DORITOS LOCOS TACOS CALORIES RECIPES

Steps:

• Use a food processor to grind up all the spices and cheese powder. Mix them thoroughly.
• Boil water in a pot and measure out ? cup to mix with the masa harina de maiz.
• Roll into a ball and wrap it tightly for 30 minutes, then divide the results into four sections.
• Roll one section into a ball and put plastic wrap on both sides. Place it on a tortilla press and make thin round pancakes. Repeat with the other dough pieces.
• Pour oil into a deep pan and set to heat to medium-high. Once the oil is hot, carefully drop the tortilla dough in and let it cook for a few seconds.
• When the tortilla begins to bubble up, immediately use a fork and tong to fold one side over before it hardens to get the shape of the taco. Use the tong to hold up one side, then the fork to separate the other.
• Once the shell has hardened in shape, turn it over to cook the other side. Drain on a cookie rack lined with paper towels, then sprinkle the powder on each side.
• Place the ground beef in a skillet or pan and cook it on medium-high heat and stir until it’s brown.
• Drain and discard excess grease, then add the taco seasoning with ¾ cup of water. Set to low and stir occasionally. Let the meat absorb the seasoning.
• Once cooked, fill the taco shell with beef, sour cream, lettuce, shredded cheese and diced tomatoes. Now, your tacos are ready to serve!

Steps:

• To make the “Cool Ranch” shells, preheat oven to 325°.
• Place tomato powder and next 6 ingredients (through ranch mix) in the bowl of a food processor; pulse until well combined. Transfer spice mixture to a medium bowl. Working 1 taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. As you finish coating each shell, arrange in a single layer on a large rimmed baking sheet.
• To make the “Nacho Cheese” shells, place cheese powder and next 7 ingredients (through garlic powder) in the bowl of a food processor; pulse until dehydrated bell pepper is ground and all ingredients are well combined. Working 1 taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. As you finish coating each shell, arrange in a single layer on the same large rimmed baking sheet with the “Cool Ranch” shells.
• Bake the “Cool Ranch” and “Nacho Cheese” shells at 325° for 1 to 2 minutes on each side, or until lightly toasted.
• To make the taco filling, whisk together flour and next 8 ingredients in a medium bowl. Whisk in beef stock; set mixture aside.
• Heat oil in a large skillet over medium heat. Add beef to pan; cook the beef, stirring and “chopping” with a wooden spoon to break it up, until the beef begins to brown, about 3 to 4 minutes. Increase heat and stir in beef stock mixture; cook 1 minute. Stir in cheesy taco seasoning; cook stirring often until beef is cooked through and liquid has thickened. Remove from heat.
• To assemble tacos, spoon ¼ cup beef mixture into each of the 12 shells; top meat evenly with sour cream. Evenly layer lettuce, tomato, and cheese onto each taco.