Stuffed Taco Shells Recipe (2024)

FAQs

What is the order of ingredients in a taco? ›

To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Toast the corn shell first. Use something flat like a pie server to spread the meat up the side of the taco. Stand the taco in an upside down muffin tin to add the rest of the filling. Use a ziplock bag to add sour cream or guacamole (optional).

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on centre of flour tortilla and gently fold tortilla sides up to match taco shell sides. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese.

For the hard shell, try to duplicate the Taco Bell architecture- they are the experts: First protein, then greens (shredded lettuce, cabbage, broccoli and/or cilantro) then shredded cheese, and sauce. A soft tortilla can be built the same way, but it holds less stuff.

Lime is probably the most essential of authentic Mexican taco toppings. A squeeze of lime adds a dash of acid that brings out the other flavors in a taco beautifully. Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chili peppers are also standard toppings for authentic tacos.

INGREDIENTS: CRISP TACO SHELLS (YELLOW CORN MASA FLOUR, WATER, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING, SOYBEAN OIL, COTTONSEED OIL), AND MAY CONTAIN TBHQ (USED AS A PRESERVATIVE).)

Add water, mix to combine and remove the taco meat from the heat. Heat up hard taco shells according to package instructions. Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.

Summary: You don't have to cook them but cooking will improve them. You can eat them uncooked without fear, but if you heat them up (300 degree oven for about 3–4 minutes) they'll be even better.

The shells should be 1 minute shy of al dente– meaning they should still be a little firm/ have a “bite” because they will continue to cook in the oven. Also, if the shells are cooked al dente or over cooked, they will be flimsy and hard to stuff and can easily break when stuffing.

Why are my stuffed shells watery? ›

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

Sealed, not just folded

Thanks to one hack, there's a method of preventing them from falling apart and it's a bit easier to accomplish than you might think. According to Eat This, Not That!, you can help fortify the structural integrity of your soft shell tacos by pan frying and sealing them before eating.

The best way to prevent soggy tacos is to prepare the fillings separately and only assemble the taco once you're ready to enjoy it. To make sure your crunchy taco shells stay crunchy, store them at room temperature instead of in the fridge.

But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side. Other reasons include preventing a tortilla from breaking, or if you have a particularly moist filling, & others do it because corn tortillas are delicious – can't argue with that!

Spread or sprinkle a thin layer of each ingredient into each taco shell in the following order: refried beans, guacamole, sour cream mixture, chopped green onions, shredded cheese, pic de gallo, and chopped olives. Sprinkle each taco with a pinch of chopped cilantro.

Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.