFED PASTA SHELLS
Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
TACO PASTA SHELLS
I tease my family that we have to save leftovers of this dish for my lunch the next day. This wonderful recipe uses pasta shells instead of taco shells or tortillas.-Laura Pope, Bloomville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells. , Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 897mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
TACO SALAD WITH BAKED SHELLS
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.
Nutrition Facts :
TACO SHELLS
This is an excellent, easy method for making low-fat taco shells. NOTE: More than one ingredient is required. The cooking oil ingredient is not to be used.
Provided by Happy Hippie
Categories Tex Mex
Time 10m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Drape tortillas over individual rungs on oven rack.
- Bake at 400 degrees until crisp (approximately 5 minutes.).
- Carefully remove the taco shells and allow to cool.
Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.2, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
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