Taco Crackers Food

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TACO CRACKERS



Taco Crackers image

One handful of these crispy oyster crackers is never enough. Taco seasoning and chili powder give the munchies a fun southwestern flavor. Partygoers always come back for more. - Diane Earnest Newton, Illinois

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 16 cups.

Number Of Ingredients 6

3 packages (10 ounces each) oyster crackers
3/4 cup canola oil
1 envelope taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder

Steps:

  • Place the crackers in a large roasting pan; drizzle with oil. Combine the seasonings; sprinkle over crackers and toss to coat., Bake at 350° until golden brown, 15-20 minutes, stirring once.

Nutrition Facts : Calories 161 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

TACO OYSTER CRACKERS



Taco Oyster Crackers image

Make and share this Taco Oyster Crackers recipe from Food.com.

Provided by Mary Butterfield

Categories     Lunch/Snacks

Time 10m

Yield 24 ounces of crackers

Number Of Ingredients 6

1 package taco seasoning mix
1/2 teaspoon chili powder
1/2 teaspoon italian seasoning mix
1/2 teaspoon garlic powder
2 (12 ounce) packages oyster crackers
3/4 cup canola oil or 3/4 cup vegetable oil

Steps:

  • Put all ingredients in a large tupperware bowl and shake well.
  • Keep covered until ready to eat!

MINI TACO S'MORES



Mini Taco S'mores image

A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 34 mini tacos

Number Of Ingredients 7

Ten 8-inch flour tortillas
1 stick (8 tablespoons) unsalted butter, chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 cups mini marshmallows
Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
2 graham cracker sheets, finely crushed

Steps:

  • Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  • Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  • Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  • Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  • Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  • Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

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