CHEESY TACO SHELLS RECIPES
CHEDDAR CHEESE TACO SHELLS RECIPE | SUNNY ANDERSON | FOOD ...
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.
ONE POT CHEESY TURKEY TACO CHILI MAC - SKINNYTASTE
One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
Provided by Gina
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 21
Steps:
- Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
- When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
- Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
- Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
- Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
- Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
- Serve immediately garnished with fresh cilantro and scallions.
Nutrition Facts : ServingSize 1 generous cup, Calories 341 kcal, CarbohydrateContent 40 g, ProteinContent 24 g, FatContent 9 g, CholesterolContent 60 mg, SodiumContent 893 mg, FiberContent 8.5 g, SugarContent 4 g
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TACO SHELLS & CHEESE | LOVE AND OLIVE OIL
Mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef, and served atop of bed of crisp iceberg lettuce.
From loveandoliveoil.com
Total Time 30 minutes
From loveandoliveoil.com
Total Time 30 minutes
- Bring a large pot of salted water to a boil.In a small bowl, whisk together all spices and salt until evenly distributed.In a large skillet or saucepan set over medium heat, cook ground beef until mostly cooked through, about 5 minutes, breaking it up into small pieces with a spoon. Sprinkle over spice mixture and stir to coat. If your beef is on the lean side and the meat feels a bit dry, you can add a splash of water to loosen it up.Once beef is cooked through and coated with spices, use a slotted spoon to transfer to a bowl and set aside. Return skillet to medium heat.In a small bowl, make a paste with flour and 2 tablespoons of milk, then add it to the pan with the rest of the milk and sodium citrate, whisking until evenly incorporated. Continue to cook over medium heat, whisking occasionally, until it comes to a simmer.Add your pasta to the boiling water and cook until al dente (typically 1 minute less than the package instructs). Ideally you want to time it so the pasta is done at the same time as the cheese sauce, though the sauce will hold over low heat as long as you need it to.When the milk starts simmering, turn off the heat and add your cheese, a handful at a time, whisking until fully melted before adding another handful. The milk should be plenty hot to melt all of the cheese, but you can return it to low heat if necessary to melt the rest of the cheese, or to keep it warm until the pasta is done.Once fully melted, add your cooked and drained pasta and stir until everything is evenly coated with cheesy goodness. Fold in ground beef mixture. Serve immediately on a bed of or topped with shredded iceberg lettuce, and top with cherry tomatoes as desired.
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TACO SHELLS & CHEESE | LOVE AND OLIVE OIL
Mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef, and served atop of bed of crisp iceberg lettuce.
From loveandoliveoil.com
Total Time 30 minutes
From loveandoliveoil.com
Total Time 30 minutes
- Bring a large pot of salted water to a boil.In a small bowl, whisk together all spices and salt until evenly distributed.In a large skillet or saucepan set over medium heat, cook ground beef until mostly cooked through, about 5 minutes, breaking it up into small pieces with a spoon. Sprinkle over spice mixture and stir to coat. If your beef is on the lean side and the meat feels a bit dry, you can add a splash of water to loosen it up.Once beef is cooked through and coated with spices, use a slotted spoon to transfer to a bowl and set aside. Return skillet to medium heat.In a small bowl, make a paste with flour and 2 tablespoons of milk, then add it to the pan with the rest of the milk and sodium citrate, whisking until evenly incorporated. Continue to cook over medium heat, whisking occasionally, until it comes to a simmer.Add your pasta to the boiling water and cook until al dente (typically 1 minute less than the package instructs). Ideally you want to time it so the pasta is done at the same time as the cheese sauce, though the sauce will hold over low heat as long as you need it to.When the milk starts simmering, turn off the heat and add your cheese, a handful at a time, whisking until fully melted before adding another handful. The milk should be plenty hot to melt all of the cheese, but you can return it to low heat if necessary to melt the rest of the cheese, or to keep it warm until the pasta is done.Once fully melted, add your cooked and drained pasta and stir until everything is evenly coated with cheesy goodness. Fold in ground beef mixture. Serve immediately on a bed of or topped with shredded iceberg lettuce, and top with cherry tomatoes as desired.
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From pillsbury.com
Reviews 4.5
Total Time 55 minutes
Calories 330 per serving
From pillsbury.com
Reviews 4.5
Total Time 55 minutes
Calories 330 per serving
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Category Dinner
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Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 304 calories per serving
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Calories 304 calories per serving
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Calories 266 calories per serving
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Total Time 25 minutes
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Total Time 25 minutes
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Total Time 35 minutes
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Total Time 370 minutes
Category Main Course
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Reviews 5
Total Time 370 minutes
Category Main Course
Cuisine American, Mexican
Calories 396 kcal per serving
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Total Time 75 minutes
Category Dinner
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Calories 269 kcal per serving
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