Turtle Shell Tacos Rsc Food

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

HARD SHELL TACOS

Steps:

• Heat the taco shells according to the instructions on the packet.
• Warm refried beans in a pan on low-medium heat for a few minutes, until warm all the way through.
• Prepare the fillings and place them in bowls with appropriate serving utensils.
• Arrange the shells on a large plate with the fillings around them on the table.
• ENJOY! :).

TURTLE SHELL TACOS #RSC

Steps:

• Preheat oven to 350 degrees F.
• Crumple 4 sheets of Reynolds Wrap into 4 LOOSE balls, each about 4-5 inches in diameter (about the size of a softball). Place the balls onto a cookie sheet.
• On a separate sheet of Reynolds Wrap, place three biscuits in a circle, overlapping each biscuit slightly. With fingertips, pat biscuits into an 8-inch circle. Repeat, forming four biscuit circles.
• Drape each biscuit circle over one of the foil balls. Bake in oven for 8-10 minutes. Remove and cool. (Can be prepared 1-2 days ahead).
• Meanwhile, heat oil in pan, and sauté onions with ground beef. Brown ground beef. Drain. Return to pan and add taco seasoning, and water. Bring to boil, and simmer for 5 minutes.
• Invert biscuit shells onto plates.
• Add shredded lettuce, divide ground beef between shells. Add 1/4 cup black beans to each serving. Divide remaining ingredients among servings. Serve with salsa, if desired.

TURKEY CHILLI & RICE TACOS

Steps:

• Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up well with a fork. Stir in the rice and beans, and mix well, then add the stock.
• Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and scatter over the coriander. Heat the taco shells following pack instructions, then serve with the mince mixture, lettuce and soured cream. Let everyone build their own dinner, adding grated cheese and guacamole.

HOW TO MAKE BAKED TACO SALAD SHELL BOWLS

Steps:

• If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
• If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
• Drape a foil square over the top of each can.
• Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
• Quickly immerse a tortilla in the water, then lift out and let drain.
• Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
• If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
• Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
• Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
• Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
• Let cool on rack.
• Repeat all steps until you have enough shell bowls for your meal.
• Enjoy!