Cannoli Mini Taco Bowls Recipes

CANNOLI MINI TACO BOWLS

Steps:

• In medium bowl, beat ricotta cheese, whipping cream, icing sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.
• Meanwhile, in deep fryer or 3-quart (3 L) heavy-bottomed pot, heat at least 2 inches (5 cm) oil to 350°F. In large resealable food-storage plastic bag, add granulated sugar and cinnamon.
• Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.
• Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled bowls, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled bowls in refrigerator.

CANNOLI MINI TACO BOWLS™

Steps:

• In medium bowl, beat ricotta cheese, whipping cream, powdered sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.
• Meanwhile, in deep fryer or 3-quart heavy-bottomed pot, heat at least 2 inches oil to 350°F. In 1-gallon resealable food-storage plastic bag, add granulated sugar and cinnamon.
• Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.
• Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled bowls, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled bowls in refrigerator.

MINI BEEF TACO BOWLS

Steps:

• Heat oven to 350°F.
• Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
• Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
• Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.