Taco Shell Bake Recipes

OVEN BAKED TACO SHELLS

Steps:

• Preheat the oven to 425 degrees. Spread out the tortillas and microwave until extremely soft and pliable. Depending on your microwave this can take between 1-3 minutes. They should be hot and really pliable when you take them out.
• You can wrap them in a moist paper towel to make them even softer. Immediately wrap in a towel or place in a ziploc bag to keep them warm. Keeping them soft is the key to not having them break in the oven.
• Then carefully spray each tortilla with cooking spray on both sides. Sprinkle with lime juice and seasoning if using. Gently drape over the oven grates, pressing down ever so lightly. I press mine over two grates so that the taco shells stand up nicely and have lots of room to press things in.
• Repeat with remaining shells and then bake for 8-10 minutes until brown and crispy. These can go from perfect to burnt quickly so be sure to keep an eye on them.

TACO-FILLED PASTA SHELLS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

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!

OVEN BAKED TACOS

Steps:

• Brown ground beef and drain.
• Add taco seasoning, refried beans and tomato sauce.
• Heat until blended.
• Preheat oven to 375 degrees.
• Spray a glass 9x13 pan with oil.
• Spoon taco filling into taco shells and stack them side by side in pan.
• When shells are filled, top each with shredded cheese.
• Bake for approximately 15 minutes, watching so they do not brown too much.
• Top with remaining ingredients, if desired.