Time 28m Yield 4 Number Of Ingredients 1 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans. Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.
Time 30m 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside. Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy). In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro. Top each serving with some sour cream and salsa if desired.
Time 30m Yield 8 taco cups Number Of Ingredients 10 Steps:
For Shells:. Preheat oven to 350 degrees F. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it. Bake on a parchment-lined baking sheet for 7 minutes. Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside. For the Taco Filling: Cook hamburger until browned. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce. Simmer for 3-5 minutes. Assembly:. Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
Yield 4 servings Number Of Ingredients 7 Steps:
Preheat your oven to 350˚F (180˚C). Freshly shred the cheese. Place your cheese in neat piles on an ungreased baking sheet. Bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much. Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease. To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool. To make the taco filling, brown the ground beef on high heat. Make a well in the center, add in the onion, jalapeños, garlic, and sprinkle in the taco seasoning packet. Stir to combine. Add water if you need it for a nice saucy filling. Use a fork to hold your cheese shell in place and fill with the beef mixture, and toppings of your choice. Enjoy!
Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
