Corn Chip Tacos Recipes
CORN CHIP CRESCENT TACOS
Taco shells made from crescents: it's possible! A fast, flavorful and fun twist on taco night.
Provided by Amy Erickson
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
- On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
- On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
- Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.
Nutrition Facts : ServingSize 1 Serving
CRUNCHY CORN CHIP TACOS
Tasty dinner treat your family will LOVE. Quick and easy to make. Kids will enjoy helping to make this delicious meal! You can play around with this recipe to find the right amount for each individual person's taste. Add more or less heat depending upon how hot you like it! Top it all off with your favorite fixings, like lettuce, tomato, sour cream, and hot taco sauce.
Provided by Dakota's Dishes
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
- Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
- Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.
Nutrition Facts : Calories 629.1 calories, Carbohydrate 36.2 g, Cholesterol 106.8 mg, Fat 40.6 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 18.7 g, Sodium 1256.5 mg, Sugar 2.6 g
CREAMY CROCK POT TACOS WITH CORN CHIPS
Steps:
- Gather the ingredients.
- Brown ground beef in a pan, and drain. Put this in slow cooker/crock pot. Add the whipping cream, chili beans, and stir.
- Cut Velveeta into chunks, and place in slow cooker. Stir all of this, and cook on low for 1 to 2 hours.
- Serve over Fritos or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 380 kcal, Carbohydrate 36 g, Cholesterol 52 mg, Fiber 6 g, Protein 28 g, SaturatedFat 7 g, Sodium 1040 mg, Fat 14 g, ServingSize 12 to 15 servings, UnsaturatedFat 4 g
TACO IN A BAG
I love Taco in a Bag! I had this recipe at the Covered Bridge Festival in Indiana. My family loves them too! The chip bag serves as a shell for the tacos.
Provided by Jennifer Madigan
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
- With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Facts : Calories 902 calories, Carbohydrate 54 g, Cholesterol 134 mg, Fat 60.9 g, Fiber 4.7 g, Protein 34.6 g, SaturatedFat 23 g, Sodium 1390.1 mg, Sugar 4.2 g
FANTASTIC TACO CASSEROLE
I originally found this taco casserole recipe in a Taste of Home magazine. Since then, I have made this recipe at least 50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily remember all ingredients when I am at the store without my recipe card. I have served this for myself and had wonderful leftovers or many times I have made it for company with a nice green salad to accompany it. I hope you enjoy it as much as I do.
Provided by Leilani
Categories Lunch/Snacks
Time 30m
Yield 7-9 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and drain.
- Add taco seasoning and cook according to package directions, adding proper amount of water.
- Put corn chips on bottom of 8x8" dish.
- Cook refried beans on stove until hot.
- Add 1 cup cheese and 1 cup salsa. Stir until combined.
- Pour beans over corn chips in dish.
- Add beef to top of beans.
- Sprinkle remaining cheese over top.
- Sprinkle green onions and black olives over cheese.
- Bake in a 375 degree oven until the cheese is sufficiently melted.
- Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.
Nutrition Facts : Calories 349.9, Fat 21.3, SaturatedFat 10.3, Cholesterol 72.8, Sodium 1190, Carbohydrate 16.2, Fiber 5.3, Sugar 3.1, Protein 24.1
CORN CHIP TACO SALAD
Quick and easy and oh so good. Perfect for potlucks. My husband likes to replace the Fritos with Doritos.
Provided by Lisa Sorrell
Categories Cheese
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Season meat with taco seasoning according to package directions.
- Chill meat in refrigerator for 20 minutes.
- Mix all ingredients in a large bowl. Can be served with sour cream.
Nutrition Facts : Calories 521.2, Fat 30.6, SaturatedFat 7.5, Cholesterol 61.7, Sodium 847.6, Carbohydrate 42.1, Fiber 4.7, Sugar 2.5, Protein 20.9
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