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.
SHELLS-N-CHEESE TACO CASSEROLE
Threw this all together last night and BOY was it good! I even remembered to write everything down as I went along, so now I can share it with all of you! Enjoy!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
- Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
- Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
- Fold shells and cheese mixture into beef mixture.
- Pour into greased casserole dish.
- I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
- Top evenly with shredded cheese.
- Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
- Bake in 350º oven, uncovered for 20 minutes, or til hot .
- Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.
Nutrition Facts : Calories 767.6, Fat 44.2, SaturatedFat 23.9, Cholesterol 152.7, Sodium 1151.5, Carbohydrate 48.1, Fiber 2.5, Sugar 10.3, Protein 44.5
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