Taco Potato Shells Food

HOMEMADE TACO SHELLS #1

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

TACO POTATO SHELLS

Steps:

• scrub and pierce potatoes.
• bake at 375 degrees for 1 hour or until tender.
• when cool enough to handle, cut potatoes in half, lengthwise.
• carefully scoop out the pulp, leaving a thin shell, ( refrigerate pulp for another use.).
• brush inside and outside of potato shells with butter.
• place cut side up on an ungreased baking sheet.
• bake, uncovered, at 375 degrees for 20 minutes.
• meanwhile, in a skillet, cook beef over medium heat until no longer pink.
• drain.
• add tomatoes and taco seasoning.
• bring to a boil.
• reduce heat.
• simmer, uncovered, for 20 minutes.
• spoon into potato shells.
• sprinkle with cheese.
• bake, uncovered, 5-10 minutes longer or until cheese is melted.
• top with sour cream and onions.
• can top with bacon bits, also, if preferred.

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

TACO POTATO SHELLS

Steps:

• Scrub and pierce potatoes.
• Bake at 375F for 1 hour or until tender.
• Cut potatoes in half lengthwise.
• Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use) Brush inside and outside of potato shells with butter.
• Place cut side up on an ungreased baking sheet.
• Bake, uncovered, at 375F for 20 minutes.
• Meanwhile in a skillet, cook beef over medium heat until no longer pink; drain.
• Add tomatoes and taco seasoning.
• Bring to a boil.
• Reduce heat; simmer, uncovered for 20 minutes.
• Spoon into potato shells; sprinkle with cheese.
• Bake, uncovered, 5- 10 minutes longer or until cheese is melted.
• Top with sour cream and onions.

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.