Turtle Shell Tacos Rsc Recipes

HARD TACO SHELLS

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.

CHEESY SHELLS WITH BACON #RSC

Steps:

• Bring 4 quarts salted water to a boil. Add pasta and cook until al dente or 10-12 minutes. Drain.
• In a large skillet melt 1 T butter over med-high heat. Add onions and garlic and cook about 2 minutes. Add the other 3 T butter and let melt in the pan. Add flour and stir for another minute reducing the heat to medium. Whisk in the cream and simmer stirring frequently until creamy. Remove from heat.
• Stir in monterrey cheese, parmesan and cream cheese stirring until melted. Add milk and stir again. Add drained pasta to cheese mix and stir until coated. Stir in the crumbled bacon.
• Pour into a greased 9x12 dish and top with croutons. Cover with Reynolds Wrap foil and bake for 45 minutes in a 350 degree oven. Uncover and sprinkle with parsley flakes before serving.

TURTLE SHELLS

Steps:

• Preheat oven to 350°. Cut shell in 8 pie-shaped wedges. Bake on ungreased baking sheets for 7-9 minutes or until light golden brown. Remove shells and place on wax paper. Place caramels and milk in microwave-safe bowl. Microwave on MEDIUM for 3 minutes, stirring often. Spread caramels onto cooled shells; top with pecans. Microwave chocolate on MEDIUM for 3 minutes; stir and repeat 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Delicious.

TURTLE SHELL TACOS #RSC

Steps:

• Preheat oven to 350 degrees F.
• Crumple 4 sheets of Reynolds Wrap into 4 LOOSE balls, each about 4-5 inches in diameter (about the size of a softball). Place the balls onto a cookie sheet.
• On a separate sheet of Reynolds Wrap, place three biscuits in a circle, overlapping each biscuit slightly. With fingertips, pat biscuits into an 8-inch circle. Repeat, forming four biscuit circles.
• Drape each biscuit circle over one of the foil balls. Bake in oven for 8-10 minutes. Remove and cool. (Can be prepared 1-2 days ahead).
• Meanwhile, heat oil in pan, and sauté onions with ground beef. Brown ground beef. Drain. Return to pan and add taco seasoning, and water. Bring to boil, and simmer for 5 minutes.
• Invert biscuit shells onto plates.
• Add shredded lettuce, divide ground beef between shells. Add 1/4 cup black beans to each serving. Divide remaining ingredients among servings. Serve with salsa, if desired.