Copycat Taco Bell Nacho Cheese Doritos Locos Tacos Supreme Recipes

COPYCAT TACO BELL NACHO CHEESE DORITOS LOCOS TACOS SUPREME

Steps:

• Make Copycat Taco Bell Seasoned Beef, reserve 2 1/2 cups, set aside.
• Heat oven to 350°F Place two baking racks over rimmed baking sheets; spray generously with cooking spray. Using aluminum foil, roll 12 1/2- inch balls. Stir together melted butter and sugar until well combined.Remove "cheese powder" packets from macaroni and cheese boxes. Save pasta for a later date. Remove "taco seasoning mix" packet from Taco Dinner kit, set kit aside for later.
• In a shallow rimmed dish, stir together both packets of "cheese powder", "taco seasoning mix", paprika, salt, Accent, onion powder, and garlic powder.
• On prepared baking sheets, arrange taco shells, (12) spacing out evenly. Working one at a time, holding the shell from the inside, brush both both sides with butter mixture. Dip buttered shell into cheese powder mix on both sides, pressing gently to adhere. Spray both sides of dipped shell with cooking spray and place back on baking rack. Repeat with remaining shells.
• Fit prepared aluminum foil balls into the "mouths" of the taco shells; this will help keep the shells in shape while they bake. Bake for 3 to 5 minutes, until shells are warmed. Allow to cool on racks fully, remove foil balls.
• Dividing evenly, Fill Copycat Nacho Cheese Doritos Locos Tacos Supreme Shells with Copycat Taco Bell Seasoned Beef, lettuce, tomato, shredded cheese, and sour cream. Serve immediately.

HOMEMADE DORITOS LOCOS TACOS RECIPE BY TASTY

Steps:

• Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
• Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
• Preheat the oven to 400°F (200°C). Grease 2-3 baking sheets with nonstick spray.
• Working with one dough ball at a time (keep the rest covered so they don't dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
• Transfer the tortilla to the griddle and cook for 1-2 minutes per side, until lightly browned.
• Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
• Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
• Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
• Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5- 7 minutes.
• Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
• Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
• In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
• Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
• To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
• Serve immediately.
• Enjoy!