Turtle Shell Tacos Rsc Recipes

HARD SHELL TACOS

Steps:

• Heat the taco shells according to the instructions on the packet.
• Warm refried beans in a pan on low-medium heat for a few minutes, until warm all the way through.
• Prepare the fillings and place them in bowls with appropriate serving utensils.
• Arrange the shells on a large plate with the fillings around them on the table.
• ENJOY! :).

HARD TACO SHELLS

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.

TACOS IN PASTA SHELLS

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.

CLASSIC HARD SHELL TACOS

Steps:

• In a small bowl, combine chili powder, cumin, salt, garlic powder, onion powder, paprika and dried oregano. Set aside.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent.
• Add ground beef and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
• Add small bowl of taco seasoning and tomato paste. Mix thoroughly until tomato paste is completely combined with all the meat.
• Add water, mix to combine and remove the taco meat from the heat.
• Heat up hard taco shells according to package instructions.
• Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.

PEPPERONI BREAD (USING REFRIGERATOR LOAF)

Steps:

• Preheat oven to 350 degrees.
• Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
• Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
• Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
• MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
• Bake 350 degrees for 28-29 minutes until nicely browned.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Steps:

• Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
• Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
• Toss together corn, tomato, and onion and season with salt.
• Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

TURTLE SHELL SALAD

Steps:

• Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
• In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
• Lay romain lettuce leaf on each of six plates.
• Take ice cream scoop and place a scoop of.
• cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
• Save the lemon juice to serve.
• Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
• of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.