CRUNCHY CORN CHIP TACOS
Tasty dinner treat your family will LOVE. Quick and easy to make. Kids will enjoy helping to make this delicious meal! You can play around with this recipe to find the right amount for each individual person's taste. Add more or less heat depending upon how hot you like it! Top it all off with your favorite fixings, like lettuce, tomato, sour cream, and hot taco sauce.
Provided by Dakota's Dishes
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
- Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
- Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.
Nutrition Facts : Calories 629.1 calories, Carbohydrate 36.2 g, Cholesterol 106.8 mg, Fat 40.6 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 18.7 g, Sodium 1256.5 mg, Sugar 2.6 g
CRUNCHY TACO RING RECIPE BY TASTY
Here's what you need: olive oil, large white onion, red bell pepper, jalapeño, ground beef, taco seasoning, lime, flour tortillas, nonstick cooking oil spray, shredded cheddar cheese, tortilla chips, shredded monterey jack cheese, salsa
Provided by Julie Klink
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
- Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
- On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
- Generously spray a bundt pan with nonstick spray.
- Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
- Spread half of the ground beef mixture on top of the cheese.
- Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
- Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
- Bake for 45 minutes until crispy and browned.
- Let cool for 20 minutes.
- Place a plate on top of the bundt pan, and invert the ring onto the plate.
- Slice and serve with salsa.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 61 grams, Fat 30 grams, Fiber 4 grams, Protein 29 grams, Sugar 4 grams
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
Steps:
- In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
- Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
- Preheat oven to 375ºF (190ºC).
- Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
- Generously coat a standard size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
- Lightly brush the top edges of the tortilla with cooking oil.
- Bake 18-20 minutes until cups are heated through and edges are golden brown.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
CRUNCHY CORN-CHIP CHICKEN
Seems you can coat chicken with just about anything. Case in point: this recipe in which chicken is coated with crushed corn chips. When baked, the chicken is crunchy and delicious. And look for variations at the end of the recipe! Recipe is from Gooseberry Patch.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
- In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
- Variations:
- 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
- 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
- 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
- 4. For a spicy kick, add a can of canned chili peppers.
- 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.
CRISPY CORN TACO SHELLS
Steps:
- To make U-shaped taco shells from 5 1/2-inch corn tortillas, a wire taco fry basket with slots that form multiple shells (anywhere from 4 to 8) at a time is the easiest way to shape and fry them. They're available at restaurant supply stores or online. Or, to create shells from 5 1/2-inch corn tortillas, or wonton skins or egg roll wrappers cut into 5 1/2-inch rounds, make a mold from a 5 1/2-inch diameter metal can lid. Remove the lid from the can (preferably with a can opener that leaves a rounded dull edge on the lid). Fold the lid over a slim dowel-like a sharpening steel for knives-creating a slightly rounded (not sharply pinched) fold and a 1 1/2-inch gap at the top.
- For frying, in a deep fryer or large, heavy-bottomed pot, heat about 5 inches of canola oil over medium heat until it reaches 350˚F on a deep-fat thermometer (monitor the temperature carefully; any hotter, and the shells will be too dark; any cooler, and they will be greasy).
- To fry shells using a taco basket: Place a tortilla in each slot and submerge the basket in hot oil. Fry until a light golden brown, about 2 minutes. Remove from the hot oil and transfer to paper towels to drain.
- To fry shells using a handmade mold: Wrap a taco-sized (5 1/2-inch diameter) yellow corn tortilla, wonton skin, or egg roll wrapper around the outside of the mold, hold the mold with tongs, and submerge it into the hot oil. Fry the tortilla until a light golden brown, 1 minute. Fry a wonton skin or egg roll wrapper until it puffs up and turns light golden brown, 10 to 15 seconds for wonton skins and about 15 seconds for egg roll wrappers. Remove from the hot oil and transfer to paper towels to drain.
HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
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.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
More about "crunchy corn chip tacos food"
23 WAYS TO COOK WITH CORN CHIPS - TASTE OF HOME
From tasteofhome.com
CREAMY CROCK POT TACOS WITH CORN CHIPS - THE SPRUCE EATS
From thespruceeats.com
CRUNCHY STEAK TACOS - V&V SUPREMO FOODS, INC.
From vvsupremo.com
CRUNCHY CATFISH TACOS WITH TEQUILA CREAMED CORN
From spicysouthernkitchen.com
CRUNCHY BAKED TACO SHELLS - SHANE & SIMPLE - EASY HEALTHY VEGAN …
From shaneandsimple.com
CRUNCHY CORN SALAD WITH FRITOS CHIPS - CREATE THE MOST AMAZING …
From recipeshappy.com
CRUNCHY CORN CHIP TACOS - MEXICAN
From worldrecipes.org
UNUSUALLY THICK & CRUNCHY WHITE CORN TORTILLA CHIPS
From eatsomos.com
CRUNCHY CORN CHIP TACOS | RECIPESTY
From recipesty.com
TACO CASSEROLE WITH TORTILLA CHIPS - ALYONA’S COOKING
From alyonascooking.com
CLASSIC CRISPY TACOS | HOMESICK TEXAN
From homesicktexan.com
CRUNCHY FISH TACOS - PERFECT MEXICAN APPETIZER - ARCHANA'S KITCHEN
From archanaskitchen.com
HOW TO MAKE CRISPY CRUNCHY CORN TACOS | GUTEN FREE RECIPE
From youtube.com
CRUNCHY CORN CHIP TACOS THE BEST RECIPES
From recipescocktail.blogspot.com
HOW MANY CALORIES ARE IN CRUNCHY CORN CHIP TACOS
From slimkicker.com
CRISPY LEMONGRASS CHICKEN TACOS - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
CRISPY CRUNCHY CORN TACO SHELLS - TASTY KITCHEN
From tastykitchen.com
CRUNCHY CORN CHIP TACOS | RECIPE | LETTUCE LEAF TACOS, STUFFED …
From pinterest.com
QUICK AND EASY TACO CASSEROLE RECIPE - THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE HARD CORN TACO SHELLS - MAKE THE BEST TACOS …
From blessthismessplease.com
STREET CORN AND JICAMA TACOS WITH GARLIC MAYO - HOW SWEET EATS
From howsweeteats.com
WALKING TACOS WITH FIRE ROASTED SALSA CHICKEN AND CORN CHIPS
From amycaseycooks.com
HOW TO MAKE HOMEMADE TACO SHELL RECIPE - THE TORTILLA CHANNEL
From thetortillachannel.com
CRUNCHY TACO CUPS - THE KIDS COOKING CORNER
From thekidscookingcorner.com
CRUNCHY CAULIFLOWER TACOS - EASY AND DELICIOUS VEGAN RECIPES
From brownsugarandvanilla.com
HOW TO MAKE CRUNCHY HARD TACO SHELLS - KATIE'S CUCINA
From katiescucina.com
CRUNCHY TACO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRUNCHY CORN CHIP TACOS RECIPE
From crecipe.com
CRISPY TOFU TACOS RECIPE - CHISEL & FORK
From chiselandfork.com
CRUNCHY TACO RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN CHIPS AND TACO RECIPES (61) - SUPERCOOK
From supercook.com
BEEF CRUNCHY TACO - TACO BELL - CANADA
From tacobell.ca
CRUNCHY CORN CHIP TACOS - ALLRECIPES.COM RECIPE
From crecipe.com
CRUNCHY MEXICAN STREET CORN CHORIZO TACOS
From thecommunalfeast.com
HOMEMADE TOTOPOS (CRUNCHY CORN TORTILLA CHIPS) - THE SPRUCE EATS
From thespruceeats.com
DELICIOUS CRUNCHY TACO RECIPE – TACO MEAT FROM SCRATCH - HANGRY …
From hangryfork.com
PLAIN CORN TORTILLAS INTO CRISPY BAKED TACO SHELLS - ~TEXAS …
From texashomesteader.com
SECRETLY CRUCIFEROUS CRUNCHY TACOS - FEASTING ON FRUIT
From feastingonfruit.com
ALLRECIPES CRUNCHY CORN CHIP TACOS RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
HOW TO MAKE HARD TACO SHELLS (CRUNCHY) - MOMABLES
From momables.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love