CHEESE TACO SHELLS OVEN RECIPES
CHEDDAR CHEESE TACO SHELLS RECIPE | SUNNY ANDERSON | FOO…
Provided by Sunny Anderson
Total Time 30 minutes
Cook Time 5 minutes
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.
TACO-FILLED PASTA SHELLS RECIPE: HOW TO MAKE IT
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Nutrition Facts : Calories 492 calories, FatContent 31g fat (16g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 982mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein.
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