Hard Taco Shells Recipes

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CLASSIC HARD SHELL TACOS



Classic Hard Shell Tacos image

These crunchy hard shell tacos are a Tex-Mex classic filled with ground beef, cheese and more! Homemade yet still as delicious as the fast-food version.

Provided by Isabel Eats

Categories     Main

Time 30m

Number Of Ingredients 18

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 tablespoon olive oil
1 small onion, (diced)
1 pound lean ground beef
2 tablespoons tomato paste
1/4 cup water
12 -14 hard taco shells
2 1/2 cups shredded cheddar cheese
shredded lettuce
diced tomatoes
sour cream
salsa

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.

Nutrition Facts : ServingSize 2 tacos, Calories 335 kcal, Carbohydrate 12 g, Protein 27 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 90 mg, Sodium 707 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g

HARD TACO SHELLS



Hard Taco Shells image

Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.

Provided by TINKERBELL4

Categories     Bread     Quick Bread Recipes

Yield 15

Number Of Ingredients 3

2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste

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.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g

HARD-SHELL TEX-MEX TACO



Hard-Shell Tex-Mex Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 to 8 tacos

Number Of Ingredients 17

1 tablespoon canola oil
1 yellow onion, diced
1 teaspoon cayenne
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound ground beef
1 cup tomato sauce
2 teaspoons apple cider vinegar
6 to 8 hard-shell tacos
Shredded cheese, for topping
1 tomato, diced
1 avocado, diced
Shredded lettuce, for topping
Sliced pickled jalapenos, for topping
Sour cream, for dipping

Steps:

  • In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
  • Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

HOMEMADE TACO SHELLS #1



Homemade Taco Shells #1 image

These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!

Provided by Cindy1

Categories     Sauces

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup flour
1/2 cup yellow enriched cornmeal
1/4 teaspoon salt
1 1/2 cups water
1 egg

Steps:

  • Preheat a dry skillet over medium/high heat.
  • Mix the ingredients well.
  • The batter will be runny.
  • Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
  • Each side only takes about 1 minute of cooking.
  • The shells are not supposed to brown.
  • When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
  • I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
  • Fill with all the taco stuffin's and enjoy!

HARD SHELL TACOS



Hard Shell Tacos image

I've been making these tacos for over a year now, and they are always a huge hit with my family. Even my brothers can't complain about them! You can make them vegetarian or with beef, or both! Simply replace the refried beans with ground beef or turkey and a packet of taco seasoning. Best served buffet-style, so people may choose their own taco ingredients.

Provided by flojotopia

Categories     Beans

Time 15m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) can refried beans
12 hard taco shells
1 cup grated cheddar cheese
1 cup shredded iceberg lettuce
1/2 cup chopped onion
1 cup chopped tomato
1 (11 ounce) jar salsa

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! :).

Nutrition Facts : Calories 289.8, Fat 12.6, SaturatedFat 5.9, Cholesterol 19.8, Sodium 870.3, Carbohydrate 33.7, Fiber 6.6, Sugar 3.9, Protein 11.9

HARD TACO SHELLS



Hard Taco Shells image

Homemade taco shells are crunchy and taste excellent! Use homemade tortillas or store-bought corn tortillas. You may need a little practice at first. Fill and serve tacos right after frying, or they may become chewy. Leftovers may be heated in the oven for crisping.

Provided by TINKERBELL4

Categories     Quick Bread

Time 20m

Yield 15

Number Of Ingredients 3

2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste

Steps:

  • Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
  • Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels. Sprinkle with salt while still hot.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g

CRISP TACO SHELLS



Crisp Taco Shells image

Use these super-simple taco shells for Sarah's Tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 2

Vegetable oil
Corn tortillas

Steps:

  • In a heavy-bottomed, straight-sided skillet, heat 1 inch vegetable oil over medium until it registers 350 degrees on a deep-fry thermometer. Add a corn tortilla and fry 15 seconds per side.
  • Fold tortilla in half, pressing one side to bottom of skillet and holding other side up with tongs. Cook until crisp and golden, 15 to 30 seconds. Flip and repeat, pressing other side into oil.
  • Drain on paper towels. Repeat to make as many shells as you like; a good rule of thumb is 2 tacos per person.

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