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
LOW-CARB KETO CHEESE TACO SHELLS
Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.
Provided by Fioa
Categories Main Dish Recipes Taco Recipes
Time 28m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
- Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
- Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g
TACO SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
- In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
- Top each serving with some sour cream and salsa if desired.
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.
CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)
Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!
Provided by Kim Hardesty
Categories Dinner
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
- Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
- Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown.
- Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells.
- Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
- * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned - not dark, but not bright orange any more.
- 1 carb per shell.
Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 10.6 g, Fat 13.6 g, Sodium 273 mg, SaturatedFat 7.6 g, Cholesterol 38 mg, ServingSize 1 shell, UnsaturatedFat 3.8 g
THE BEST KETO TACO SHELLS
Our Keto Cheese Taco Shells are super quick and easy to make - with just 1 ingredient. These crunchy shells are perfect to fill with your favorite Mexican toppings!
Provided by Gerri
Categories Dinner Lunch Main Course
Time 15m
Number Of Ingredients 1
Steps:
- Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
- Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
- Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.
- Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn't cooked enough, your shells can be chewy instead of crispy.
- Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
- Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.
Nutrition Facts : Calories 168 kcal, Carbohydrate 1 g, Protein 12 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 351 mg, Sugar 1 g, ServingSize 1 serving
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
CHEESE TACO SHELLS
You can make a cheese taco shell and top it with all of your favorite taco toppings!
Provided by Linley Hanson
Categories Dinner
Time 10m
Number Of Ingredients 2
Steps:
- Drizzle olive oil in a nonstick frying pan and heat over medium heat.
- Place one round piece of cheese into the pan and heat the cheese wrap until it begins to bubble and brown around the edges. It will start to melt immediately, but it will take around 4-5 minutes to get nice and crispy.
- Remove the pan from heat and let the crispy cheese tortilla cool in the pan for 2-3 minutes. As it cools it will harden even more.
- Carefully remove the crispy cheese tortilla from the pan with a spatula and set it on a plate.
- If you are planning on keeping the tortilla flat, leave the tortilla on the plate. If you would like to make a 'hard shell taco' shape, drape the cheese tortilla over the end of a wooden spoon so the sides are hanging on each side of the spoon (upside down).
Nutrition Facts : Calories 140 kcal, Sodium 150 mg, Fat 13 g, Protein 6 g, ServingSize 1 serving
EASY LOW CARB KETO CHEESE TACO SHELLS RECIPE
An Easy Low Carb Keto Cheese Taco Shells recipe that uses cheese wraps and a few tools to make. Perfect if you're looking for a grain-free taco shell.
Provided by Davinah
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 2
Steps:
- Preheat the oven to 375 degree
- Add the Cheese Wraps to a parchment-lined baking sheet. Sprinkle them with the seasoning (if you'd like to use it)
- Bake the cheese wraps for 4 minutes
- Allow the cheese wraps to cool for 1 minute
- Gently lift the cheese wraps from the parchment paper and drape them over a taco stand or the edge of a bowl so that they form a taco shell shape.
- Flip the cheese wraps over after 1 minute and fill with your preferred toppings.
Nutrition Facts : Calories 90 kcal, Carbohydrate 1 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 191 mg, Sugar 1 g, ServingSize 1 serving
CHEESE TACO SHELLS
These are a fun change-up and great as a party appetizer. Your friends will love it! Keep the fillings light since the shell is made of, well, CHEESE.
Provided by Nick
Categories Appetizer
Time 30m
Yield 6 taco shells
Number Of Ingredients 1
Steps:
- 1) Line a baking sheet with parchment paper and portion out cheese into about 1/2-ounce piles. Do six per baking sheet.
- 2) Add baking sheet to a 350° F. oven and let bake so cheese melts. Bake for 10-15 minutes. Turn baking sheet so the taco shells bake evenly. When the cheese starts to brown on the edges and the bubbles solidify on the cheese, they are done.
- 3) Work quickly now. While your cheese is still flexible, add the taco shells to an upside-down muffin tin. Use the muffin tin holes to keep the shells in place. Let cool completely.
- 4) Fill cheese taco shells with light toppings. I like a simple mix of lettuce, chopped bacon, and tomatoes. Yum!
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- Place two cheese wraps on the parchment and bake for 4-5 minutes or until the edges of the wraps are golden brown and crispy.
- Create a resting spot for your taco shells by bridging a long-handled wooden spoon between two drinking glasses. Remove the toasted wraps from the oven and carefully lift the parchment at opposite ends to remove from the sheet pan. Place the parchment on a cutting board or another cool surface and allow the wraps to cool for 10-20 seconds. Using your fingertips gently grasp an edge of each wrap and carefully pull them away from the paper until they release. Briefly place the wraps on paper towels to help absorb excess oil, then drape the wraps over the wooden spoon handle to form taco shells. Let the shells sit for 10 minutes to cool and firm up.
- Once the taco shells are cool and rigid, fill them with your favorite taco fillings and enjoy. Note: The above instructions produce two taco shells at a time. You can make taco shells in advance and store them in an airtight container.
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- Preheat oven to 375º. Line a baking sheet with parchment paper and spray with cooking spray. Place ½ cup mounds of cheddar on baking sheet and season with pepper.
- Meanwhile, set up 4 stations of two upside-down glasses and a wooden spoon as a bridge. Using a spatula, immediately transfer cheese mounds to wooden spoons to form shells.
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